Curried Butternut Squash Soup

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Bowls of our flavorful and creamy vegan Curried Butternut Squash Soup

How’s the weather where you are? Is it cooling down yet?

If so, I have just the thing. If not, let’s pretend it’s rainy and cold and you’re in desperate need of something soul-warming.

How does soup sound?

Cooking cubes of butternut squash as part of our post on How to Make Butternut Squash soup

I’ve made a butternut squash soup before that was inspired by Tom Kha Gai. I’ve also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.

But once fall hit, I couldn’t shake the idea of a curried butternut squash soup from my mind. It needed to happen.

History of Butternut Squash

Butternut squash has been around for over 5,000 years. Its exact origin is unknown, but it’s believed that the Incas grew it in central and south America during the 15th century (source).

It’s now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more!

What is Curry Powder?

Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

Adding coconut milk to our Curried Butternut Squash Soup for a creamy vegan soup recipe

This recipe comes together in just 30 minutes and requires simple ingredients! Isn’t that the best kind of recipe?

With fall in full swing now (at least in the Pacific Northwest), the butternut squash is abundant. I’ve started grabbing one or two every time I’m at the store. I’m becoming that lady.

But how can I resist? Butternut squash knows no bounds.

Blender filled with our delicious vegan gluten-free Curried Butternut Squash Soup recipe

I’m smitten with this soup. It’s:

Subtly spiced
& Perfect for chilly weather

This soup is ideal for evenings when you want something simple and healthy. Make a batch ahead of time to have on hand for the coming week. It would also be great for entertaining and taking along to fall gatherings.

What to Serve with It?

Although it’s great on its own, I can’t help imagine how delicious this soup would be with a sandwich – especially my Chickpea Shawarma Sandwich and Chickpea Sunflower Sandwich! Serious yum.

Or for something lighter, try this 5-Minute Detox Salad or Simple Green Salad.

Bowls of our delicious Curried Butternut Squash Soup recipe perfect for fall

More Butternut Squash Recipes

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.

Also, let us know if you have any holiday recipe requests! Thanksgiving is right around the corner (eep!), and we’d love to know what you’re craving. Cheers, friends!

Close up shot of bowls of Curried Butternut Squash Soup with coconut milk and pumpkin seeds

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.
Author Minimalist Baker
Bowls of Curried Butternut Squash Soup topped with pepitas and a coconut milk drizzle
4.92 from 436 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Side, Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 Tbsp coconut or avocado oil
  • 2 medium shallots (thinly diced)
  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
  • 1 pinch each sea salt + black pepper (plus more to taste)
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • 1 14-ounce can light coconut milk
  • 2 cups vegetable broth (DIY or store-bought)
  • 1-3 Tbsp maple syrup (or sub coconut sugar)
  • 1-2 tsp chili garlic paste (optional)

FOR SERVING optional

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full-fat coconut milk


  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.



*Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.
*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 287 Carbohydrates: 48.8 g Protein: 5.1 g Fat: 11 g Saturated Fat: 8 g Polyunsaturated Fat: 0.35 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 287 mg Potassium: 1123 mg Fiber: 12.4 g Sugar: 15.1 g Vitamin A: 35550 IU Vitamin C: 72.6 mg Calcium: 180 mg Iron: 3.8 mg

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My Rating:

  1. Anita says

    I had a medium apple on hand. I peeled, seeded and chopped this and added it. Not enough yellow curry on hand, so I added some cinnamon.
    Yeah, and I added some frozen pumpkin I had in the freezer. I liked it. Everyone is different.

  2. Maria says

    This soup is delicious!! I pretty much made it the same way except that I roasted the squash, added 1/2 tsp of ground ginger, and 1/2 tbs of the maple syrup – I figured you could always add. Sublime! I have made many before and this is the easiest and best tasting by far!!

  3. Rhiannon Scott says

    Alrighty, this is the bees knees. One of the best homemade soup recipes I’ve ever stumbled upon. We only tweaked a few things because we didn’t have them at home. Instead of shallots, I used onion powder. Instead of pumpkin seeds, hemp hearts! This is one we will keep close to our hearts! 🤓Thanks for this amazing recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Rhiannon! Thank you for the lovely review and for sharing your modifications! xo

  4. Sue says

    Delicious and easy to make (which is important to me, because I’ve found I have significantly less motivation to cook for one). Definitely recommend!

  5. Angela B says

    Many thanks for this recipe, I’ve made it once before and it is definitely on our “ favourite “ list of soups.
    I used a fresh chilli instead of the paste as I grow my own, and only one tbs maple syrup, it was delicious!
    The toasted pumpkin seeds definitely added to it, I’m in the process of making a second batch right now!!

  6. Katherine W-S says

    I made this soup multiple times so far and it’s definitely one of my favourites! I’m actually making one right now. The flavours mix so well together. The curry is not to strong and blends perfectly with the coconut milk. The Chili garlic paste give it a nice kick (I use Korean Gochujang red pepper paste that you can buy at any Asian store).

    Ps: Thank you so much for all your recipes! I make one almost every week and I really love them. 👏🏻❤️🙏🏻

  7. Larissa says

    This soup is amazing!!! I will be putting it on my regular rotation!!

    Made it exactly as written (using coconut oil, maple syrup)–other than using the chili garlic paste which I was out of, so I substituted Sriracha.

    Added the pumpkin seeds for serving, but I am excited about trying the roasted potatoes like another reviewer has posted about.

    Thank you for posting this!!

  8. Melissa says

    I have made this soup multiple times now and it never disappoints. I’m actually about to make it right now haha! It is so delicious, creamy, and flavorful. My tip is to roast some potato wedges, and dip them into the soup. I have also diced potatoes, roasted them, and used them as a topping. Thank you so much for always having amazing recipes for my vegan, food-loving mouth.

  9. Valerie Chase says

    Thank you so much for this recipe I am new to the Butternut Squash Soup Gang and OMG it is Delish!!! The only thing I changed was I put Swerve Brown Sugar in for sweetener.

    Thank you so much for this recipe.

