Curried Butternut Squash Soup

Love this recipe. Turned out absolutely delicious

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.

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.

This was delicious! Yum

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.

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

Super easy and so delicious! Thanks for sharing 😊

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 :)

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.

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

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.

I just made it for my vegan daughter who loved it

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 . . . !

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.

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!

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.

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!

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!!!

What do you do with Butternut Squash? This

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

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!!

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!

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!

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!

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

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.

Delicious! I left out the sugar/maple syrup still really tasty!

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!

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.

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!!

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!

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.

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.

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.

Just made this recipe…one of THE BEST butternut squash soups I’ve ever tasted! Soooo flavorful!

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!

So. Freaking. Good! Careful with the chili garlic paste, though – I did 1 tsp and it was pretty spicy!

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

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!

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!

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!!!

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!!!

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!

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.

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!

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 :-)

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.

So easy and tasty! I buy the precut squash from Trader Joe’s to save even more time.

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.

Just made this for one of my Thanksgiving sides! It’s one of the best things I have ever made! DELICIOUS!!!

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!

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.

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!

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!

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.

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!

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!

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!

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.

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.

Butternut squash soup is a cold weather staple in our house. This curried coconut version is quite simply: heavenly. Followed the instructions, but used full fat coconut milk and added chopped ginger. To avoid cutting a hard squash, I roasted it and the skin peeled off easily and the house smelled wonderfully of roasting squash. So happy I ran out to the store and got the Garlic-Chili…sure to be a regular from now on! Thanks for this inspiration on a cold Ohio day.

So so good! I took another reviewer’s advice and oven roasted my squash first. This made the actual soup cooking time go quicker and I was hoping to get that extra flavor in the squash from roasting it.
I used extra garlic and regular onion as I did not have any shallots.
Instead of chili paste I used a splash of gochuchang sauce.
So creamy and a hint of sweet with curry – I used a regular curry powder and Garam masala.
Great on a cold evening!

I made this last year for Christmas and it was a big hit. Only adjustment i made was to roast thr butternut squash first. I love roasting veggies. Just brings out it’s natural sweetness and I added less maple syrup. Oh and it takes away the labor intensive step of chopping and peeling the squash. This soup is so delicious. I have squash waiting on my counter today for this soup! ?

First just wanted to say that this is my favorite destination for healthy, delicious, simple vegan recipes. Don’t underestimate the simplicity of the recipes however – everything on MB that I’ve made is next level. “Restaurant quality” as my boyfriend likes to say :)

This recipe was no different! I added lemon juice for brightness and red pepper just because I had one I needed to use, but that ended up being a really nice addition. I topped with toasted almonds and pepitas. Yum!

I just made this soup. It is only November 11th and here in Michigan were are getting hit with a snow storm and nothing sounded better than a bowl of soup. This soup is outstanding. It was very easy to make, the hardest part is cutting the squash. I omitted the curry because a few of my kids don’t care for it. The flavor is great. I used the max amount of maple syrup and the max amount of garlic chili paste. I’m glad I made a double batch because my family loves it. I’ll make this again soon.

very flavorful and easy. my family was obsessed. instead of shallots i used onion and it turned out great

As someone who likes butternut squash but doesn’t care for the sweet soup, I definitely loved the idea of a savory curried squash soup. I added some fresh peeled/sliced ginger, a couple of lemongrass stalks, three big spoonfuls of red curry paste and then skipped the cinnamon and maple syrup. It came out amazing! Thanks for sharing!

hands down the best soup ive ever made. im not a curry fan so i skipped it. came out OUTSTANDING. creamy, delicious. surviving off it this winter!

Delicious! I live in South Florida and it’s like 85 degrees outside so I put my AC down to 65 to pretend it’s fall while I enjoy this, hehe. I can’t believe some people are saying it’s bland because I find this to be incredibly flavorful even with only a pinch of salt and pepper. Thank you for sharing this with us!

