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.
Justin says
This recipe is great with a variety of squashes and works perfectly if you are part of a CSA and are looking for something to do with all those vegetables. I made mine with Zucchini, Sweet Dumpling, Delicata, and Red Kabocha squash. It’s fantastic.
Thanks for sharing, Justin!
Gabrielle says
I went looking for a recipe that I had made for butternut squash around this time last year, wasn’t sure if this was it or not. If it wasn’t, I’m glad I made this one instead. My fiance is a picky eater and he loves it. I did add a little extra curry powder so the kick would be more there.
Was thinking about adding some piment sauce to it as well, thoughts?
We haven’t tried it, but that might work! Let us know if you give it a try!
Katelyn says
I had some extra summer squash to eat this weekend, and let me say this recipe worked really well with them! I used a medium yellow curry powder for some extra kick. Will definitely be repeating this recipe come fall!
Tomek says
This soup is my favorite. Use your recipe many times already.
Laura says
Just made this and it is delicious!! I agree about the curry powder you can add 3 or 4 tbsps and it not be that hot. Will make some paste next time to make it hotter! Laura NZ
Bethany says
Just made this for dinner and will definitely make it again (I know, I know, it’s spring but I have some squash left over from my parents’ winter garden we gotta eat up!)!!!
I added some ginger and a good spoonful of red curry paste for some spicy bite. My husband was skeptical and after tasting it he asked that I make it again!
Mary Jo says
Finally cooked my last squash from the garden using this recipe. Fantastic! I topped it with pumpkin seeds and served with open faced sandwiches. Terrific sunday dinner on a rainy day. Thank you.
Hallie says
It was delicious, thank you! It is now one of my favorite recipes, and I make it all the time.
Kathy says
Love the soup! I roasted the squash and it turned out great… Total keeper.
Dee says
This soup is amazing!!! The flavors are wonderful! The only big difference for me was I roasted the squash instead of sauteing it and I used yellow onion instead of shallots (cause that’s all I had). I made a homemade red-curry paste in place of the garlic chili paste (again because that was what I had in my pantry). I think next time I make it, I will use it over some homemade vegan ricotta-filled ravioli and add peas for some texture.
Dee says
Ugh! I forgot to click the stars!! :)
Eileen says
This soup is so delicious. It was made in no time. When I heat it for lunch at work today, there will be some very jealous co-workers! The only change I believe is that I added fresh cilantro. Even though it was perfect as is.
Rachel says
I’m so in love with this soup! It’s easy and quick and so delicious! I love spices so I’m personally pretty heavy handed with them and add in cumin as well. All of your recipes are so lovely.
Catherine says
This soup is absolutely to die for. I made it following the recipe exactly and it was perfect. I do not handle hot spicy things well and did not find the soup too spicy at all. The second day I added a little spaghetti squash to it just because, and it was great. Thanks for sharing your recipe!
Monika says
Totally delish! Just added fresh grated ginger root and a little cumin and skipped the syrup/sugar. Thanx for a great recipe.
Thanks so much for the lovely review, Monika. 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
krissy says
Excellent!!
I switched 2 ingredients- curry paste for the curry powder and chipotle chili powder for chili paste. Husband has worked in culinary field and rated it 4 stars.
Tanya says
I doubled this recipe and made it for a parent meeting at our school! It was a huge hit on this cold, winter night and people were going back for seconds!
I used onion instead of shallots and added a couple of sweet potatoes. I also skipped the maple syrup, I thought it was delicious without it! I also used my homemade coconut milk which is so easy and really inexpensive!
I love your recipes, I refer to them often. And your photography is beautiful! Keep being amazing!!
miss agnes says
I am making this soup tonight for the second time. The first time was for a dozen friends and it was a huge success. It is really, really delicious.
Jess says
I just found this recipe and it looks delicious! But I can’t have coconut milk, and I’m lactose intolerant. Do you recommend another milk-substitue that would still taste good? Would almond milk work?
Hi Jess, you could omit the coconut milk! We aren’t sure whether another milk would work- but our best idea would be unsweetened plain almond milk. Let us know if you give it a try!