  10. Nina says

    Delicious, easy and nutritious! This one comes together super fast. Quickly whipped it up for a light Sunday lunch. I did use roasted butternut squash from earlier in the weekend (used for MBs Butternut Squash Pasta) but still followed all the steps to merge the flavors well. Homemade veg broth, skipped the chili (hoping my toddler will eat the soup), added a smidge of nutmeg, and went light on the maple syrup. Fantastic and well balanced flavor. Filling and pretty to look at it and rivals any restaurant butternut squash soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love a repeat recipe. Thanks so much for the lovely review, Camille, so glad you enjoy!

  11. Theresa Capri says

    This was very delicious! I needed to use up about a cup of coconut cream (the non-light kind of coconut milk) that I had frozen because it was too much for a previous dish. It was a little clumpy after thawing in the fridge, but after blending in blender when soup was done…super creamy! I used chicken broth instead of veg and did use about 1/2 TBSP red curry paste plus 1 TBSP of the dry curry powder you called for. Also used 1 TBSP brown sugar instead of the maple syrup. Oh and each time I cut a butternut squash, I wash and lightly salt the seeds, then dry in the oven on low…and of course that is what was sprinkled on the top of this soup! (yes still in the shell, but it is thin). Thanks for sharing this recipe! Definitely a keeper :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the soup, Theresa! We love baking the seeds too =) Thank you for the lovely review and for sharing your modifications! xo

  12. Linz says

    Delish! I subbed chicken broth for veggie, garam masala for cinnamon, and added in a bit of grated ginger, harissa and curry paste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoy it! Thank you for the lovely review, Katie! xo

  13. Carrie Styczen says

    I made this without garlic (not a huge garlic fan) and with regular instead of coconut milk (because it was what I had on hand). It was absolutely delicious! I ate it every day for lunch that week and will be making more tonight. I didn’t add much maple syrup as I found the coconut milk and squash had enough sweetness. This was so quick and easy to make, lots of return for little investment of time and ingredients.

  14. Claudia says

    Great recipe! Swapped out the veg for chicken stock, added 2 extra cloves of garlic and added nutmeg instead of cinnamon.

    I found that it was a tad too sweet – may omit the maple syrup next time.

  15. Joann La Fleche says

    I made this soup today..and WOW! I absolutely love it. Very simple recipe with a wonderful taste. My family is big on curry recipes and this is a new recipe I plan on keeping. My one son who doesn’t like butternut squash said he really enjoys the flavor.

  16. Annie says

    I just made this Curried Butternut Squash soup. It is fantastic! It is slightly sweet (cinnamon???) and very creamy.

    I only had Trader Joe’s coconut cream and I used 2 cans because I had 8 cups of butternut squash that was already cubed (from Costco-2 boxes) and roasted. I also used Costco chicken bone broth (about 3 cups).

    I am sitting here eating this soup with some leftover plain chicken breast. Amazing recipe! Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Annie! Thank you for the lovely review and for sharing your modifications! xo

  17. Flora says

    I started making this last autumn and I’m already on batch two for this year! I love this recipe – the only thing I add is turmeric <3 It is easily my all time favourite soup – love from England!

  18. Becca says

    This was such a delicious soup and so easy! I roasted and puréed the butternut squash ahead of time so all I had to do the night of the meal was combine all the ingredients in a pot and let it boil for 15-20 minutes. Quick and easy but so much flavor! Because it is so light on protein/calories, I may try some variations mentioned by other comments to bulk it up but very yummy as is! Thanks for this wonderful recipe!

  19. Kimberly says

    Holy moly. SO GOOD! A couple changes I made:
    1 TBSP curry powder + 1 tsp turmeric instead of all curry
    1/4 tsp of cayenne powder added with curry powder instead of adding chili paste.
    Topped mine with some full fat coconut milk, pepitas and chopped up sage. The perfect fall soup!

  20. Abby says

    This recipe is absolutely fantastic! It’s simple and straightforward with wonderful results. I added a bit of garam masala and used red curry paste for a touch of heat, and I roasted the seeds from the butternut squash as a garnish. It’s perfect for a fall weekend, and I’ll be making it again soon!

  21. Cheryl says

    This recipe is awesome. The texture from the butternut squash and coconut milk is perfect. I put in a few chili flakes to add when everything was ready for blending – just wonderful! My mother and sister also enjoyed it, and my sister asked for the recipe! I’ll be keeping this recipe bookmarked very well, for the next time I use it. 10’s across the board!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! This is so lovely to hear. Thanks so much for the great review and for sharing your experience, Cheryl!

  22. Michael Roberts says

    Made this many times, and is a wonderful autumn dinner. I use chicken bone broth for a richer taste and add diced chicken prior to serving. Poured over some steamed jasmine rice and garnished with some of that delicious, full-fat coconut milk. This is always a family pleaser.

  23. Michaela VanOmmen says

    I made this and didn’t even substitute any ingredients!! Though I did bake the squash ahead of time (we had time and needed the heat from the oven). It turned out great and was sooooo easy! We took it to an outdoor potluck, we have one bowl left….might have to make it again…..

  24. Michaela VanOmmen says

    I made this and didn’t even substitute any ingredients!! Though I did bake the squash ahead of time (we had time and needed the heat from the oven). It turned out great and was sooooo easy! We took it to an outdoor potluck, we have one bowl left….might have to make it again…..

  25. Katie Kelly says

    This is my all time favorite soup to make, and when friends visit they request it by name. I serve with garnished with cilantro and a slice of brie, crusty baguette on the side…chef’s kiss.

  26. Liv says

    I’ve made this 5+ times now and it’s so good and so easy to make. I have the recipe memorized at this point! I definitely think the best veg stock brand to use is Better Than Bouillon veg paste, it really elevates the flavor of the soup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear this. Thanks so much for the lovely review, Liv, we’re so glad it’s a staple recipe for you!

  27. Chef Thomas says

    Grind up a little bit FLAX SEED and sprinkle over the soup in your bowl for extra added health benefits. Great recipe and easy to modify (red hot chili pepper, thyme, chives, sweet potato, carrot) with things in your garden. Tumeric or a bit of other middle eastern spices can make this even more interesting. ThankYou MB for what you do !!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications! xo

  28. Lee says

    I have made this several times! My go to soup for butternut squash. Shared with my son who’s girlfriend is vegan and they loved it also.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Lee. Thanks for the lovely review!

