
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?

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)

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.

I’m smitten with this soup. It’s:
Creamy
Flavorful
Soul-warming
Subtly spiced
Coconut-infused
Simple
& 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.

More Butternut Squash Recipes
- Butternut Squash Quinoa Chili
- Roasted Stuffed Butternut Squash
- Vegan Sweet Potato Butternut Squash Tortilla
- Butternut Squash Bowl with Jalapeño Queso
- Roasted Squash, Pecan, & Pomegranate Salad
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!

Curried Butternut Squash Soup
Ingredients
SOUP
- 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
Instructions
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.
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!!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Rhiannon! Thank you for the lovely review and for sharing your modifications! xo
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!
Support @ Minimalist Baker says
Thanks so much for the great review, Sue. So glad you enjoyed!
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!!
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it, Angela! Thank you for sharing! xo
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. 👏🏻❤️🙏🏻
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Katherine. We’re so glad you enjoy our recipes!
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!!
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Larissa!
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.
Support @ Minimalist Baker says
LOVE that idea! Thank you for sharing, Melissa! xo
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.
Valerie Chase says
Sorry one other thing I did was put in my Vitamix and blended everything and it worked great!!
Support @ Minimalist Baker says
Awesome!
Support @ Minimalist Baker says
Yay! Thanks so much, Valerie, so glad you enjoyed!
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!
Support @ Minimalist Baker says
Woohoo! Love to hear this. Thanks so much for the lovely review, Nina!
Camille says
I make this soup probably once a month and it never fails me. So easy and so delicious!
Support @ Minimalist Baker says
Woohoo! We love a repeat recipe. Thanks so much for the lovely review, Camille, so glad you enjoy!
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 :)
Support @ 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
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.
Support @ Minimalist Baker says
Amazing! Love your additions, Linz! Thank you for sharing! xo
Katie says
Made this last month and my family has requested it weekly! Huge hit at dinner parties as well!
Support @ Minimalist Baker says
Amazing! We’re so glad you and your family enjoy it! Thank you for the lovely review, Katie! xo
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.
Support @ Minimalist Baker says
Woohoo! Love to hear this. Thanks so much for the review, Carrie!
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.
Support @ Minimalist Baker says
Thank you for sharing your experience and modifications, Claudia! xo
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.
Support @ Minimalist Baker says
Yay! We’re so glad you and your family enjoy it! Thank you for sharing, Joann! xo
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed the recipe, Annie! Thank you for the lovely review and for sharing your modifications! xo
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!
Support @ Minimalist Baker says
Woohoo! Love to hear this. Thanks so much for the lovely review, Flora!
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!
Support @ Minimalist Baker says
Yum! Thanks so much for the lovely review and for sharing your modifications, Becca!
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!
Support @ Minimalist Baker says
Yum! Those toppings sound delish! Thanks so much for the lovely review, Kimberley!
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!
Support @ Minimalist Baker says
Woohoo! Thanks so much for the lovely review, Abby!
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!
Support @ Minimalist Baker says
Amazing! This is so lovely to hear. Thanks so much for the great review and for sharing your experience, Cheryl!
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.
Support @ Minimalist Baker says
Great! Thank you for sharing, Michael!
Sabina says
Amazing!
Support @ Minimalist Baker says
Thanks for the lovely review, Sabina!
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…..
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…..
Michaela VanOmmen says
reply is because I forgot a rating
Support @ Minimalist Baker says
Woohoo! Thank you for the lovely review, Michaela! xo
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.
Support @ Minimalist Baker says
That’s so great to hear, Katie! Thank you for the lovely review! xo
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.
Support @ 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!
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 !!
Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications! xo
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.
Support @ Minimalist Baker says
Woohoo! We’re so glad you enjoy it, Lee. Thanks for the lovely review!
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.
Support @ Minimalist Baker says
Woohoo! We’re so glad you enjoy it, Laura. Thanks so much for the lovely review and for sharing your modifications!
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.
Support @ Minimalist Baker says
Yay! Thanks for sharing!