Wendy says
I made this tonight and it was fantastic. I used full fat coconut milk, and only added a pinch more of each of the seasonings after the initial pinch. I also didn’t have shallots, so I used a really small onion and an extra garlic clove. I excited that I got to use my butternut squash before it went bad and now I have lunch for days!
Anne Clemmer says
Looks yummy, want to make more soup, have squash in the freezer.
Joanne says
This was excellent. We prefer savory versus sweet butternut squash soup recipes. This was the best one I’ve found so far. The perfect blend of spices and flavors. Will definitely be making again.
Mollie says
Making this tomorrow for my friend’s 30th golden birthday! :)
Two quick questions:
1) I have coconut milk (the tetra pak Pacific version not from the can) – can I sub that or no?
2) Would this be good with an avocado-lime crema drizzle on top?
I know this is a last minute question, so if I don’t hear in time, I’ll let you know how it turns out!
Hi Mollie, sorry for the delayed response! Hope it went well!
Anne says
Delicious and so quick & easy so prepare! Nice Thai flavors. Found some use to my squash leftovers :)
Liana says
This was absolutely delicious – the blend of curry and coconut milk was amazing. I ended up diluting it a bit with some more vegetable broth because I prefer my soups thinner, but I loved it nonetheless.
Maggi1975 says
Such an easy, delicious recipe. I used full-fat coconut milk, but other than that made no changes.
Magda says
Excellent soup. I added a ton of curry, which made my home smell amazing. I didn’t add anything sweet to it because I am having too many problems with it in my system. It didn’t need it. I also added garam masala to it.
Lori says
I made this tonight and it was great! I made a few changes but it was still wonderful!
Shawn says
Whenever I cook with squash or sweet potatoes and want a really smooth, creamey texture, I always remove the “strings” by removing the beaters and cleaning them off at least 3 times. Makes a real differance!
Laura Olinger says
This recipe was so simple to make…and I got to use my new immersion blender for the first time. Such a flavorful and warm soup to serve now that it’s chilly outside!
Reina says
I am making another pot of this soup to freeze. I love this recipe! I ate this soup everyday for lunch this week. Thanks again!
Reina says
I just started eating butternut squash in the last few weeks. I had no recipes in mind. So, I Googled “vegan butternut squash soup recipes.” I roasted the squash a few days ago, and I had all the ingredients in the fridge and cabinet. I made this recipe in no time, and it was delicious! This is going to be one of my go to recipes. Thank you for sharing!
Linda H says
Wanted to “Thank YOU!” Made this soup last night. Followed recipe exactly. It was absolutely delicious. Super EASY! Everybody LOVED it! I didn’t serve any of the optional ingrediants but nobody knew about it. Next time I want to try and add chicken and serve on jasmine rice. BUT I can’t believe I actually made this delicous dish. It was like I was at a Thai Restaurant! Thank you again!
So glad you enjoyed it, Linda! Thanks so much for the lovely review!
Emily D-W says
Looks delcious! I’m going to make it tonight! I’m thinking of red lentils to the recipe to make it more filling. Have you tried this?
I haven’t, but let me know if you do!
Taylor says
Our family is a huge fan of Butternut Squash soup and curry so when we stumbled upon this recipe we knew it was a must do! This was a great recipe, quick preparation and assembly, very few dishes to clean up afterwards and made enough for our family of four plus some leftovers, perfect!
We somehow forgot Chili Paste so we added one dried chili pepper from our garden this summer and it was a great substitute and still added some heat to the soup.
Thank you for sharing!!
Iris says
Hi, I just tried this soup and it was incredible!!
I did add 1/4 teaspoon of ginger and substituted regular spanish onions for the shallots and still tasted heavenly.
Thank you for sharing the recipe.
Bill says
Great recipe. I de-vegan’d it however by finishing with crispy prosciutto for some savory flavor. I also roasted some apples and blended them in with the squash.
Katie says
Ran across this recipe today while searching for something warm, comforting and containing squash. It was delicious! My husband is less inclined toward squash (and, incidentally, soup) but loves anything curry…so this was perfect! Made the recipe as listed and it was delightful. Thank you.