  29. Laura says

    This is my #1 go-to soup recipe and a consistent crowd pleaser. I make it with roughly half butternut squash (I buy pre-cut) and half sweet potato. It holds up with all sorts of modifications. I’ve made it with light coconut milk, full-fat coconut milk, and almond milk. Sometimes I use yellow onion instead of shallots. I vary the amount of chili paste or leave it out altogether. I used to roast the vegetables before adding them to the pot, but I don’t bother anymore. All versions of this soup taste great, especially with a handful of pepitas on top. Nomz.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Laura. Thanks so much for the lovely review and for sharing your modifications!

  30. KG says

    my go to squash recipe. ~pro tip~ half the squash, oil it down, add salt and roast before adding it to the soup. No cubing necessary – just scoop it out of the skin. I also sometimes roast a red bell pepper and blend it up in the soup too.

  31. Breanna says

    This is my go-to recipe for butternut squash soup. I make it at least once a month. Everything about the recipe is perfect! Wonderful with a piece of crusty bread and some olive oil drizzled on top + green onions. Thank you!

  32. Mary Ann says

    This butternut squash soup is just so good. I used homemade broth from roasted vegetables (I omitted the fresh tomatoes that the recipe called for); I used organic coconut milk. I had no shallots but used a small onion diced small. I added one tsp of the chili garlic paste, and 3 tablespoons of the maple syrup. I think less would be better, but no matter. This is a definite keeper recipe. Thank you so much for sharing it with the world!

  33. Stephanie says

    I made this today for dinner. It was perfect! I had pre-cut butternut squash that I wanted to use up. I had all the other ingredients in my fridge. It hit the spot for my taste buds, stomach, and the cold weather. THANK YOU!

  34. katymoo says

    I made the amount for 12 servings – and ended up with 6 quarts of soup, so those are generous servings! It is absolutely delicious.

  35. maren says

    I just made this last night, this is my go to dinner whenever I have a butternut squash on hand, its so quick and simple. Butternut squash soup has always been a winter favorite of mine sine I was a kid and my dad would make it for me. I added turmeric for the anti inflammatory benefits and the fact that it’s the perfect color for this soup, I saw someone added ginger too and that sounds like a great idea. I only had full fat coconut milk so I scooped a couple spoonfuls out to save for topping and used the rest, it made for a very filling soup. I was full after one bowl with a small piece of bread and a side salad.

    • maren says

      I also have never tried this with the chili garlic paste, but It sounds delicious and I’ll have to remember to get some specifically to try with this soup. I used cayenne pepper instead to add some heat.

  36. Ilana says

    This soup is delicious! I was a bit short on shallots so I used a leek and a large shallot. I ended up adding about twice the curry powder that it called for and 2 tps of chili paste – I’ll add even more when serving as a little topper. It’s easy to give it your own twist! Served with Pan Fried Tofu in Coconut aminos.

  37. Emily says

    This soup was a hit. I only had about 4 cups of butternut squash so I used another 2 cups of carrots to supplement. I also used a sweet chilli garlic sauce so I skipped the sweetener. When I first tasted it, it seemed a bit blah – but once I adjusted the seasonings to taste, it was fantastic! I didn’t have any pumpkin seeds on hand so I reserved the seeds from the squash and roasted them. I sprinkled these and some chopped cilantro on top (100% recommend this) and it took the soup to the next level. Thanks for posting this recipe!

  38. Gwen says

    This butternut squash soup was very good! I will definitely make again. I only had half a butternut squash so also added in one sweet potato, as well. I used 2 TBS of maple syrup and 2 tsp of garlic chili paste. It was definitely spicy which I like, but if I made it for someone who I wasn’t sure if they could handle heat I would scale that back for sure.

  39. Joanne says

    This is a great soup and easy to adapt to what’s on hand. I swapped out yellow onion for the shallots, cut the maple syrup back 1 tbsp. and added turmeric and fresh, minced ginger for the heat. I’ll definitely make it again. One question…how did you get your coconut milk and pumpkin seeds to float? Mine immediately sank to the bottom of the bowl!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Joanne! If your soup was thinner, that may have been the issue? Also make sure to toast the pumpkin seeds and use full-fat coconut milk.

  40. Sarah says

    Made this tonight with a number of subs and one addition. I sautéed a medium yellow onion (that’s what I had in the pantry) in some veggie broth (instead of oil), added the garlic, and then added 20oz of small diced sweet potato before adding/blooming the spices for a couple minutes—then 3 cups of broth before simmering for 25 minutes. Then: 20oz of butternut squash, the can of coconut milk, and a heaping teaspoon of chili garlic sauce…before simmering another 15-20 minutes, until tender. (I cut the maple syrup because of the sweet potatoes.) Blended and topped it with 2T of raw pumpkin seeds per serving. DELICIOUS. Will definitely make it again—and may try adding some silken tofu to increase the protein.

  41. Erin says

    If you are obsessed with curry like me you must make this! This soup is delicious and so easy to make. I used a dash of cayenne instead of the chili paste and it gave the perfect kick. I also used 1 tbsp of maple syrup and felt that it was sweet enough for me that way.

  42. Amanda says

    Full disclosure-I do not like butternut squash soup. I pretty much do not like butternut squash anything. That said, I really like this soup. I do. AND both of my littles ate it so, bless you. I used full fat coconut milk and a bit Granny Smith apple instead of maple syrup as a previous review suggested. Yum. We’ll be having this again, soon.

