Curried Butternut Squash Soup

I made this and loved it. I will be making it again for thanksgiving’s dinner!

Delish! Perfect fall soup. I cheated ant used purred organic butternut squash out of a can. Amazingly simple and bounding with flavor. I used extra curry and added a dab of jarred harissa. This recipe is a keeper, love the coconut milk with the spices. Thank you!

This is the best soup EVER!!! Omg it might even be my favourite meal ever!

Once a month, I have a mass cooking day – where I make stuff to freeze to bring for lunch or dinner. Today was that day, and although it was 80 degrees and muggy as all get out, I decided the squash on my counter had to go and this recipe was where it was heading! I don’t have the patience for peeling and chopping, so I stuck it a couple of times with a knife and threw it in the oven for an hour, along with an acorn squash. Good thing cause I didn’t have enough squash from the one for the recipe! I wound up using both squashes and a sweet potato! Used full fat coconut milk, cause that’s what I had, the full amount of Curry and a splash of maple syrup. WOW WOW WOW!!!! I’m having this for dinner tonight – love the chopped apple idea so going with that as a topper. Thanks so much for this – it’s going in the “keeper” file!

Delicious and easy.

Fantastic recipe!! I added one cup red lentils for protein and used full fat coconut milk. out of shallots so used a small yellow onion. Could not be more tasty!!

I made this for the first time tonight and it was delicious! Based on the comments I started with one tablespoon of curry powder as I’m a wimp with spicy foods and that was perfect. I recommend folks start there and always add more as needed. I bought pre-chopped butternut squash from Trader Joes so this meal was on the table 20 minutes after I started! Perfect for a weeknight and some cooler temps.

I made this today and it was delicious!

In response to others’ comments: I’m relatively new to the curry world, so I just used basic McCormick curry powder found in the spice section ( I had no idea there were other types of curry powder). Similarly to the experiences of others, it worked well, was not too spicy, and I actually added an extra teaspoon or so. I also roasted my squash, just because roasted veggies are my favorite.

Taking a page from Dana’s Coconut Red Curry with Chickpeas, my favorite curry recipe, I added frozen peas at the end and it was bomb. I also toasted up some vegan naan and dipped that in the soup, because, seriously, why the hell not?!

Thank you, Dana, for another great recipe!

I have used this recipe several times and it has become a fall staple in my house. I always add the chili sauce for some heat, as well as grated ginger. I have also substituted onion for the shallots. This recipe is simple to make and extremely flavorful. It’s one I will come back to time and time again.

Our family loves this soup! Our non vegetarian friends/family also love it. We use a tbl of curry for us. The only thing extra that we add is about an inch of fresh grated ginger. It adds a nice warmth.

Just made this soup, I did not add 1 1/2 tbsp of curry, only added maybe 1/2 tsp and additional 2 Tbsp. Maple Syrup and I am very pleased! It is delicious and glad I only used a little curry. Although I’m not a professional cook, but I do know if there is an ingrediant I not sure about especially a seasoning I aid on the side of caution. Always remember with a soup you can always add a little more, but you cannot remove it once you’ve added it.

OMG! This is my favorite thing in the entire world. I could eat this every single day, it is that good! Everyone NEEDS to try this at least once! Absolutely amazing!

I made this soup today. It was easy and delicious! The only substitution I made was regular coconut milk for the light because I didn’t have the light on hand.

This was my first time making soup and this was just perfect! i didnt have curry powder so mixed chilli, turmeric, cumin and ginger powers together. Will make again

I stumbled across this recipe last year and have made it several times since, including tonight. It is amazing! One of my all time favorite soup recipes! And always a crowd pleaser. : ) Thank you for sharing it!

Absolutely delicious!!! Made this to take to lunch at my mums house and the family all loved it and had two bowls each. I roasted the butternut in the oven first with olive oil drizzled over. Then added the cooked butternut to the pot after with the garlic, onion, curry powder, cinnamon etc. I’ll definitely use this recipe again, soooo tasty and simple to make.

I made this tonight and it was delicious!!! Made exactly as written, only used pre cooked leftover squash. I loved it and my three kids really enjoyed it too! A keeper for sure!!!

I made this soup for my wife and I. We love spicy and the recipe resulted in a, by our assessment, delicate yet flavorful bowl of comfort. I would go as far as tossing a little toasted coconut on top with the pumpkin to accentuate the Indian flavors!