Brandon says
This soup was amazing! I made it for my gf last night and she was impressed. I doubled the chili paste to give it a little more kick, and I used salted / roasted pumpkin seeds which gave it a nice crunch. If you make this in a Vitamix, it will be the creamiest soup you’ve ever had. Will definitely make again!
Ann says
Wow, this is a keeper! I not quite doubled the amount of spice and added some fresh grated ginger. We like things hot and spicy. I also included pomegranate seeds as a garnish and they worked perfectly with the toasted pumpkin seeds and sour cream.
Next time I will include some turmeric and substitute the black pepper for white. Being lactose intolerant I will substitute the sour cream for non fat Greek yogurt.
I can’t wait to try your other recipes!
Tessa says
I made this for the third time last night! One of my favourite soups! (along with your pumpkin and carrot thai soup)
This time however, I decided not to blend it into a soup, but rather eat it more like a curry! I put the curry over rice which was DELICIOUS and very filling.
Tiffanie says
Love your recipes! They get my Midwestern meat eating family to eat more veggies without complaint, though truthfully, I think I’ve eaten most of this soup myself. Because I can. I might be hoarding it…I’m not going to lie. It. Is. So. Good.
Tim says
Not a big fan of squash, but made this soup the other day,(double batch!) as it looked so delicious in your photo, and it’s getting pretty cold up here now. I followed your recipe to a tee, and it is the best soup I have ever tasted! All of the people I shared with loved it also, and had to have your recipe! Going to do another double batch now! Thanks for sharing this fantastic recipe. Cheers
So kind! thanks for sharing, Tim!
Natasha says
Since i have been making meals from your recipes, my fiance has been very impressed with my cooking skills! even more so than previous
This soup recipe did not disappoint,had with toasted seeded bread roll, lovely
Cash
Laura says
This is the perfect butternut squash soup recipe. Really, Dana, every recipe I’ve made from you is just wonderful. Whenever there’s something I want to make, I first check to see if you’ve got a recipe for it before searching elsewhere. I made this soup according to the recipe a couple of weeks ago and it was great. Just now, I roasted the butternut squash first (mostly because our furnace is broken and I wanted the kitchen warmer). It made the soup really creamy because the squash was so soft but does make it fussier. I was also out of curry powder so I subbed in some cumin, coriander, cloves and turmeric. Still great, though the recipe didn’t need to be tinkered with in the first place.
Linda says
I saw your recipe and I had a butternut squash—it was a no-brainer to give it a try. I used Penzey’s Maharajah Curry that gave it a rich, warmth rather than heat. And I topped the bowl with a dollop of freshly made yogurt. Definitely a keeper. Thank you very much!
Victor says
I LOVED this recipe. When I took a picture of it and posted it on my Facebook account, everybody loved it. The only thing I had a problem with was the “5 minute” prep time. I agree once everything is cut and minced, it only takes 5 minutes to put everything together, but it took my almost 45 MINUTES to get the squash peeled and chopped, along with the challet and garlic. Your prep time should probably imclude that.
Donna says
This recipe was amazing!! I didn’t have any red pepper paste so I added a little sriracha sauce inside. I also had some fresh ginger and turmeric and added a little of that as well. By far one of the best recipes I have ever tried – thank you for sharing!!
Melissa says
Delicious, easy recipe. Toasted the pumpkin seeds in some coconut oil and sprinkled them with salt and a bit of curry. Yum!
Great addition! Thanks for sharing, Melissa!
Ali says
Made this soup for the first time last night and it was so good and so easy to make! I brought it to a friend’s house to share & everyone loved it. I topped my bowl with a dash of chili garlic sauce, a little sour cream, & cilantro, and paired it with a crusty bread for dipping. Will definitely make again as I’m also a fan of all things butternut squash! Thanks for the recipe!
Yum! Sounds like lovely additions. Thanks for sharing, Ali!
Nina says
This soup is excellent. Even my 5-year-old enjoyed it, despite the kick of curry. It’s a perfectly sweet and savory kind of soup with enough thickness to fill you up when you add a loaf of bread. We really enjoyed this one.