  43. Candice Goewey says

    I made this recipe last year a few times and loved it. I noticed it helped a lot with my fibro inflammation flare ups. So I try to keep some soup in the freezer. Well it’s been a hot min since i made any. I’ve tried a few different other recipes but really wanted this one again for freezer meals before my 3rd is born. I couldn’t for the life of me remember where I found the recipe. I just searched for two days till I found this again. Haha! This recipe was definitely my favorite out of all the butternut squash recipes I’ve tried this past year. ALSO, the second time I made this recipe last year I tried something that worked out amazing! I added carrots, medium sw potato, and canned pumpkin. I wanted something extra boosting for anti inflammatory reasons. It was the best! Side note, most of these ingredients are said to be milk boosting for breastfeeding. I will see if they help! 😉😉
    Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you were reunited =) Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. Gill says

    So easy to make & tastes delicious. I actually used half & half of butternut squash & sweet potato just because that’s what I had in fridge. Also no Maple syrup. It’s not needed when you’ve got the other sweet ingredients, unless you want it super sweet!

  45. CC says

    As someone else here shared, this is now my favorite butternut squash soup recipe! I wasn’t prepared, so had to make a few substitutions:
    No shallots, so subbed red onion.
    No veggie broth, so subbed chicken.
    Also, I try to avoid any kind of processed sugar, so left that out and added 2 carrots instead.

    It was awesome! Next time, I’ll try w/ the shallots and veggies broth.

    Many thanks!

  46. Natalie Fraser says

    I’ve made a number of variations of Butternut Squash soup, but just made and tasted this, and hands down the best recipe out there. So amazingly good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Natalie. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Sarah says

    Followed the directions to a t and it turned out perfect! I really appreciate a butternut recipe that is spicy/savory because so many are sweet, and it’s nice to try something different every once in awhile.

  48. Mei says

    I adapted this for the Whole30 and put a Granny Smith apple instead of the maple syrup or sugar after the soup started boiling. It turned out to be a little sweeter than I liked, so next time I would halve it. It turned out great though and it would definitely be part of my Whole30 repertoire. Thank you!

  49. Anne says

    I had a huge butternut squash that I didn’t know what to do with, so I came here and found this recipe. And it turned out really good!
    I did modify a couple little things though. I added more curry powder, and black pepper, didn’t add the maple syrup or chili garlic paste, and included some smoked paprika, cayenne, turmeric, and red chili flake. It came out pretty spicy, but that’s what me and my partner like lol.
    Thank you for this great recipe!

  50. Lauren L. says

    Loved this soup. The flavor was amazing. The only thing I did differently was used full fat coconut milk because that’s what I had on hand.

  51. Elizabeth says

    Super tasty! A great recipe for flavoring up butternut squash. I added a peeled, chopped apple in with the onions instead of using maple syrup.

  52. Natalie says

    Turned out great! Used a mix of Berbere and Sweet Curry from Penzys plus 2 tsp Of the chili garlic and was a little too spicy. Prob perfect as written with normal curry powder!

  53. Sierra says

    Super simple recipe! Tastes amazing! My mom made it first and suggested I roast the squash first, but I don’t know how much of a difference it made! Loved it! Definitely recommend!

  54. Hiba says

    Hi! This is the second time I’ve made this recipe within the span of a few years. I love cooking with vegetables that are in season which is why this butternut squash pick is a favorite. With a very Indian spice cabinet, I switched out 1 tbpn of curry powder with 2 tsp garam masala, 1 tsp coriander powder, and 1/2 tsp tumeric. I also garnished with sprinkled chili flakes instead of the chili sauce. It needed more salt, so in went 1 tsp and another sprinkle of cinnamon. Delish!!

  55. Alison says

    This recipe is FANTASTIC! Flavors are so perfect, and I’m serving this again for a fun twist on Thanksgiving tomorrow.

    I do have to echo the other comments that prep took longer than five minutes. I have a freshly sharpened knife and some scrappy experience, and even then, the butternut squash takes at least twenty minutes! Just know that going in and you’ll be all set.

    Hope everyone has a safe and happy holiday!

  56. Stacy says

    I’ve made this every Thanksgiving & Xmas for many years & then throughout the winter.
    It’s a family #1 favorite!
    I sometimes add carrot &/or pumpkin. And always extra curry.
    Great done in a slow cooker too!

  57. Tynisha says

    I had never made butternut squash soup before. When I got two butternut squashes in a farm share, I came right to your website b/c I knew I could find a delicious recipe for it. I followed the diy veggie broth link. My family devoured it! My three year old has requested it again. Thank you for all of your delicious recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Tynisha. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Alison J says

    I just finished blending this and my first few bites were flavorfully delightful! I am so looking forward to our dinner tonight! The sweetness surprised, but satisfied me and gives me hope for my kids’ potential willingness to try it. They don’t like squash, sadly. I used 2 TBSP mple syrup and 2 TBSP of Sciracha since I didn’t have chili garlic paste on hand. Wishing I used red pepper flakes to spice it up more, but I’ll put that on the table for individual spicing.

  59. Katie says

    I want to thank you for all of your wonderful recipes. As a beginner cook, I especially appreciate your demonstration videos. They really help if I am unsure about an ingredient or technique. Much appreciated!

  60. Carolyn says

    Made exactly according to directions and the soup was amazing! Used 1 TBSP maple syrup and 1 tsp garlic chili sauce. The texture and depth of flavors was out of this world. I thought I was making good butternut squash soup with my old reciioe but it’s so boring compared to this. Cannot stop raving, it is THAT good.

  61. alli says

    Absolutely delicious! I used 3 cups of butternut squash and 3 cups of sweet potato (that’s all I had) and it was delicious! The whole family loved it! Next time I’ll add in an apple, thanks to the other reviews.

  62. Brittney says

    One of the best soups I’ve had! Made it per instructions with no substitutions and no toppings. Absolutely fantastic. Had it with tuna melts! This ones a keeper!!

  63. joanne gray says

    This is by far my most favourite soup – i use my own squashes so crown prince usually and is is aways a winner with friends!

  64. Julie says

    This was delicious and simple. I’ve made this 4 times now, once a week, since finding the recipe and plan to keep it as a weekly item for a bit! Lol

    I’ve made a few minor modifications when I was out of items (garlic powder, onion, etc.) Each time it was delicious, so go for it even if you do not have all the ingredients.

    I used this recipe as a base idea for some other veggies I had that needed used too. I used 10 oz of radishes and a large sweet potato in place of the squash but kept the rest the same.