Delicious! The spice/flavour is perfect. I used full fat coconut milk and added some turmeric. Super easy to make – hardest part was cutting up the squash!

This soup really hit the spot for me. I didn’t have all the spices needed (instead of the actual curry powder I just eyeballed my own mix of turmeric, cayenne, paprika, and cumin), but it all came together quickly and was pretty easy for me, a total novice. I’ll be having this for the rest of the week!

This was delicious! I love all your recipes, but this soup might just be our new house favourite!! It was soo good we ate it all up before we could take a picture. Thanks so much!! I did heaping amounts of curry, because I love curry. Soo yummy!

This is delicious . I think the people that left negative comments probably didn’t have a good spice to use. I used a good quality Indonesian red curry paste that I found at an Asian market, I also added 3 times the garlic and added chopped ginger and sautéed it all together . Full fat coconut milk and a tablespoon of ghee(because I love that butter flavor. Next time I’ll add fish sauce instead of salt. I think that suggestion would be wonderful

This recipe was very good. I liked it a lot as is, but I’ll be tweaking it a little for continued use (i.e. double the garlic). :) Thanks for the inspiration!

Absolutely delicious! I used a small amount of red onion instead of shallots and sugar instead of maple syrup as it was all I had on hand. It was delightful the first night, but now here on day 2, it’s even better! Thanks for the great recipe!

This soup is incredible, it’s in constant rotation in my house. It’s also my go to soup to make for friends and family.

I made this twice. Both times I used a mirepoix instead of shallots simply because that’s what I had and two types of curry powder. Fantastic and easy! The flavor is perfectly balanced. As toppings we did roasted cauliflower one night, pepitas another and today I added roasted peanuts. The second timeI made the soup I used light coconut milk and increased the amount of squash, broth and curries so that we would have enough to freeze. Highly recommend.

Wonderful. I left out the chili garlic sauce since I was making it for a new mother, and it was excellent. I added two Tablespoons of maple syrup and will test my butternut squash next time to taste for sweetness, since I could’ve gotten away with 1 tbsp. Like others, I roasted a halved squash instead of cubing to save my aching thumbs.

Amazing! I had no canned coconut milk, so I substituted coconut milk beverage from a carton. Other than that I followed the recipe to a T and it was fantastic. Would HIGHLY recommend!

I also serve this with roasted paneer. AWESOME!

I actually did not use coconut milk as I was out so instead added Whole milk Greek yogurt- Fantastic!

This soup was delicious and a ‘keeper’. I plan to make it for company and serve it with a salad.

If I had to pick my all time favourite soup (which would be so hard because I looove soup) it would have to be this one. I roasted a buttercup squash for it, which gives it even more depth. It’s smooth and velvety and the curry and the chili garlic sauce give it a nice kick. Home run on this one Dana.

De-lish!
I only had regular coconut milk – so it was particularly creamy!
Will definitely make again!

Excellent recipe! My only recommendation is to start low on the chili garlic paste and taste before adding more. (Although I have to admit that I did not have that ingredient, so used sriracha instead.) Easy to make and very creamy.

This was absolutely delicious! I will make it again!

I had 3 leftover roasted honeynut squash (similar to butternut, but smaller and sweeter) which I used here (they made about 3 cups of pureed squash once scraped clean).

I used full fat coconut milk instead of light to make each serving more filling, and didn’t add any sweetener because the honeynuts are so sweet naturally.

For curry powder, I used 1 tsp of Penzeys Sweet Curry, 2 tsps of Penzeys Hot Curry, and 1 tsp of Penzeys Now Curry.

Seriously so good!

I made the recipe as written and wouldn’t change a thing! It was delicious and easy to make (even with having to prepare the squash). My husband and son loved it, too, so I’ll definitely make it again. Thanks!!

This did not meet my expectations. It was too bland. The concept sounds delicious, but it failed to be flavorful.