Lesley C. says
This is a lovely recipe. I didn’t add the maple syrup nor sugar as my squash was sweet enough.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for the lovely review, Lesley!
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!
Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review, Breanna! xo
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!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Mary Ann!
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!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Stephanie. Thanks so much for sharing! xo
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing!
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.
Amazing! Thanks for sharing, Maren!!
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.
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Ilana! xo
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Emily! Love your creativity! Thanks for sharing!
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.
Support @ Minimalist Baker says
Lovely! Thanks for sharing, Gwen!
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!
Support @ 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.
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.
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Sarah! xo
Natalie F says
My apologies, I missed the rating! SOOO good, it’s in our regular rotation now!
Support @ Minimalist Baker says
Thanks for the update, Natalie! xo
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.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Erin. Thanks so much for the lovely review! xo
Lesley says
I absolutely love this recipe! I’ve made it twice so far and am never able to freeze it as I always finish it. Thank you for the recipe!
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Lesley! xo
Samantha Hart says
Heavenly! Thank-you!
Support @ Minimalist Baker says
Yay! Thanks for sharing!
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.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy this recipe, Amanda. Thanks so much for the lovely review!
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!
Support @ 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
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!
Support @ Minimalist Baker says
Great! Thanks so much for sharing, Gill! xo
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!
Support @ Minimalist Baker says
We’re so glad you enjoy it, CC! Thanks so much for sharing! xo
Cindy says
How many servings does this make?
Support @ Minimalist Baker says
4
katymoo says
But how big is a serving?Someone gave me some and it is amazing so now I am trying to make a quantity of this soup – is a serving a cup, half a cup….??
Support @ Minimalist Baker says
Hi, 1 serving is 1/4 of the full batch, but we don’t have a precise measurement. We’d estimate ~1-2 cups.
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!
Support @ 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
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.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed this one. Thanks so much for the lovely review!
Olga says
I’ve made this twice now, it’s delicious and easy to make! Thanks a lot!
Support @ Minimalist Baker says
Yay! Thanks for the lovely review, Olga! xo
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!
Support @ Minimalist Baker says
Lovely! Thanks for sharing, Mei!
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!
Amazing! Thanks for sharing, Anne!
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Lauren! Thanks so much for the lovely review! xo
Dee Q says
This soup is fantastic! Super quick, easy and so delicious.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Dee! Thanks so much for the lovely review!
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.
Support @ Minimalist Baker says
Love the addition, Elizabeth! Thanks for sharing!
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!
Love it! Thanks for sharing, Natalie! We are so excited to experiment more with Berbere spice!
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!
Lovely! Thanks, Sierra!
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!!
Support @ Minimalist Baker says
Thanks for sharing, Hiba!
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!
Thank you so much for sharing, Alison! Very helpful.
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!
Amazing! Thanks for sharing, Stacy!
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!
Support @ 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
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.
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks for sharing, Alison! xo
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!
Support @ Minimalist Baker says
Aw, thanks Katie! We’re so glad our recipes and videos have helped you!
Lee Jolliffe says
Easy to make and delicious! Whole family loved it!
Thanks for sharing, Lee!
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.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Carolyn! Thanks so much for sharing!
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.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Alli! xo
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!!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Brittney! Thanks so much for sharing!
Amy says
Simply delicious!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Amy!
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!
Support @ Minimalist Baker says
Aw, yay! Thanks for sharing, Joanne! xo
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Julie! Thanks for sharing!
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing!
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!!!
Support @ Minimalist Baker says
Whoop! Thanks for the lovely review, Nadia! xo
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
Support @ Minimalist Baker says
We’re so glad to hear it! Love the creative toppings too. Thanks so much for sharing, Moses!
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for the lovely review and for sharing your modifications, Meryl!
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 😉
Teresa says
I meant precut…autocorrect is not my friend!
Support @ Minimalist Baker says
Love the creative add-in, Teresa =) Thanks so much for sharing!
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!