  65. Alil says

    I made this recipe and it was great. It has some special sweetness. I made it by roasted butternut squash and Definitely will makes it again. Thanks!

  66. Nadia says

    OH WOWZA, the soup is absolutely delish! I’m so glad I added the 1 t. chili garlic paste…adds the right amount of kick! I used 1/2 onion as I didn’t have shallots. A perfect blend of spices! After blending, tasted soup, doesn’t need anything more, perfect! I’m so happy…perfect fall day for this soup to warm my insides! THANK YOU!!!

  67. Moses says

    I made this for my partner who doesn’t like butternut squash, and she LOVED it!

    After making it, my partner and I thought it might make a good base for a curry. I added some chicken breast that I marinated in crème fraîche, chili powder, salt and garam masala. It was fantastic.

    I’d also recommend garnishing individual servings with a squeeze of fresh lime juice (the acid perfectly balances the fat in the soup) and cilantro

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear it! Love the creative toppings too. Thanks so much for sharing, Moses!

  68. Meryl says

    Delicious !! I substituted 1 medium brown onion, I used a small apple and half a tablespoon of agave nectar to sweeten the soup and I served it with a dollop of natural yogurt on the top. I used medium curry powder and it was spicy enough without the need for the chilli garlic paste. Lovely soup, will definitely make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks for the lovely review and for sharing your modifications, Meryl!

  69. Teresa says

    Such a yummy soup! Thank you! It came together so quickly as I used frozen precursor squash. I added split red lentils to sneak a little more protein in… no one noticed 😉

  70. Hillary Oleszak says

    This recipe is AMAZING. My husband and I call this soup liquid gold. A couple of things I would add/change. This recipe would really be wonderful with sautéed ginger when you put the shallots and garlic in. To make the soup more creamy I whisked in about 2/3 cup of Greek yogurt. Also added a few tablespoons of butter. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Katie! Other readers have had success making this in the Instant Pot. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Instant Pot”) in the post and comments.

  71. Robyn says

    I absolutely love this recipe, and have come back to it many times when fall rolls around. I tried it this time around using one white onion instead of shallots, and using one pink lady apple (peeled, chopped and added with the squash) for sweetness instead of maple syrup and it worked beautifully!

  72. Csilla says

    Great recipe! Loved it both me and my husband!
    Thanks for your hard work on making the best out of the dishes without making them unhealthy!
    Please keep up the good work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear that! Thanks so much for your kind words and lovely review, Csilla! xo

  73. Nicole Strathman says

    I followed this recipe while subbing already-roasted autumn frost squash. I added a peeled honey crisp apple I wanted to get rid of also. Seasoning and spices needed no adjustments. This is a perfectly simple and tasty soup!

  74. Darcy Costello says

    Made this for lunch today and it was the most delicious soup I have ever made! Used roasted butternut squash and subbed in unsweetened soy milk and it turned out perfectly. It took a lot of willpower for my son and I to leave some for my husband. We are a vegan household and love all of your recipes! Thanks for your part in helping my family eat well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoyed it, Darcy! Thanks so much for your kind words and lovely review!

  75. Holly says

    My husband and I loved this soup. I feel like it is something I would get at a fancy restaurant for an appetizer. We followed the recipe exactly. We added a heaping teaspoon of the chili garlic paste. Next time I will add less – probably just a half teaspoon – to reduce the spicyness (although my husband thought the spicyness was perfect). We don’t have an immersion blender so we used our regular blender. The soup fit in perfectly and blended in about 3 seconds. Super easy. We added toasted pumpkin seeds on top. I was satisfied eating this on its own for dinner, but my husband would serve with a sandwich or meat on the side next time. We’ll definitely make this again.

    This is the first time I cooked with butternut squash. I used Minimalist Baker’s “How to Cut Butternut Squash” recipe as a guide and it was perfect. I will say that I did not expect the squash to be so hard inside – I was worried I got a bad one at first, but it turns out this is normal.

  76. Maggie says

    Made this delicious soup today for the first time. I used 1 tablespoon of curry and 2 tablespoons of maple syrup. I think I will reduce the maple syrup to 1 tablespoon next time because it was a little sweet and I prefer a more savory flavor. I toasted some pumpkin seeds in a pan on the stove and then sprinkled them over the soup which elevated the flavor nicely….the crunch from the pumpkin seeds was also nice. I then toasted some multigrain sourdough bread and smashed some avocado onto it and sprinkled some salt on top of the bread and it was a delicious lunch. I love this website and every recipe I’ve tried is a home run!

  77. Calleigh says

    The flavor is wonderful!! Thank you for sharing :) Do you have a recommendation to make it thinner and less textured? Your photos have a more liquid appearance compared to mine!!

  78. Tracee says

    I, too, am smitten with butternut squash soup. This is THE BEST recipe ever. I added some sweet potatoes to the recipe at the suggestion of some commenters. It was divine. The curry is subtle but complements the squash and potatoes so well. Now I want an immersion blender so I can make this more often. Too much dishes with a blender. lol. Thanks so much for sharing the recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it, Tracee! And yes, an immersion blender sure is handy =)

  79. Sarah says

    Just made this soup. I’m not someone who has great cooking skills and honestly I spent more time figuring out how to peel and cut the squash (even after a youtube video) than the soup takes to cook. I had to blend it in two separate runs (this makes lots of soup!) then stir it back together on the stove. It’s delicious! I didn’t have chili garlic paste and just added a smidge of chili powder and it came out great. Will definitely be making again.

  80. Lindsay says

    I had to adapt this recipe a little as I didn’t have quite enough BNS so used one sweet potato and one small apple to make up the weight. (Saw someone else added apple in the comments)
    I also used the green part of spring onions instead of the shallots and half a tsp of asofotedia (also known as hing) instead of the garlic as my Mum has trouble with onion and garlic. We absolutely LOVE this soup! Lovely and sweet but spicy too. Garnished mine with pumpkin seeds and my Mum hers with spiced chickpeas.
    100% will make again (next week!) A definite autumnal/ winter staple for us.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! And what creative modifications! Thanks so much for sharing, Lindsay!