I made this as a meal prep as soup is my comfort food during Fall and Winter. The receipt was easy to follow. My local grocery store already had chopped butternut squash in the refrigerated section, so that helped with prep time. I sample some before placing it in cup size containers, and extremely pleased with the outcome. I did add cilantro to give it a little more of a zest. The next time I make it, I’m going to substitute the maple syrup with agave nectar.

Tried this recipe tonight but added a few chanterelle mushrooms! Really rounded everything out nicely!

This is the best soup I’ve ever made and one of the tastiest soups I’ve ever eaten! I made it for the first time about two weeks ago and I’ve been dreaming of the day I have time to make more! I seriously look forward to it. I have a lot of dietary restrictions right now, so it’s so empowering and exciting to make something delicious — and healthy — from scratch. Thank you so much for coming up with and sharing this recipe!

Note: I didn’t have shallots, curry powder or vegetable broth, so I substituted shallots with a yellow onion and vegetable broth with beef bone broth. I didn’t use any substitutions for curry powder though I look forward to trying the soup with that, too.

I made this tonight and I thought it was good, my toddler gobbled it up, but my 4 year old and 7 year old complained it was too spicy. It was a standard curry I guess, but I wouldn’t use the word savoury to describe it. I added about a quarter cup of nutritional yeast and some Daiya cheese shreds and that helped.

I made this following the exact recipe. So delicious and easy. I hope my husband leaves some for me. He just ate three servings for lunch. And when I say butternut squash he usually makes a face.

Excellent soup! I feel like my family gets more than enough sugar with desserts and snacks, so I skipped the maple syrup but added a peeled, cooked apple. The soup tasted plenty sweet to me, an admitted sugar lover. I had to sub minced garlic and chili powder for the garlic chili paste and added some extra curry to give more heat that was missing from not having used the paste. Looking forward to trying again with the paste. Thanks for the recipe. Peace and blessings.

You can make it keto if you leave out the sugar or substitute it with a low carb sugar

All I can say is….WOW. This soup hit just the spot, was super delicious and filling, and lasted me for lunch for most of the week! The combination of creamy coconut milk, curry, and a dash of cinnamon was just the thing to get me into the fall spirit :) I roasted the butternut squash seeds for about 15 minutes with a little bit of seasalt to top off the soup–next time, I may try fried sage. Thanks so much for sharing!

I roasted the pumpkin before adding it and also added green beans! So amazing! This is the closest I’ve gotten to authentic curry.

Fall has finally arrived in WI, so it’s time for soup. It is so yummy that this recipe was on a regular rotation last fall/winter. Costco has cut up organic butternut squash so this is so simple to make.

Thank you so much for the recipe, I made it tonight and it was wonderful.

This was a WONDERFUL soup. I modified it for the Instant Pot, thus did not cook the butternut squash for 4 minutes after adding the spices. I cooked it on MANUAL HIGH PRESSURE for four minutes and then used an immersion blender. I only did a TBSP of curry as I was feeding it to a 3-year old. She quite liked it! I did a rounded 1/4 TSP of cinnamon which my husband found to be too much, so I will likely do a rounded 1/8TSP next time…and there will be a next time. I do agree with another commenter that the prep time was not realistic for most people, unless you have already chopped and peeled the butternut squash. Oh! I also added three carrots as my squash only yielded 5 cups of squash. I’m looking forward to trying more of your recipes!

Love this recipe and the soup it produces. I use full fat coconut milk, and add a little cayenne for extra heat. This has become my go-to fall soup. My whole family loves it and requests I make it often for them. Thanks for sharing with us!!

This is an amazing soup! Filling and smooth and so much flavor. I didn’t have chili garlic paste but I did have chili curry paste and used that…a wonderfully delicious recipe.

I made this recipe exactly as suggested except I used hot curry powder and a bit of sriracha- so it was quite spicy but we like spicy food. It was so easy and delicious. A perfect curried butternut squash soup recipe.