This was amazing !! :) I added sweet potato and carrots and my boyfriend said it was to die for .
Leftovers were great as well!

best soup ever!

Just made this and it will definitely be a go-to recipe for me! Thank you!

I made this for the second time last night! This is now my go-to butternut squash soup recipe. I love the spiciness from the garlic chili paste and the richness from the coconut milk (I used full fat coconut milk for extra creaminess). Thank you for your recipes that never disappoint, Dana!

This was amazing! I doubled the recipe to make for a church event, and it was a hit! I omitted the sugar altogether and used full fat coconut milk (because it’s what I had) and it was still delicious. I’m pretty wimpy when it comes to spice, and the curry wasn’t too spicy at all. I even added a little chili garlic paste, and it made it divine. Thanks so much for this recipe!

This soup is AMAZING. I made it exactly as the recipe says, wouldn’t change a thing. I made up some rice to have along with it (trying to make it a more filling meal. For leftovers we also added steamed vegetables). We topped the soup with toasted pumpkin seeds, toasted coconut, and fresh cilantro.

This soup is JUST what we’ve been looking for!! Made it for the first time (assuming there will be many more) tonight and we loved it. I made it with only one cup of broth, which made it a bit thicker, although I did also have only a scant six cups of squash. Seasoning was perfect! I used a Sweet Curry and Saigon Cinnamon. We will certainly return to this soup!! Delicious! Thank you!

Making this for the third time tomorrow. It’s incredible! I use it as a gateway drug to introduce sceptics to plant-based recipes.

I’ve made this twice now and it is delicious. I added way more curry (personal preference) and it was a hit in three households!! I also added 16 oz of tofu before turning it on purée. Just wonderful.

I love this soup! It’s so easy to make and it impresses guests.

Thanks for a wonderful jumping off point. I used your recipe as inspiration for a similar soup but made several changes. Roasted the butternut squash with garlic. Added fresh ginger to the sauteed veggies. Added sweet potato. Left out the sweetener. Blended it all together and garnished with cilantro and toasted sunflower seeds. SOOOO delicious! Thanks!

Best soup I’ve made lately! Thanks a lot for sharing this delicious recipe!

This was such an easy recipe and is absolutely delicious. I added a little red pepper and extra curry powder for some heat; but otherwise followed the recipe to a tee!

Mmm Mmm Love this recipe!
Thank You!

I loved this soup! In fact I love all your soup recipes. So good for the belly and heart.

I made this soup tonight for my guests and it was a big success. Easy to prepare. Not time consuming either. Perfect recipe! I used homemade fresh coconut milk.
I will definitely make it again.
Thanks for this recipe!

Made this (more or less) for our Gourmet Club soup & salad dinner, 6 1/2 couples, &, most everyone had some with many compliments. Used ~ 8 cups of diced, homegrown squash, didn’t have grape or coconut oil, so used olive, really big shallots, 4 – 5 cloves garlic, & added ~ 2 cups chopped leak leaves & 2 small tomatos, chopped. Used ~ 3 T (old) curry powder, ~ 2 T cinnamon sugar, ~ 20 oz sweetened almond milk (leftover from kids visiting at Xmas), vegetable bullion instead of broth, ~ 5 T chili sauce, & ~ 1 t garlic powder. Came out brown sugar brown. Served w/ coconut milk garnish. Used real VT maple syrup, and you can taste it, even over the spices. Yummy! &, w/ the coconut milk, not too spicy.

Love it! First time and now forever lover. Granted it’s a one and a like 6 months recipe considering carb count. However, something I will look forward to twice a year. My husband and daughter loved it. Went heavy on the coconut milk and made a garlic, curry, paprika sour cream garnish.

I’ve made this soup twice, exactly as the recipe calls for it. I’ve also made Dana’s Curried Sweet Potato Soup, and comparing the two (they’re somewhat similar recipes/processes), I have to say I love the butternut squash the best. It’s creamy, hearty, and the perfect soup to share with friends on a cold day. This will definitely be a favorite I’ll return to each year.

Made this for a Vegan friend who just had surgery, thankfully I doubled it so that I could keep some! It is so creamy and smooth, love it!

So delicious, I used Garam Masala instead of “curry powder”. It’s delicious! Thank you for sharing this recipe!