  81. Lu says

    I just made this and loved it! I used agave syrup instead of maple syrup, which worked super well! My non-vegan mother added greek yogurt to it, but it tastes great without it too. I didn’t used to like butternut squash soup, but that has changed for sure!

  82. Catherine says

    Delicious! I didn’t have any of the chili paste but I did add a tiny bit more curry after it was cooked. I cooked the squash for 15 min before adding the coconut milk. I cooked it another 15 min with the coconut milk until the squash felt soft. Definitely will make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t used banana squash. But it looks like it’s similar to butternut, so we’d say go for it! Let us know how it turns out!

  83. Jennifer Weiss says

    Great recipe! I made a big batch and added a delicata squash to it. I used full fat coconut milk and water (didn’t have any broth). I didn’t add any sweetener and it still came out delicious! The spice amounts are perfect. Thanks for a terrific recipe – I’ll make this again for sure!

  84. june aloha says

    Yes, Igot small butternut squash at farmers’ market and made this recipe! Wow! Soooooooooooo yummy and all gone! We all love this soup. Even in Hawaii, we enjoyed autumn with this meal! Thanks for grate recipe! Mahalo:)

  85. Rebecca says

    This recipe is amazing! I didn’t have enough butternut squash so I did half butternut, half sweet potato; it was absolutely delicious. The soup was creamy, not too thin in consistency, and the flavour was perfect (I didn’t add the maple syrup and left out the chili garlic sauce). Make this recipe with your fall produce — easily adaptable and comes together quick too. One of the best soups I’ve had!

  86. Ericka says

    Can you tel me the spice level on this? I make a lot of your recipes and often send some to my grandma. We both don’t handle spicy well….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This one is mild, I’d say. If you’re concerned about spice add a curry powder without cayenne (you can make our blend and leave our the cayenne) and omit the chili garlic sauce. Good luck!

    • Laura says

      I made this once and my house absolutely loved it! We omitted the syrup and the chili paste and found it was both sweet and spicy enough without those. Question, though: I hate cubing raw butternut squash. Would it change it too much if I instead halved the squash and roasted it, then added it to pot to be blended? Thanks!

  87. Mar says

    I made this soup for a group of friends and they all loved it (including me)! I left out the maple syrup but used some sweet potato instead to give this soup its sweetness. I’ll definitely make this soup again :) Thank you for the recipe!

  88. Alanna says

    We love this soup! It is a staple for us in the fall and we’ve successfully substituted other similar squash from the farmer’s market with delicious results! Thank you so much Minimalist Baker for such great recipes!

  89. H D Osburn says

    I made this tonight and it was so delicious! A great bit of warmth and spiciness from the curry powder and sambal oelek was a great mix with the coconut milk and hint of sweetness that the maple syrup lent. I did throw in a bit of roasted yam that I had leftover and I was out of vegetable broth, so i substituted chicken broth. The soup turns out so silky and smooth after blending it, and it helps everything meld together.
    This is a great flavorful soup; I am going to try mixing kabocha with the butternut next time! Thank you for the tasty recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  90. Amanda says

    This message is just a warning for everyone. You must allow time for the soup to be cooled before using a blender. Another recipe called for you to remove from heat and put in a blender. It did not specify what type of blender. It could be any size. I used my nutribullet. The pressure from the blender built up and when I unscrewed the top the soup blew up all over my kitchen and on my left hand, wrist and harm and my right wrist. I suffered second degree burns and am still recovering from my injuries.
    Please enjoy but be mindful!

    I did have the chance to have some of the soup too. It was creamy and tasted very good. Just a bit heavy on the stomach.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh dear, sorry to hear that! The type of blender used should always be one that releases pressure through a lid at the top (most high speed blenders do). Always check your user manual to see if it is safe for blending hot foods and beverages.

  91. Ross says

    I have made this recipe several times. I have found that it tastes off the charts delicious and rich if you cube and roast the squash until it is tender and slightly charred.

  92. tammy says

    could i freeze this??? just need a healthy recipe to pop in the freezer of our young friend having knee surgery
    i love your recipes always…so assume i will like this one!

  93. P. Sherrod says

    I made the curried butternut squash soup. I added cumin, an apple, turmeric and ginger powder. I used the maple syrup and full fat coconut milk. It was very good. Better than Panera’s Autumn Soup.

  94. Heather Metcalfe says

    Absolutely delicious and super easy. I only had creamed coconut on hand, so added extra broth to consistency I wanted – five stars!!

  95. Ronja says

    I made this soup and it’s SO yummy! Thank you for sharing this! If you want to see when I did it, I filmed it and you can see it here :)

  96. Krista says

    I absolutely love this soup and have made it several times, including in an instant pot with a tip from one of the other commentors! Has anyone tried making it with yams? thats all I have right now and I’m trying to stretch the food I have at home

    I might just give it a go and report back but any experience would be welcome!

  97. Alyse says

    This soup was amazing! I love butternut squash anything as it’s so versatile. This turned out beautifully! I portioned some out and blended it less so it was thicker, and used the portion as pasta sauce.

  98. Anne Redden says

    I’ve made and eaten many Butternut Soups…This is one is by far the most delicious. The recipe is simple and well described for easy following. Plus the images and videos are well executed.
    Thank you for sharing!

    Anne Redden

  99. Tacy says

    This is the BEST butternut squash soup I have ever made (and I’ve made quite a few)!! I’m going to make this my signature soup going forward! I did use full fat coconut milk but removed half of the coating to minimize the fat.

  100. Jezzebelle says

    This is restaurant quality! I used what I had on hand: spicy curry powder and subbed apple juice for the maple syrup. It was insanely delicious, healthy, and so easy!

    I can’t wait to make this again and play with some additions and garnishes like garam masala, cilantro, roasted pumpkin seeds, fresh pomegranate seeds & yogurt swirl . . . !

  101. Denean says

    This soup is amazing!! Followed the recipe fully, adding the full amount of maple syrup and chili paste. The perfect amount of heat and taste!! Adding this recipe to our weekly regime.