Mrs. Chiu says
I made this for a friend. I used 2 T. Agave syrup and thought it was too sweet. Taste first before adding this. So I scooped off several ladles of the broth and replaced with plain vegetable broth hoping to correct this. I also added a little cumin and juice of one lime. My friend enjoyed it. I thought it was okay. I would try it again but omit the sweetener.
Dayna @ The Kitchen Library says
I’m sure you know this already, but I need to tell you again: THIS SOUP IS DELICIOUS! This fall I’ve been obsessed with finding the best curry & coconut milk-based soup and this one wins. I love your blog so much, it has everything I’m looking for — healthy, flavourful, no crazily-hard-to-find ingredients. Keep up the delicious work!
So kind! Thanks for sharing, Dayna!
Rebecca says
I made this dinner tonight, I had just gotten laser eye surgery and wanted something warm and warm and comforting. Am I ever glad that I did! This soup is delicious!! I used 2 tbsp of the maple syrup and omitted the garlic paste. I will be making this many times throughout our cold Canadian winters! Thank you for another amazing recipe!! :)
Shelley says
I had a delicious bowl of curried butternut squash and broccoli soup yesterday at The Grange in Providence, R.I. Promptly came home and researched a recipe and remembered this one from Pinterest. I changed it up by adding roasted squash and roasted broccoli, then pureed it with my stick blender. It came out exactly like The Grange recipe so I’m thinking they tinkered with your recipe like I did. ? Thank you for always having the best recipes around. If you’re ever in Provence, definitely check out The Grange. Their General Tso tacos are to die for!
Julie Mensky says
Delicious soup. I only had pumpkin at home but it worked. Easy to make and a real winner in my house. No need for the topping delicious enough in itself.
Nice! thanks for sharing, Julie!
Kenzie says
Are you roasting the squash first or cooking it entirely in the soup pot? Thanks! Looks delicious!
Cooking it in the pot!
Eva says
Made this last night. Was delicious! And easy! Thank you for the great recipe!
Rachel says
I love this recipe so much! Butternut squash is one of my favorite things and I love that I now have another way to use it. Seriously your recipes are always the best.
P.S. My carnivore boyfriend who is also not a soup lover, LOVED this soup, he was raving about it!
Ah, thanks Rachel! So kind!! xoxo
Rachel says
This was a great recipe! So delicious and easy to make. I don’t know how you keep creating these super tasty dishes!
Wonderful! thanks for sharing, Rachel!
Shanon says
This recipe is a winner! This soup is super flavorful and doesn’t take a lot of time to prepare. We’ll be making this one again. Yum.
Yay! Thanks for sharing, Shanon!
Lori says
best butternut squash soup I have tried – hands down! And I’ve tried a lot!
Yay! Thanks for sharing, Lori! xoxo
Alexis says
Oh, and rather than getting other seeds, I toasted the butternut squash seeds with a little salt and they were perfect for a topping! :)
Rosie Treder says
Great idea!
Alexis says
Had this for dinner yesterday and it was fab. Husband and toddler both approved!
Jessica says
I made this soup last night and it was amazing! One thing I added–I had some fresh ginger root on hand, so I diced a bit of that and added it in with the shallots and garlic. Delicious!
Jules says
yum! This looks amazing. We are reaching hotter days here in New Zealand but Im definitely saving this recipe for a cold rainy day.
Jules.- thekiwidiaries.com
Jeffery Hultman says
We made this last night and it was delicious! I love Fall recipes. This one is going up there with my vegan pumpkin bread on my list of favorites. Thank you for all the amazing recipes.
Lilly Blackburn says
Hi Dana. Have you ever used an electric hand mixer to puree soups before? My blender is really small and my food processor tends to leak. And alas i have no immersion blender haha
Sarah Lynn says
Awesome Soup! First time trying your recipes! I need quick and simple, but still complex and this recipe does it! I used full fat Coconut milk, and 1tsp of chili garlic paste. It was sweeter than I was anticipating, but its lovely! What I would expect from a restaurant!
Also, I was nervous to use my Immersion blender (sadly I’ve had it for 2 years and this is the first time I’ve used it), and it worked great!! Much less messy than my blender or food processor would have been.