I made this for company coming tonight, so I haven’t finished it off with the coconut milk drizzle & pepitas. However, I could hardly keep a spoon out of the pan so I have put it away for now! It’s delicious! I did have a problem finding chili garlic paste at my local store. I did google it and I see it’s available not too far away. That being said, I added a touch extra curry and straight up chili powder – about 1/4 or 1/3 tsp. Before I make it again I will get the paste. I’m sure it will add just a little punch of flavor. * Oh, since I have arthritis and cutting a squash takes some effort, I roasted it in the oven before making the soup. I was able to skip straight ahead to mixing all the roasted squash, liquid & spices in after the shallots/garlic had sauteed. **Would this work with well frozen squash?

This is the most delicious butternut squash soup I’ve ever made. I didn’t use as much curry and mixed a half of can full fat coconut milk with half can of low fat for a little richer soup. Very delicious.

Amazing. I use frozen butternut squash for simplicity and it always turns out beautifully.

Wow! If I could give 10 stars I would. It’s the middle of July and I am trying to not eat the whole batch right now. The only modifications where shallots instead of onion, a tiny amount of honey for the sugar, a full fat coconut milk because that’s what I had. I won’t use a sweetener next time, I don’t think it’s necessary. This is definitely a keeper! Thanks!

I loved this soup!
I chose to use a buttercup squash instead of the butternut as I find buttercup to be a bit sweeter, I roasted my squash in the oven first and then scooped out the flesh when cooked. After sautéing my onions I put the spices in and cooked them for a couple minutes, I only used 1tbsp of curry powder and I found that to be sufficient. After the spices were toasted, I put the squash in with the maple syrup and then added the broth and used only the cream from the can of coconut milk, blended it up, got it sufficiently hot and it was devine.
5 stars!

The kids love it!

I made this recipe and loved it! I used full-fat coconut milk instead of light, for a richer taste. I omitted the maple syrup and added a few dashes of stevia. I’ll definitely make again.

Hi! I absolutely love your recipes and have made this one multiple times. So delicious!
One comment I have though are your prep times. Your blog is fabulous but your prep times constantly set me up for disappointment. There’s no way I can prep in the amount of time you write and I misjudge how much time to give myself to make a meal. Just a small feedback, maybe it’s just me but there’s no way I can peel and dice 6 cups of butternut squash, shallots, garlic, and gather all my spices in 5 minutes. Again, FABULOUS recipe and blog though!!

This was soooooo good! I didn’t have any curry powder so I used your recipe, and didn’t have any ginger so I used dried ginger snacks and … wait for it … (I hate it when others do that but am giddy about this!) … ginger beer! Mildly spicy with full-fat coconut milk … vegan and bladder healthy (see ic-network.com). The only feedback, and perhaps I’m just naive/inexperienced, was peeling and cubing the butternut squash took longer than 30 minutes.

PS Greetings from NC! We are also former Pacific NW residents!

The recipe should mention to peel the squash so you do not get all the pesticides from the skin. The squash can be cooked first with the peel, once cooked, discard water, cool in cold water for a minute and remove the skin. Put cooked squash and all other ingredients in blender.

This was so simple and delicious. I’ve made it multiple times.

Fabulous. Was looking for a soup recipe for some extra squash. Did not have the full amount of coconut milk on hand – but not important – it still was coconutty. I used a curry powder mix that has other spices in it. Fabulous. Soup was awesome. Adding it to my repertoire. Another score for MB.

Perfect “snow day” recipe! I had an extra butternut squash from a farm box and roasted it, then needed a soup recipe. This was perfect…had some shallots and broth on hand but no coconut milk so subbed half soy creamer and coconut creamer (trader joe’s brand). I think roasting it first gave it more flavor and made it easier to blend. Put a little extra curry, added a dash of chili powder since I had no chili paste, and a dash of turmeric (because why not?). Followed everything else as written and wow…super yummy!

This is hands down my favorite recipe for a butternut suqash soup! A neighbor of mine brought it over as a gift shortly after I gave birth to my new baby girl. We ate it up and my 2 year old loved it too. It is now a staple recipe of mine. I have made it another 3 times over the past 3 months. Healthy! Warming! & Delicious!