    • Aurélie says

      Can you help me with the metrics?
      How many grams would be 6 cups of butternut?
      For the coconut milk, it’s only 33 ml or more lile 450 ml?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Aurélie, You can find the metric measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  102. quarantineeats says

    my friends and i LOVE this soup recipe. we modify it a bunch tho: roast squash, carrots, sweet potato, onion before putting in soup. add ginger! top with crispy chickpeas and tahini. YUM. SO GOOD. thank you!

  103. Gloria Brady says

    I made this soup, I used hot curry powder so I reduced the amount to 1 tbsp, it was still very hot and spicy. I used frozen squash. It was delicious, very satisfying.

  104. Kristen says

    Wow is this good! I used 3 bags of frozen butternut squash that was sitting in my freezer for a while instead of fresh. I also subbed onion for the shallots and unsweetened almond milk for the coconut milk. I used my instant pot. I sauteed garlic and onion and then added the rest of the ingredients used manual for 5 minutes. Let it natural release for 5 minutes then forced it so I could use my submersible blender and chow down. This is so super delicious! I will be making it often!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Kristen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  105. Janet says

    I have made this a number of times and have been taking some liberties. I have started roasting half of the BNS, garlic, and shallots. Then with the other half following the recipe as is adding the roasted half. I have also taken to adding a little paprika when seasoning it to give it some additional depth. It is a family favorite!!!

  106. Catherine Seay says

    I loved this recipe! I added toasted almonds, fresh lime juice, cilantro and a spoonful of heavy cream on top.

  107. Tara says

    This was delicious! I used a combination of roasted acorn squash and rutabaga, and I roasted the garlic as well. I only had brown sugar and I did not add any maple syrup as I thought it was sweet enough. I upped the salt to probably the equivalent of a full tablespoon to balance the sweetness. The color was vibrant yellow orange and the spice level was perfect. I had also toasted my curry powder for maximum flavor. Thank you so much for sharing this recipe!! I will be making this often!!

  108. Dawn says

    Hi Dana! I just finished making this, and it’s delicious! In place of light coconut milk, I used 1/2 can of full-fat coconut milk cut with 1/2 can of water. In place of cinnamon, I used 1/4tsp garam masala, and I upped the salt as I was using a particularly sweet squash. I also added about 1tsp of turmeric powder. I added a can of chick peas as well to add some texture. YUM! Thanks for a fabulous recipe!

  109. Adena Ballegeer says

    I am sick and was looking for something easy to make. This was not only easy to make but delicious ? The only thing I changed was I didn’t have shallots so used a sweet onion. Thank you for sharing!

  110. Lee says

    I love the recipes on this website (and it seems that others love this recipe!), but this one fell flat for me. It was bland, and perked up a bit after I added lemon juice, salt, and more curry, but it’s still not balanced.

    The recipe states using ‘curry powder’ which I assumed meant Indian. But based on comments it seems that it’s Thai flavors? One of your comments referred to curry *paste* which is typically Thai. I guess I’m confused?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lee, sorry to hear that was your experience! We recommend Indian curry powder in this recipe. The curry paste comment must have been a typo. We wonder if maybe your squash was on the larger end or shallots smaller than what we used?

  111. Bob says

    Great recipe! I kind of “backed into” this one. I baked a BIG butternut yesterday, and as tasty as it is on its own, the soup mood hit me hard today. So, I found this recipe and voilà — deliciousness! Quick question, for all: Most commercially available vegetable stock leaves me either uninspired or wishing the manufacturer hadn’t gone “all-in” on a particular ingredient. I know a good stock can add lots of depth, but I haven’t found one I love yet. I’m thinking I might just have to start making my own. I’m open to your ideas on a.) ready-made stock I can buy at the store, and b.) making vegetable stock from scratch. Thank you in advance! – Bob

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This is our favorite veggie stock. And we agree – store-bought never really compares. But if we have to choose one, Pacific is the best brand.

      • Bob says

        Thanks for the stock recipe, Dana — it’s amazing!

        Two things:

        1.) Because I use my saved-up veggie peels, and because those peels vary from week to week, it’s subtly different each time. (That’s a positive in my book!)

        2.) I never realized what a great “meal hack” stock can be! A couple of nights ago, I threw some sautéed veggies and brown rice into a cup of stock and it was delicious, healthy and satisfying.

        I know this is old news to some, but to me, it’s truly a revelation!

        Best wishes to all who are reading this,


    • Peggy Duvall says

      I use Knorr chicken, beef and vegetable stock concentrate when making soup or gravy. It is very salty so take that tip into account when seasoning your soup/gravy. The vegetable stock is my fav. of the three.

  112. Karen says

    I have made this recipe over and over again! It is so easy to make and the flavors are very diverse. This has become one of my go-to recipes and it is truly delicious!

  113. Laura Woodard says

    I’ve made this twice now. The first time I followed the recipe(like my sister says I should)
    The second time I used homemade soy milk instead of coconut milk, caramelized onions instead of shallots. Both times it came out great. Thanks bunches.

  114. Kelly Ritz says

    Made this tonight in an instant pot. I roasted the squash until lightly carmelized first, sauteed other stuff in IP and added spices to “wake them up”, then added squash and broth. Set instant pot for 7 minutes, manual, high pressure. After cooking manual pressure release and added coconut milk. I blended everything in the pot with an immersion blender and served with pepitas and coconut milk on top, side of warm naan. I also added coriander, ginger and a tsp of garam masala during the sauteed phase and used coconut sugar because I didn’t have maple syrup.

  115. Emily says

    This soup is so so good!! I made it exactly as the recipe says and it is probably my favorite soup ever! I’ve been on a soup kick as it’s too cold to enjoy my smoothies like the summer time. This one is just so perfectly warming and just the right amount of flavor and spice. Thank you so much!

  116. Philip says

    First soup I’ve ever made, and it came out so well! (Doing a little kitchen victory lap, right now.) Didn’t have garlic/chili paste, so I substituted in a few solid dashes of garlic/chili sauce. Thank you so much for this recipe…you’ve given a beginner hope.

