Curried Butternut Squash Soup

This is a solid recipe. I’ve made it several times exactly by the instructions. It actually freezes quite nicely. It separates a bit as you reheat it but it emulsifies well with some good stirs.

Best ever…flavor really impresses yet so simple. I make this regularly for my vegan and non-vegan friends. Someone always asks for the recipe. I top with any of the following:
Drizzle of full fat coconut milk, plain yogurt, pepitas, croutons, fried onions, gruyere cheese…
Thank you, should have commented years ago.

Delicious and versatile go-to recipe I’ve made many times. Don’t have shallots? Chop an onion instead! Out of curry? Use Garam Masala! The recipe is very forgiving and lovingly accepts what’s available in your pantry. My favorite tricks are to use the immersion blender only til the big chunks of squash are broken down but there’s still some lumps and topped with a big dollop of plain Greek yogurt and roasted pumpkin seeds.

Made this tonight it was divine! Was a little bit apprehensive about the Cinnamon and the coconut sugar but those were the key to it being so delicious.

This is the best butternut squash soup I’ve made and I’ve made many.

This was a great, easy , delicious soup! I didn’t go too spicy way better then all other squash soups

Thank you for the detailed recipe – it is a comforting, rich, creamy soup that is deceptively complex looking, but so simple to make! It comes together with just a few ingredients. An added bonus is that, being south asian, all of the spices are pantry staples in our household!

This is a soup that is a repeat recipe during fall and winter in our home and everyone in the family loves it. I usually substitute the coconut milk with unsweetened coconut cream and add in a couple of roughly diced carrots or half a tomato as well and both make great additions to the soup. I also add a couple of thai chili peppers while sautéing, to add an extra bit of heat. But honestly, the original recipe is perfect as is.

I wanted to add an apple but had none so added 1 packet Alpine spiced apple cider and less maple sugar. Is spectacula!

This was the perfect soup for a fall day! It was absolutely delicious! Will definitely be making this one again! It was so easy and quick to make with a few ingredients.

Great recipe! Had to pivot on today’s dinner and made this as written with what I had on hand and it was very easy, fast and delicious and I will make again.

Easy and delicious, always a hit.

This was really good! I made a couple substitutions based on what I had available. I switched the curry powder for garam masala, used boxed coconut milk, and added full fat Greek yogurt (the garam masala was too spicy for me without it).

This is a slightly different dish but absolutely delicious. I really want to follow the exact recipe next time but I just didn’t have curry powder and didn’t want to run to the store. I love how this came out and definitely want to add it to my fall/winter soup rotation! Thank you for this yummy recipe!

I would give this recipe a super 10 out of 5. FANTASTICALLY EASY and SUPER SUPER TASTY with minimal ingredients. My husband and I Enjoyed the dish. Thank you for an honest recipe.

So yummy! Even our 18 month old inhaled it. Had to sub yellow onion for shallots and chicken bullion + water for veggie broth (didn’t have shallots or veg broth) but it still turned out great. It’s a thick satisfying soup with really comforting warm flavors. And topped with thick homemade croutons – chef’s kiss.

Delicious recipe! I added about a quarter teaspoon of cayenne pepper instead of the chili garlic paste, and we put stilton cheese and sliced green onion on top before serving.

This worked first time! Thank you for a simple and delicious recipe that was enjoyed by the whole family :)

This soup has become a staple in our house. We absolutely love it!
Some minor adaptations to the recipe I use:
– roast or microwave the butternut squash prior to using it in the soup.
– usually use yellow onions instead of shallots
-use chicken broth instead of vegetable broth, and at least 3 cups, as we like it a little thinner.
All the rest remains the same. Thank you for this delicious recipe!

What fantastic soup! My husband and I both agreed that it’s the best butternut squash soup we’ve ever eaten, with the possible exception of Thomas Keller’s version, which is extremely tedious to make. Thank you so much for this recipe!

I made it with coconut oil and 1.5 T of maple syrup, used full fat coconut milk, and didn’t add the chili garlic paste.

Wow, this is soooo good!

I just made this, but I precooked my squash in my instant pot ( on a trivet, over 2 or 3 cups water, remove stem, but no need to poke holes in it, 28 min. High pressure, then let pressure release naturally). I then made the soup using more garlic (6 chopped cloves) and a chopped yellow onion instead of the shallots. Also, added chicken broth instead of veggie broth – 3 cups. All else as in the recipe. I let it simmer just a bit, and t is wonderfully tasty. Thank you!

Amazing soup! I have used your recipe several times, it’s by far my favorite way to use butternut squash. There’s a special someone out there I would love to make this with using her homegrown ingredients, adding warmth and comfort to an already cozy winter evening… it sounds perfect
Thx!

Absolutely delicious! So perfect for a cold and rainy day! I was able to get the butternut squash, garlic and shallots from my Farmers Mkt and added a bundle of chopped lacinato kale after blending. I also added a cup of peanut butter, but otherwise exactly followed your ingredients.
I found the spice/heat/sweetness to be perfect!
Thank you for another wonderful and healthy recipe, MB!

hi! just finished making your soup and it’s delicious!
my adjustments were:
some hot pepper seeds instead of black pepper
coconut cream instead of milk because that’s what i had in stock, since it’s sweeter, no other sweetener.
no broth, just added water.
onion instead of shallots.
juice from a thin 1/3 inch slice of lemon.