So delicious. I was out of coconut milk so used coconut cream. Made it so rich. I can taste the coconut sugar so would use 1/2 the amount next time (I am pretty much sugar free so it may not taste that sweet to others). I also used only 1 tablespoon of curry powder. A great soup!

I made this recipe this afternoon and it was delicious! I used the DIY curry powder and it had a lovely heat. I substituted the coconut oil with avocado oil, and added a little more curry powder and salt til it was perfect. It will now be my go to Butternut Squash Soup recipe, 2 thumbs up!

Fantastic blend of ingredients, and it was HEAVENLY(!) but here are a few modification that may have helped.
1. Try to find a curry powder that has no chillies in it, then you can add that separately, to taste.
2. Dice the shallots, not slices.
3. BAKE the squash. Separate ends from neck. Put all face-down on rimmed baking sheet. Bake it until ends almost collapse and sugar-syrup is starting to run on the sheet. Remove from oven, put ends in a large bowl (I use a large Pyrex measuring cup and aim for 5-6 cups). Use solid metal spatula to scrape the syrup into bowl (lest it burn and be lost!). Return necks to oven and lower temp a bit or it may burn instead of caramelize the edges, and bake until extremely soft . Now scoop flesh out of the ends into bowl with the syrup. Vigorously stir in dry ingredients using whatever tool you like. When necks nearly mush, scoop out flesh and syrup, even if a bit caramelized, and mix vigorously.
4. Add coconut milk and broth (but NO sweeteners) to shallots/garlic and bring to a boil. Add the squash and reduce heat, simmer on low (use a lid!) until warm/hot, stirring occasionally. NOW add sweetening, IF NEEDED, to taste, warm further before serving.
The result will have rich texture, no lumps, and not resemble a smooth gravy/puree/canned cream soup.

I had roasted butternut squash on hand so used that. Didn’t have quite enough so I chopped up a sweet potato and threw that in to make enough. Completely forgot to add the maple syrup, but didn’t even need it. Tasted great without it and good to get rid of that extra sugar.

Wanted to use ingredients already in my kitchen: sub an onion for shallot. Sub whole coconut milk for lite. Sub roasted red chili paste for garlic chili paste. Sub Hot Madras curry powder for curry powder. This soup had a nice amount of spicy heat. Gave some to a vegan friend. She likey.

Made this for the 4th time tonight! One of my favorite soup recipes and so easy. My cousin requested it for Christmas Eve dinner! Thank you for creating another amazing and easy to make dish:)

Seriously SO good! Loved it with the chili garlic sauce at the end.

I make this soup all year long and LOVE IT! I add More curry because we are curry fans and enjoy the depth of flavor it adds to recipes. My husband adds the suggested chili paste to his to make it hot and Spicy. I’m making this right now with butternut squash which I am roasting first but normally make it with sweet meat squash.

I quadrupled this recipe and brought it to a faculty meeting at the end of a rainy day. It was enjoyed by all. I added additional curry powder, about a tablespoon fresh (actually 4 TBS for the bigger batch) minced ginger, and more salt and pepper to taste. I also added BOTH maple syrup and date sugar. Finally, I did not add the chili paste, and served it with the toasted pumpkin seeds and the coconut cream as toppings.

Everyone loved it…not just the vegans and GF colleagues. We all felt the warming qualities and it made me happy to make it for my colleagues on a cold, wet day.

I have made this soup a few times now and everyone LOVES it!!

One comment, though–the prep time is long. I’m wondering if I am doing something wrong. How do you cut the squash, shallots, and garlic in under 5 minutes? Or half an hour?

Thanks!

This is a wonderful recipe! Easy to follow and Oh, so tasty. I actually used sweet potato once when I couldn’t find butternut squash. Very good. This soup is a regular at our house.