  117. Tina says

    I used a mini food processor to purée. I could only do a small amount at a time, because of the size of my food processor but worked just the same. I also pre baked the butternut squash for 40 mins. at 400 degrees. Seasoned with butter garlic salt and pepper prior to cutting it into cubes and adding to the pot. I agree with adding the fresh ginger & turmeric to the recipe. I skipped the chili garlic paste this time but will make again with it to try. However tastes delicious, turned out great!!

  118. Linda says

    I made this a couple of time and I loved this recipe. Do you think it is possible to convert this recipe for an Instant Pot?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, we’re so glad you enjoy it! We haven’t tried this in an Instant Pot, but other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Instant Pot”) in the post and comments. Hope that helps!

  119. Jen says

    Amazing!! But I wasn’t surprised since everything I have made from your site is so good! I just keep coming back for more and more. This soup was so good and my boyfriend loves it as well. Thanks so much for all of your wonderful recipes!

  120. Liz James says

    This recipe was easy and simple to follow, I had all of the ingredients in the larder. I used all of the ingredients without deviation, although I only used 2 tbsp of maple syrup. I loved the creamy texture of the soup but it is too sweet for me, next time I will not add any sweetener, I think if I add yoghurt on serving that may reduce the sweetness.

  121. Penny says

    This is a great simple recipe for a delicious soup.
    I’m trying to eat meals that are oil, sugar, dairy and salt, so I modified it to avoid using maple syrup or coconut sugar; I used two chopped apples instead. And I sauteed the shallots and garlic in water (not coconut oil). I used Vadouvan curry spice, which is perfect for this recipe, although some may want more spice. It’s easy, fast, and a cinch to modify for my particular diet.

  122. Linda M. says

    This soup was perfect for a rainy blustery night! I used a mixture of squashes – about 4 cups butternut squash and 2 cups pureed pumpkin …then the last 1/4 cup sweet potato puree I had from a muffin recipe. I did not adjust the seasonings but did add 3T of coconut sugar – it was the perfect balance to the spicy curry powder!! I used frozen cubed butternut squash which I thawed in the fridge overnight …so I kept the cooking times the same and they pureed easily with my immersion blender.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jenn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  123. molly says

    Made this a while ago (opted for no chili paste) and it was absolutely delicious. Now I am making it for my sister, as she just had mouth surgery and is living off liquids for the next few weeks. She absolutely loves this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Molly. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tabitha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  124. Robert L says

    Incredible tasting soup, mixed Garam masala and madras for curry powder, careful on over sweetening, and I didn’t double the coconut milk when doubling the recipe. A must try recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Robert. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  125. Marsi says

    I just made this, because it’s getting cold in NYC and because I love butternut squash soup. I followed another commenters suggested and roasted the butternut squash for approx 40 mins before starting the cooking process. I am happy to say, I absolutely love the end product. Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Marsi! Yes, roasting can definitely enhance the flavor if you have the time and patience =)

  126. Charlotte says

    Mmmmm I just made this and the house smells SOOOO GOOOOOD! I had a lot of roasted squash leftover from dinner last night and wanted to make it into a curry soup – this is the first recipe I found! I knew I kept that can of coconut milk in the pantry for a reason… This is definitely a keeper! As other commenters, I only had full fat coconut milk and used the whole can (it’s so rich). I also tossed in some Maple Habanero spice mix we got up in Vermont. The soup has a surprisingly bright, delightful combination of sweet and spicy. Perfect for a dreary, cold, rainy evening! Thanks so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Charlotte. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  127. Caitlin Chumbley says

    I had curry butternut squash soup at a restaurant years ago and always knew I could make it at home. Was looking for a fall soup and came across this recipe- it more than hits the nail on the head. Didn’t have chili garlic pasted but I did have hot madras curry powder. Almost 2Tbsp of that and the spicy level was perfect. I was leery about the added sugar, started with 1.5Tbsp of coconut sugar and ended up adding another half Tbsp. It was needed to balance out the spice. I used an almond/coconut milk blend and worked great. Ate with pumpernickel bread :) This was SUPER delicious and so worth hacking through the butternut squash!!!

  128. Gene Green says

    I’ve been wanting to make a butternut squash soup for a long time and this recipe is the one that seemed to match my flavor profile and skill level. I wanted to make a lot of soup so I doubled the ingredients and I LOVE how it turned out! I couldn’t find chili garlic paste in the supermarket so I left it out. I used one can of low fat coconut milk and one regular can of coconut milk. I will be saving this recipe. It’s simply amazing! I’m curious to know what to pair it with to add some texture! Thank you for sharing!

  129. Angela says

    Loved it! Made a few modifications to enhance flavor and tweaked to preferences.
    1) roasted cut butternut squash with onions & garlic (Used 6 cloves) for 30 min first @ 400 degrees
    2) reduced curry to 3/4 tsp for non curry lover
    3) reduce cinnamon to just a dash
    4) only had full fat coconut milk so just reduced it and added some soy milk/water to dilute
    5) blended in vitamix until creamy!!!
    Served with dollop coconut milk (as suggested), toasted coconut flakes & fried shallots

    Spoon licking good!!!

  130. Liz says

    It’s probably wrong how excited I am to know this soup is waiting in my fridge for dinner tonight. I can attest it’s delicious even if 1) you start with leftover roasted squash Cubes and 2) accidentally add crushed ginger instead of garlic. Just what I wanted, thank you!

  131. Becky Muotka says

    I made this for a work pot luck. I left out maple syrup and chili paste. I added Turkish seasoning and ginger. I used goat cheese and pumpkin seeds for garnish. Served with Fresh Naan bread. I filled the crock pot full and it was gone in 30 minutes. Am making again for a Christmas cookie exchange.

  132. Paola Espinoza says

    Such a delicious soup perfect for a cold winter day! I made extra to take to work as a meal prep, so doubled the recipe except for the coconut milk because I only had one can. Also used chili flakes since I didn’t have paste on hand. Still was so perfect! My first time having butternut squash soup and I’m hooked!

  133. Dana Chirila says

    Absolutely wonderful soup, fast and easy. I can’t eat squash so I used sweet potato instead and reduced the maple syrup to 1 tbsp. Delicious! Thanks Dana :-)