Support @ Minimalist Baker says
Aw, thanks so much for your kind words and lovely review, Hillary! xo
Katie says
This is my favorite fall recipe!! SO flavorful and warming. I wonder if I could make
This in the instant pot??
Support @ 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.
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!
Support @ Minimalist Baker says
Love the modifications, Robyn! Thanks so much for sharing! xo
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!
Support @ Minimalist Baker says
Aw, we’re so glad to hear that! Thanks so much for your kind words and lovely review, Csilla! xo
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!
Support @ Minimalist Baker says
Love the addition, Nicole! Thanks so much for sharing! xo
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.
Support @ 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!
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.
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Holly! Thanks so much for sharing! xo
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!
Support @ Minimalist Baker says
Love the additions, Maggie! Thanks so much for your kind words and lovely review! xo
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!!
Support @ Minimalist Baker says
Hi Calleigh, we’re so glad you enjoyed it! You could add more vegetable broth and/or coconut milk, make sure it cooks at a low simmer, or use less squash. Hope that helps!
Calleigh says
Thank you🙏🏽
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!!!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Tracee! And yes, an immersion blender sure is handy =)
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sarah! Hopefully the squash will be easier to cut the second time around =)
Mack says
Do you think I could substitute oat or almond milk for the coconut? My partner hates coconut and INSISTS they can taste it whenever I use coconut milk while cooking.
Support @ Minimalist Baker says
Hi Mack, maybe? But we think cashew milk/cream would be better.
Mack says
Oh cashew cream that is very smart I’ll try it like that!!
Mack says
I tried it with the cashew cream and it was amazing!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Mack!
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!
Support @ Minimalist Baker says
We’re so glad it turned out well! And what creative modifications! Thanks so much for sharing, Lindsay!
Juliana says
I made this and it was delicious! :)
Support @ Minimalist Baker says
Yay! Thanks for sharing, Juliana! xo
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!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Lu! Thanks so much for sharing!
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Catherine! Thanks so much for sharing!
Rabbit says
I was given some banana squash, will that be a tasty substitute?
Support @ 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!
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!
Support @ Minimalist Baker says
Yay! Thanks so much for the sharing, Jennifer! xo
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:)
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, June!
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!
Support @ Minimalist Baker says
We’re so glad it turned out well! Thanks so much the lovely review, Rebecca! xo
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….
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!
Support @ Minimalist Baker says
That should work!
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!
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Mar! xo
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!
Support @ Minimalist Baker says
Aw, thanks Alanna! We’re so glad you enjoy our recipes! xo
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!
Support @ 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
Shuchi Marwaha says
Love this recipe. Turned out absolutely delicious
Thanks, Shuchi!!
Caitlin says
Can I make this with chicken bone broth instead of vegetable broth? Would it drastically affect the flavor?
Support @ Minimalist Baker says
We haven’t tried that, but it should be fine! Let us know how it goes!
Tori says
I’ve made it with vegetable, chicken and even beef broth! Each have a flavour of their own but they all work well!
Thanks for sharing, Tori!
Tori says
I have made this time and time again. Usually I follow the recipe to tee, but I’ve had to modify a few things here and there when I was missing staple items and YOU CAN NOT MESS THIS RECIPE UP! Definitely recommend the chili paste for an extra kick. Write this one down, it’s a keeper :)
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Tori! xo
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.
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.
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.
Support @ Minimalist Baker says
Love that modification when time allows =) Thanks for sharing, Ross!
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!
Support @ Minimalist Baker says
Definitely freezer friendly!
Lele says
This was delicious! Yum
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing! xo
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks so much for sharing!
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!!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Heather! Thanks so much for sharing!
Caroline says
Super easy and so delicious! Thanks for sharing 😊
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Caroline! Thanks for sharing!
Lisa Kugler says
Any suggestions for chili paste substitutes?
Support @ Minimalist Baker says
Feel free to omit or sub minced garlic and a little cayenne.
Madeleine says
I use a bit of sriracha sauce instead, and it works really well!
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 :)
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!
Support @ Minimalist Baker says
Hi Krista, we’re so glad you enjoy it! We haven’t tried it with yams, but think it would be great! Let us know!