I made this soup for Thanksgiving and it is the BEST butternut squash soup I’ve made or had. I used full fat coconut milk and a bit more curry ( I use Madras Curry Powder from Sun Brand-flavorful and available in the supermarket) and everyone raved and wanted the recipe.
I will be making this again!

I made this soup for Thanksgiving and it has become a constant request from my non-vegan family. I am now required to bring it every Thanksgiving because they loved it so much. Thanks for the great recipe!!

I just made this with one change. I turned on my oven to 500 and tossed the butternut squash with salt, pepper, curry and olive oil. While I prepped and sautéed the leeks and garlic, the butternut squash roasted (approximately 8-10 minutes it was still al dente) and it imparted a roasted sweet flavor. It came out great and was a big hit!

i made this as directed. we used the garlic chili paste. the flavor is just right. we found that it was missing fat…that creamy thickness that i’ve tasted in other butternut squash soups. here it starts off creamy in the front but ends thin in the back of the mouth, if anyone can understand that. we thought about butter. i dont know if more coconut milk will do it and i don’t want it to affect the flavor too much…l’m at a loss.

This soup was a huge hit!!! Perfect in every way. The curry did not make it spicey hot at all as some comments said, and since I didn’t have the chili garlic paste, i added hot chili powder as a topping which only made the soup better. My lunch guests could not stop complimenting me on it. Even my husband loved i.

Amazing! Of all the years cooking I’ve never made a purée soup always chunky. All of favorite ingredients. Flavor excellent!? I added nutmeg, allspice and little turmeric. They just go well. I did not have chili garlic paste(I had all ingredients home except that) so while in blender added one very small dry pepper ?. Garnished with coconut ? threw away the seeds by accident cleaning up ??‍♀️ ⭐️⭐️⭐️⭐️⭐️ I will share next time ??‍♀️

This is such a wonderful soup! I have made it three or four times now and each time it turns out great. Even my six year old daughter loves it and she is not a fan of spicy food and she has never had curry before! It is a keeper. Perfect amount of flavour and little spice, just enough to make my taste buds dance!

I added 1 more tbsp of curry powder, 2 more cloves of garlic, and modified the chili paste to 1 tbsp. The recipe doesn’t NEED these modifications, but it will make it a lot more flavorful. This soup is awesome.

Wow, this soup was delicious. A couple of tips…we like heat, but I was surprised how a small amount of the Chili garlic paste brought the heat! So, be careful when adding. Also, I chose not to puree the soup. I left it the cut up pieces of squash, I did mash a little bit to make the broth a little thicker, but I loved it this way. If you’re a texture person like me, it took away the thought of eating baby food. Honestly, this soup is so amazing though, I would have eaten it anyway! Thanks for the recipe!

I made this and roasted the squash instead of cooking it with the other ingredients and it was soooo good! Very delicious I plan on making it again!

This was AMAZING. I love the combination of sweet and savory, and it came together so quickly. Another great minimalist baker recipe!

i had a ton of butternut squash from the garden, and i have made lots of different things, from risotto to roasted, and, of course, soup. i was looking for something a little different than the typical soup, and came across this recipe. i roasted the squash first, as i have found it gives it a bit more depth of flavor, and i omitted the maple syrup, as i am not a fan of too sweet. in any case, this is delicious. absolutely my favorite butternut squash soup recipe ever. thank you!

Just made this and love it! I didn’t have canned coconut milk so I used coconut milk from the carton. It ended up more liquidy than I think it’s supposed to be so next time I’ll just use less. Doubled the recipe so I’ll havw it for a while!

This soup is amazing! So many flavors, nothing like any other soup. Will definitely make again.

Easy soup to make. Fantastic taste. I’m not a fan of squash either. I did roast the butternut first. Nothing but a little oil on it. So flavorful. I highly recommend this recipe.

By far, one of the best soups I’ve ever made. I’m so excited to share this with friends & family. I thought the spices were perfect & added a great balance to the sweet – a wonderful combination of flavors!