I put too much spice (chili garlic paste)… What could I add to tone it down a notch or 2? It is absolutely Delicious, but my fault for putting too much “heat” in it…

Honestly the best soup not only that I have made, but that I’ve ever had!! The only subs I made were onions instead of scallions and chicken broth instead of veggie ( just because it’s what I had). It was fantastic!!! Thank you

Delicious! Perfect addition to our Thanksgiving meal to accommodate gluten free and vegan relatives :)

I added a splash of apple cider vinegar and feel like it really brightened it. Thanks for a great recipe!

Great recipe! Made a couple minor modifications; 1/4 t cayenne in place of chili garlic paste, added 1 t grated fresh ginger, omitted cinnamon or maple syrup as my butternut quash was very sweet.

Thank you for a delightful fall soup!

made this soup 2 weeks ago, the Mrs and I Loved it, great curry flavor, and easy, I made it !

This was an incredibly delicious soup! rich, creamy and so flavourful with so few ingredients. For a nice added touch, I used OKAZU – CURRY MISO – Japanese miso curry oil as a topper. I also liked leaving in small chunks of squash.

This is my go-to soup for people who need a meal. I don’t change a single thing. It’s absolutely amazing!! It covers all of the allergies, is vegan, and is unbelievably scrumptious. I pair it with some homemade sweet potato wedges. I use similar spices on those and dip them in the soup. I can only tell you how good it is by saying that I am drooling typing this.

Thank you for this recipe that I’ve already probably made 50 times. ♥️

Fantastic soup! It had a mild spicy kick, my husband and children loved it. I didn’t have pumpkin seeds, I toasted some sesame seeds instead and it added another delicious flavor layer.

This is such a beautiful and simple recipe that just tastes like “fall”! I have made it several times. I like adding pear to the recipe for sweetness and decrease the amount of maple syrup. I made this last night and threw in a leek as well as I had one in the fridge, which worked well.

This is an amazing and delicious recipe! Made it for my son and his wife (they just had a baby) and they loved it too. I didn’t use the hot chili paste, as there’s a 3 year old in the house and I wanted her to be able to eat it as well (she doesn’t like spicy). It came out delicious, is easy to make (was looking for a soup where I didn’t have to roast the butternut first). Great recipe.

Making it again tonight, it’s my go to butternut squash soup!

Love the coconut milk and butternut combo. I modified the recipe to include fresh thai chilis, sauteed onion instead of shallots, a little extra garlic and I doubled the curry powder. The texture was amazing and the flavor was like a sweet, smooth Thai curry sauce.

This soup is delicious! I’d rate it 5/5 hands down. The modifications I made were to roast the butternut squash cubes along with approximately 2 cups of roasted carrot pieces.

This was very good and super easy. I used 1 Tbsp maple syrup and that was plenty. Also used regular coconut milk, not lite, because I had that on hand. Paired with toasted ciabatta bread and it was a delicious meal. Will make again!

Great recipe delicious soup! Added sriracha for a nice kick!

I intended to make this exactly to the recipe, but discovered I had no coconut milk or curry powder. I substituted heavy cream and made the MB diy curry powder. It was delicious!

As per usual recipe is delicious!

😍 FanTAStic Recipe!! Easy + Few ingredients + Fast = A Real Keeper!! The 1 TBS of Maple Syrup worked for me so maybe start small. For garnishes, subbed out Greek yogurt for f.f. coconut milk (carbs) + added grated ginger + jalapeno. YuM!! 😜

Followed directions, what an amazingly good soup!!! Maple syrup I recommend per taste now that we, husband and I, have made this recipe several times, both with and without it.. Ran out of veggie broth on one occasion and used chicken broth, no notable difference. The garlic Chile paste a must for us, but scaled down to one teaspoon after using two teaspoons the first time we made this soup, (whew, packed a hot punch). Just love this recipe, so easy to make, other than peeling the squash. And smells so good. I have made this once a week since the first time my husband and I made it. Making it tonight again! Definite comfort food and very filling. Love it!!!

This is so good Just made this for my wife and we both enjoyed. You definitely need the coconut milk in my belief. I used pumpkin seeds, cilantro and home made GF croutons for topper. Be Well

I’ve made this soup several times! It’s delicious. I make double batch and freeze half.

This recipe works best without adding the coconut milk, as it dilutes the soup far too much. Better to add coconut cream as a garnish. Otherwise, a good recipe.

It’s that time of year! This is my absolute favorite butternut squash recipe and I’ve been making it for years now. I like to split my squash in half and roast it instead of chopping it and softening it in the pot. It’s just easier that way for me. I follow everything else to the letter and it is seriously the best!!! Thank you for this recipe 😘

Definitely saving this recipe. Best butternut squash soup I’ve ever had!! Thank you.

Love love love this soup❤️