Molly Cuddy says
I always add one sweet potato to the butternut squash soup…this is an amazing recipe! Love the curry!
xo! Thanks, Molly!
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.
Lovely! Thanks, Alyse!
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
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.
Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoyed it, Tracy! Thanks for sharing!
Margarita Lacabe says
I just made it for my vegan daughter who loved it
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 . . . !
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it! Those garnish ideas sound incredible!
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?
Support @ Minimalist Baker says
Hi Aurélie, You can find the metric measurements by clicking “metric” beneath the ingredients header. Hope that helps!
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!
Support @ Minimalist Baker says
Sounds delicious! Thanks for the lovely review and for sharing your modifications!
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Gloria! Thanks so much for the lovely review!
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!
Support @ 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
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!!!
Support @ Minimalist Baker says
Great idea, Janet! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Janet says
Absolutely, I didn’t see that option. For what it is worth 5/5 stars for me!!!!
Support @ Minimalist Baker says
Thanks Janet! xo
Jon says
What do you do with Butternut Squash? This
Catherine Seay says
I loved this recipe! I added toasted almonds, fresh lime juice, cilantro and a spoonful of heavy cream on top.
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!!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Tara! Thanks so much for the lovely review!
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!
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Adena! Thanks so much for the lovely review!
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?
Support @ 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?
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
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,
Bob
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.
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!
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.
Laura
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.
Katie Noss says
Delicious! I left out the sugar/maple syrup still really tasty!
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!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it!
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.
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!!
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?
Support @ 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!
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!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Jen! We’re so glad you both enjoyed it!
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.
Support @ Minimalist Baker says
Thanks for sharing your experience, Liz!
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Penny! Thanks so much for the lovely review!
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.
Wonderful! Thanks for sharing, Linda!
Jenn says
Just made this recipe…one of THE BEST butternut squash soups I’ve ever tasted! Soooo flavorful!
Support @ 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
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!
Support @ 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
Tabitha says
So. Freaking. Good! Careful with the chili garlic paste, though – I did 1 tsp and it was pretty spicy!
Support @ 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
Kari Bohning says
Could I use acorn squash? I have tons of leftovers. I also have a lot of chicken broth. Could that work?
Support @ Minimalist Baker says
Sure! It will be a little different, but still delicious. Let us know how it goes!
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
Support @ 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
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!
Support @ 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 =)
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!
Support @ 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
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!!!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Caitlin! Thanks so much for the lovely review!
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!
Support @ Minimalist Baker says
Hi Gene, we’re so glad you enjoyed it! Thanks for sharing! We think this would be delicious topped with toasted pumpkin seeds (pepitas) or Crispy Baked Chickpeas: https://minimalistbaker.com/actually-crispy-baked-chickpeas/. Hope that helps!
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!!!
Support @ Minimalist Baker says
Thanks for sharing, Angela! We’re so glad you enjoyed it!
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Liz! Thanks so much for the lovely review!
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.
Support @ Minimalist Baker says
That sounds lovely, Becky! We’re so glad you enjoyed this recipe!
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Paola! Thanks so much for the lovely review!
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 :-)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Dana! Thanks so much for the lovely review!
Jeanine says
Wow – this is a new favorite of mine! Thank you Dana for the excellent instructions and photos – really made it simple.
A couple of tweaks on my part: I added chile powder with extra garlic as even though I found chili-garlic paste in the store, I wasn’t comfortable with the other added ingredients.
2 TBLS of maple syrup was perfect. I also added fresh ginger and tumeric cause I add those to most everything.
I used whole coconut milk – and not the lighter version, so the soup turned out filling, which was good.
Also I used my own shitake-veggie broth as I had just made a whole lot and wanted to use it up.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jeanine! Thanks so much for the lovely review!
Yuliana says
So easy and tasty! I buy the precut squash from Trader Joe’s to save even more time.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Yuliana! Great idea!