I am interested in adding apples next time I make it to add some tart flavor but I’m scared to mess up this already awesome dish!
Erin says
I LOVE how thick and velvety this soup is! I opted for the fattier coconut milk…delish. Thanks for sharing :)
Gemma says
Just made this and it came out amazing. Really creamy, flavor dense soup. The chili garlic paste really takes it up a notch. This is defiantly going to be a go to soup for me this winter.
I subbed full fat coconut milk and white sugar because that is what I had on hand. Worked out really well.
Ooh, yay! thanks for sharing, Gemma!
Sheryl says
This recipe sounds wonderful. There are so many variations across squash soup recipes. Some sound daunting to make. I like how easy this one sounds.
brittny says
Looks delicious! I love finding different recipes using butternut squash. YUM!
Cristina says
It’s like you knew I was in need of a butternut squash soup recipe this week! Looking forward to making (and eating) this tomorrow for my birthday dinner!!
Lisa @ ChocolateMeetsStrawberry says
I just stumbled across your site and am so glad I did! Lovely recipes, gorgeous food photography. Love it! This soup looks amazing. Looking forward to following you :)
miss agnes says
My husband bought a big butternut squash the other day for a soup, and we entertain on Saturday. I will add this soup to my buffet, it will be the perfect comfort food to end a cold day.
Tiahna says
Just made this for lunch today. It was delicious! Had a butternut squash laying around and when I saw this, I knew what I had to do with it! Thanks for this new staple in my recipe box!
Lauren Gaskill | Making Life Sweet says
I love all things orange this time of year. Sweet potatoes, pumpkin and butternut squash — it’s all so delicious!! LOVE your recipe for butternut soup! Pinning!
Thanks Lauren! Hope you give this one a try!
Skye says
Hi, I really want to make this, but I am allergic to onion and garlic. Do you think it will taste okay without those ingredients, or do you know what I can substitute to add some flavor?
I do, but I would maybe add some more curry powder and sweetener. Best of luck!
Carol Biberstein says
I also don’t use onion and garlic, (for spiritual reasons, because it impedes your ability to meditate), so you can use a spice called hing or asafoetida. And you can add a little more ginger. And another thing you might try for flavour are curry leaves.
Alexe @ Keys to the Cucina says
This looks incredible, I am just recently getting into curry so I’ve got to try this one out!
Cassie Tran says
Oh yesssss! Don’t forget to make it a little spicy!
Yana M says
This is lovely! I added ginger and served it with sour cream – yummm :) Thank you! super easy dish
Yay! Love the addition of ginger. Thanks for sharing, Yana!
Emily says
I was looking for an easy, quick, and delicious butternut squash soup. . . and this is it! I made it last night and it was really yummy and easy to tailor to ingredients I had on hand. Since I didn’t have any pumpkin seeds I added sliced apple on top which was perfect :)
So great! Apple on top is so smart! Glad you liked it, Emily.
Faith VanderMolen says
It just got cold here in China, so this soup is definitely happening! I may have to use pumpkin instead of butternut squash because that’s what’s available, but I’m thinking it would still be delicious!
Pumpkin would work great here, too! Here’s a similar recipe with pumpkin if you need a roasting guide…
Bethany @ Athletic Avocado says
This recipe is everything I look for in a soup; creamy, smooth, velvety, slightly spicy with a bunch of flavor!
Samina @ The Cupcake Confession says
The temperature here is like 35 degrees C and it is HOT and humid! However, I never discriminate soup based on the weather! Soup has to happen ALWAYS irrespective of how hot or cold the weather is. This looks so good and it takes just half an hour! Plus I love coconut milk based soups! Can’t wait to try!
Heidi Kokborg says
I have never added coconut milk to my pumpkin soup before but I’ll definetely try it! It sounds yummy! :)
Grace says
Oh man, I just used up my butternut squash making soup last night. Next time I’ll have to try this recipe. It looks delicious and I love curry flavours. For a holiday recipe, I’m requesting a vegetarian/vegan stuffing recipe please! Something that’s got lots of good stuff packed into it like maybe some fruit and seeds and nuts or something.
Try this one!
Nicole @ Young, Broke and Hungry says
This is exactly the kind of soup I need on this blistery day!
Heather says
It’s soup weather for sure!! This looks amazing and I can’t wait to make it!
♥Heather
Sammie says
I saw this on Twitter and needed to find the recipe. I love butternut squash and a kick of curry is exactly the warming hug I need. Fab recipe thank you. Sammie
Whoop! So glad you loved this one, Sammie!
Sydney | Modern Granola says
I’m “that” lady too! Give me all the winter squash! What a gorgeous soup. I’ll just be pretending it’s chilly outside and making this now!
xx Sydney
Dani Mendocha | Styled Variety says
This recipe sounds absolutely perfect for soup season! :)
— Dani
Liv Faye says
Hi Dana! Oh yes curry, I was hoping to find a simple curry recipe for tonight and this is perfect! Can I use skim milk?
Yep!
Katrina @ Warm Vanilla Sugar says
I love adding curry to butternut squash soup! Your recipe is awesome :)
Samantha @ThePlantedVegan says
I’ve never thought to add in coconut milk to a butternut squash soup, but I bet it makes it so creamy! Can’t wait to try it out!
Moringa producten says
Wauw it looks so delicious! Amazing! We are going to try this at our home. Thanks a lot.
Marcin says
I thought about the same, tomorrow I’m doing this recipe.
Caroline H. says
Would love to see a couple more ideas for vegan Thanksgiving main dishes! I love your pot pies, but otherwise the Thanksgivin round-ups haven’t really had any ideas for what to serve instead of turkey. Also, a moderately healthy vegan version of pecan pie!??!?!!? Thank you!!
Debbie S. says
Have you tried Minimalist Baker Shepherd’s Pie? It’s awesome. I made it for Christmas last year.
https://minimalistbaker.com/1-hour-vegan-shepherds-pie/
Kellie M Petrillo says
Does this soup have any sweetness to it?
Very subtly, but not overly sweet at all!
Added to the list, Caroline. I’ll see what I can do!
Emily | Robust Recipes says
This soup looks wonderful! Just what I need as our temps are dropping. Your pictures look stunning, as always! :)
Thanks Emily! xo
Tom ~ Raise Your Garden says
Ok, butternut squash is my love language. It’s the only squash I will eat, I bulk at the rest and then my wife gets upset with me. But in soup…..with a curry spin….oh yea, this is going down easy. Cold and rainy here. Soups on!!
Hope you love it, Tom!
Maureen says
Dumb question but is the butter squash already cooked when you add to the recipe? Or is the step in the recipe all the cooking it needs? Thanks.
Hi Maureen! It is not already cooked, just the step in the recipe is all it needs!
Katherine Rice says
the step in the recipe doesn’t say anything other than to add it. it should be more specific on what to do with it before you add it in.
Ann says
Thanks I wondered too!
Also, I am allergic to coconut. What can I substitute for the coconut milk?
Hi Ann! You could leave the coconut milk out!
Jennifer says
Not a dumb question, i was wondering the same thing!!
I made it before and roasted it prior to adding it to the soup, and it turned out fine.
Ruthie says
It actually says.. #3 Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Kristina says
I love squash soup, I always top it with pumpkin oil, sour cream and spiced pumpkin seeds it’s delicious. I really like your twist on it, curry sounds like a perfect spice for it.
Wish I would have sour cream! But, the coconut milk is delicious as well. Let me know how it goes, Kristina!
avalon says
what did you use to top off soup: white swirl ?
Full-fat coconut milk!
Nanda says
I made it with no chili paste and a fresh bottle of Simply Organic (yellow) curry powder and it is way too spicy. And to those with the comments about “not knowing what Indian curry tastes like”, I do. It turns out that Simply Organic puts cayenne in their curry blend.
Given the range of experiences here, perhaps the recipe could list 1-1.5 T to taste? I will definitely use less than 1 T in the future.