Nancy says
This soup is very delicious and was a great side dish for our vegan Thanksgiving meal. Thank you! Added 1 tsp Sriracha, which was just enough heat for us. Made it in the morning and simply reheated it before the feast.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nancy! Thanks so much for the lovely review!
Sheree Raue says
Just made this for one of my Thanksgiving sides! It’s one of the best things I have ever made! DELICIOUS!!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Sheree. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Happy Thanksgiving! Xo
Lara Raggon says
This is my favorite soup. It’s pretty quick and easy and the flavor is so good! We used onion instead of shallots because we tend to have those on hand and we’re frugal. Overall great fall soup!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Lara! Thanks so much for the lovely review!
Jenna Shay says
This soup is transcendent family fall tradition level amazing. I use honeynut squash and decrease the amount of maple syrup to accommodate the sweetness of that variety. I sometimes use fresh green Indian chilies and garlic powder instead of chili garlic paste and eat them with parathas I get in the freezer section of the grocery store or Indian grocery market.
Support @ Minimalist Baker says
Sounds lovely, Jenna! Thanks so much for sharing!
Madge Blencoe says
I made this twice in the last couple of weeks. What a delicious but easy recipe! Followed the recipe as written (except for chili paste as I had none) and it was great. So quick and so tasty!
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe, Madge! Thanks so much for the lovely review!
Rebecca says
I stirred in the juice of half a lime at the end before serving. Brightened it up just a bit even though it tasted great beforehand too!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Rebecca. 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
Hannah says
This soup is everything I was hoping it would be- the perfect blend of sweet and savory. I had bone broth to use up, so used that instead of vegetable broth (nice for a little added protein), and I didn’t have any chili garlic sauce, so I used a little extra garlic + crushed red pepper flakes. I made it this morning with the intention of serving it for dinner but honestly I don’t know if it will last that long.
Support @ Minimalist Baker says
We’re so glad to hear it, Hannah! Thanks so much for sharing! xo
Laurissa says
We LOVED this soup. I’ll definitely be making it again and again this fall/winter season! I tinkered with the amount of spices a bit, added in some powdered ginger, and used some chili powder because I didn’t have any chili garlic paste on-hand. Also, I’m always in a time crunch (and HATE cutting squash), so I bought some pre-cut butternut squash at Costco, and the entire soup came together very quickly and easily!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Laurissa. 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
Jennifer Hoff says
Great flavorful soup, I made it for a teachers appreciation lunch. I tripled the recipe and wow it made a lot! I would say it would me more like 20 + servings than 12. It filled my large LaCruset Dutch oven nearly to the top I was just able to use the immersion blender without it spilling over. I roasted the halved butternut squash 45 min at 325 on convection, let them cool then made the soup as written except I used slightly less than the lower Amt suggestion for the syrup. It turned out quite thick, which I like, especially after sitting over night in fridge, it thickens even more. Definitely buy additional vegetable stock if you prefer to thin it out. The chili oil drizzle really complements the soup. I couldn’t find Pepitas at the Store unfortunately, that would have been really delicious. Im going to head to a better store and get some Pepitas for my leftovers, there is a lot of soup that wouldn’t fit into my travel crockpot!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jennifer! Thanks for sharing your experience!
Rachel Hayden says
This is an absolutely delicious soup! It’s soothing, creamy and the perfect amount of sweet, savory and spicy. I would definitely recommend making it. Plus you make everything in one pot!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Rachel! Thanks so much for sharing!
Leptosiphon says
Yummm! So easy to make, except cutting the butternut squash (yes I used a sharp knife). I topped with cilantro and was so good! I will for sure make this again.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Here’s our favorite way to cut the squash: https://youtu.be/GKuYNjgR6xo
Kristin says
My ultimate favorite for the past 12 months. If you love ginger as much as I do, one suggestion is to add a good heaping tablespoon of fresh grated ginger when sauteing shallots (or onions as I rarely have shallots on hand. This recipe is a keeper for sure. Great comfort food, but fancy enough for guests/dinner party.
Support @ Minimalist Baker says
Thanks for sharing, Kristin! We’re so glad you enjoy it!
patricia says