Susannah (Lemon and Coconut) says
Oh this soup looks so beautiful and smooth, I can never get bored of squash soup it’s so so good. Thanks for another lovely recipe and post :)
Mary says
1 and 1/2 tbsp curry is a ridiculous amount. Just made this soup and it’s waaaaay too spicy. I’m used to eating spicy Indian food but this is truly inedible. Very frustrating – have to throw it away.
Wendy says
The recipe did say add extra curry (beyond the pinch) “to taste”. I just made this tonight and it was not spicy at all. I added a pinch extra of salt, curry, and cinnamon, and also used the full fat coconut milk. The soup was delish! Try it again!
Denise Cooke says
I haven’t tried this recipe yet, but am looking forward to it. I will take Mary’s comments into account for the amount of curry powder. I believe that Wendy misread the recipe, because it does call for the 1 1/2 Tablespoons and not just a pinch. The pinch is an addition at the end of the instructions. My ingredients are here on my counter ready to go!! It looks and sounds delicious!!
Denise Cooke says
I have now made the soup and it is fantastic. I went with a little bit less than the 1 1/2 Tablespoons of curry powder called for, because of people that I will be sharing it with. It is delicate, and flavorful at the same time. Something I will make again and again.
Devon says
there is zero heat in curry powder. how can it be spicy at all? do you mean the chili paste? this would be an impossible soup to screw up.
Paul K says
All curry powders are not created equal, of course. Best to adjust to taste based on the brand and kind of curry powder you buy.
georgia dominick says
I agree. That’s not too much curry. I always add more than the recipe calls for and it’s not too spicy at all. This is a great recipe. Only thing I did differently was roast the squash. Roasting makes all veggies better — richer.
georgia dominick says
I agree. That’s not too much curry. I always add more than the recipe calls for and it’s not too spicy at all. This is a great recipe. Only thing I did differently was roast the squash. Roasting makes all veggies better — richer.
Tracy says
I to used 2Tbs of curry the soup was delicious an Dr I’m not a fan of spicy anything
Patty Boone says
I roast the squash and the garlic. Agreed that all curries are not created equal. And this recipe is devine…never disappoints.
Jo says
I just made this and far from spicy! I think your tastebuds are fooling you. It is amazing and I added extra Curry. ?
Amy says
Did you use Thai curry paste or Indian curry? Thai curry is WAY spicier than Indian curry and that may be why.
Mardi Slobodian says
I use Thai curry paste…and I also add one medium carrot (shredded) to the squash while it is cooking. This soup has always had great reviews with my hubby and my kids. We like spicey, and I also add just bit of nutmeg as well and just a touch of basil for serving.
Orn Phanh says
When you say Thai curry paste? Which Thai curry paste you used: Red, yellow, green, or massaman; I would like to try.
Virginia says
Not too spicy for my family, did 2tbsp in fact with siracha as well. You should have added more coconut milk or maple to tame the heat instead of throwing it out, it’s “ridiculous” to waste food that way.
Grace W. says
I totally agree!!! All you need to do is add more milk, some cheese, sop it up with bread… there’s absolutely no reason to throw this soup away out of spiciness alone. I am making this right now, and after the huge success of the Sweet Potato Coconut Curry, I’m guessing my hubby will love this too. #ThanksMinimalistBaker <3
Cindi Elder says
I liked the soup also and it wasn’t to spicy for me. It was wonderful! Thanks for this recipe!
Emily @ Relishments says
I’ve found 1 1/2 tablespoons to be the perfect amount when I make this curry, but different curry mixes can be very different, so it’s probably best to start small and add as you go.
On a related note, this is one of my favorite butternut squash recipes and I’m looking forward to passing it along to some friends at a soup swap today.
Laura says
I did the same thing. I wish the type of curry was specified. What a total waste.
Laura says
I basically re-made the soup and added no curry, then mixed them together…much better :) SO MUCH SOUP. Half the recommended curry worked for me!
Sal says
Curry powder is yellow curry such as Madras .
Laura says
I basically re-made the soup and added no curry, then mixed them together…much better :) SO MUCH SOUP. Half the recommended curry worked for me!
April says
I loved this Recipe it is perfect as it is I made it for a Soup Potluck at Work. My Co-workers were so impressed with the Sweet, Spicy, perfect fall Flavor. I still have co-workers begging for the Recipe ! This is truly a delight to Make time and time again to enjoy with loved Ones. A perfect Welcome to fall Dish.
Beth says
Possibly it was your curry. I just made the soup and upped the curry (used medium) to 2T. Best soup ever!
Catherine says
Did you accidentally use cayenne or spicy red thai curry paste? Judging by the photos, she used indian yellow curry powder, which is warming but has almost no actual heat to it. That’s what I used, anyway, and I ended up adding a little extra at the end. So easy to make and so delicious!
Maryann Galletta says
I put extra curry because it just doesn’t seem like enough, must depend on the brand of curry you are using.
BeverlyAnn Chyatte says
I think it depends on the brand of “curry Powder” u use. I used “simply organic” brand and 1.5 tablespoons was not spicy at all. I lived in India and I too know about spice.
Ajah Baldwin says
There are different types of curry, perhaps try the mild curry or curry without spice or add more of the sweetener to counter it.:)
Phyllis says
I knew it would be too hot, cut the curry down to a good teaspoon, still quite spicy, but very edible. Try 1/2to 3/4 tp.
Sam says
Sounds like someone can’t handle their curry lol relax and don’t blame others for your mistakes
naz51 says
My little substitution for most of the regular curry powder was to use a spice I purchased at Spice Jungle online called Thai Coconut Green Curry powder. Oh, I love it in this soup. It gives a nice mellow warmth, not spicy heat. A few other variations I’ve used in Butternut Squash soup are turmeric, a dash plus or more of nutmeg, cumin and cayenne, onion or leek, a carrot, a celery stalk or two, and ginger paste. Sometimes I swirl a little goat milk kefir on top of the soup for a beautiful presentation, and taste, of course. My food comes out different every time because I always fool around with the spicing off of a recipe to make it my own. I’m not always successful, but I keep trying…and, this one is a keeper! Thank you for the excellent recipe from which to continue my cooking adventures.
Gina says
I used one and a half teaspoons also of curry and a teaspoon of the garlic chili paste. My husband and I both loved it. Did you use the whole can of the coconut milk? Anyhow if it was too spicy then just cut down on the curry… it’s really delicious & we loved it …Sometimes you just have to experiment and anyhow next time don’t throw it away just add more things to it to fix it.
Marc F says
teaspoons not tablespoons I think
Yvonne says
I added even more so definitely a matter of taste. :) It was amazing!
Christyne says
Curry powder varies in heat and flavor. I use grace mild Jamaican curry powder it’s by far the best I have ever used it’s not hot just wonderfully flavored.
Nancy Anderson Gibson says
If you’re familiar with Indian food you should just make the curry to your taste. People forget recipes are more of a guide line to a dish.
Nuugz says
Just curious what kind of curry powder you used… Bc I’ve always known curry powder to not have any heat/spiciness at all… Was it a premixed one?
We used our DIY version- https://minimalistbaker.com/diy-curry-powder/
Jack says
Did you use the curry powder as suggested in the recipe or your own? This could have made a difference!
Linda Enger says
I make my own curry. That way, I can control the heat. I love this soup.
Marcy says
It depends on the curry powder, and each one is DIFFERENT. I use a blend that has no chillies in it, then add it separately. Mine was to die for!
Donna E Pagano says
The chili paste makes it spicy not the curry. Did you use too much of that?
Nanda says
Some curry powders contain cayenne.
Elizabeth says
Soup is so good! Just made it for lunch. Added extra curry and cinnamon and full fat coconut milk ….. Recommend it to everyone
Phyllis says
I added more cinnamon, too (3/4 t.) and some ginger strips, minced, and used coconut cream. Lovely!
Daisy says
Wonderful recipe I made it this morning. I used cumin, (I thought. I had curry powder) added coconut flakes and added additional cinnamon and I also used nutmeg. Roasted the squash with seasoning and oil (seasoning in recipe). Delicious I also didn’t have maple syrup so I usef coconut flakes.
April says
This was really good and my son who isn’t a fan of squash really liked it. Made it just as written but didn’t puree it, just used s potato masher and it was fine.