Loved this recipe! I’ve made so many variations to squash or pumpkin soup and this is my favorite.
I made slight changes based on my diet and ingredients I had on hand which I’d like to recommend.
*I used a can of trader joe’s reduced fat coconut milk, slightly creamier than light coconut milk and less creamy than full fat. Mainly bc this is what I had on hand.
*Instead of maple syrup I used 1 small honey crisp apple (peeled and chopped up), added with squash. I’m on weightwatchers and apple’s are “free”, syrup is not. This gave it that little bit of sweetness to balance spice.
*I used amount of curry powder recipe called for, my jar of curry powder is not very potent/spicy. Other reviewers are right, it depends on both your curry on hand and your taste preference. Mine came out perfect, just a little heat.

I added 1.5 tsp of Curry and only added 1 TBS of maple syrup. I would say it is sweet enough without it. When I make it again I will omit the syrup. Nice soup!

Thank you for this recipe. This soup is delicious! I used regular coconut milk and chicken stock since that’s what I had on hand. Substituted raisins for the maple syrup to be Whole30 program compliant. Added a pinch of cayenne for a nice kick. Topped with natural cococut chips, but it is fabulous with no garnish. This will be a fall and winter staple for us!

Hi! Adding my voice to the chorus of fans of this amazing and versatile soup recipe! I originally found this when we were mostly plant-based in 2015 and it became a family fave. Thankfully we’ve been able to adapt it for the Whole30 we’re doing this month by omitting the maple syrup, subbing in an apple for sweetness, and using a compliant broth. Topped it with chopped compliant bacon, lime juice and cilantro. Still amazing!

Thanks for all of your work in creating yummy and accessible recipes for all types of eaters!

I absolutely love this recipe and everyone that tries it asks for it also!

I wouldn’t add the maple syrup next time. I like this soup better savory and not sweet. Otherwise a good recipe. I also prefer to roast the squash first because the flavor is better.

So yummy! Just made this, wonderful and very simple to make. I substituted the spicy curry for sweet curry.

I LOVE ME SOME PUMPKIN! I made this for New Years’ Eve and the whole family LOVED it.

The soup has alot of flavor and is very rich. Thanks again!

I made this today and was surprised by the luke warm reviews from family. I have a fairly mild curry powder, so I used the recommended amount and was told that’s all they could taste. Not the coconut or anything else. I liked it, but it’s a lot of soup for just 1 fan.

Made this today. Only had full fat coconut milk and curry paste buy it came out so creamy and delicious. I might add more heat next time. I served it with warm garlic naan. Oh yeah!!?
Can’t wait to make for guests!

I just made this soup to start off the new year right. It’s love in a bowl! I couldn’t find the garlic chili paste so I didn’t add. Instead I increased the medium curry I used to 2 T. and added 1/8 t. more of cinnamon. The only maple syrup I had on hand was a brandy maple syrup, used 2 T. Just the right amount of sweetness. This soup is good for your body and soul, thank you!

I made this tonight for my extended family’s New Year’s Eve dinner. I didn’t have any shallots on hand so used onions, and the squash I used was a nondescript orange-fleshed squash, not butternut. I’m very happy with how it turned out! Easy to prepare, great flavor, and nice to be able to provide a yummy vegan dish for vegan family members. Thank you!

Delicious! I roasted the squash halves in the oven (400 degrees for approx 40 min) instead of cubing & cooking on the stove top 1) because scooping out roasted, cooked squash from the shell is easier than peeling & cubing it raw, and 2) I love the added flavor of the slightly caramelized roasted squash. I added chopped dried Salaam India chili peppers for heat. Not only does this taste wonderful, your house smells amazing while it’s cooking. So glad I made a double batch!

Hello! Thank you for sharing your time and recipes. I just made this and my mother and I LOVED it! Just enough of all flavors. I used whole fat coconut milk and coconut sugar! Worked out great! Next time I’ll make chili garlic paste and roast pumpkin seeds. Great easy recipe! Thanks again!

Oh. My. This soup was deliciously sweet and savory. I added an apple and topped the soup with the seeds from the squash that I boiled for 10 minutes and then salted and roasted and also with some fresh sage leaves that I fried up. With the apple in the mix I only added a dash of maple syrup and it was plenty sweet. Seasoned with the curry powder to taste because I was hesitant to put the full amount and glad that I held off. Yummy yummy — this one’s going in the recipe box!

Made this tonight, my squash didn’t make nearly as many cups as I thought it would so I added a bunch of carrots and a red bell pepper. My husband added liquid smoke to it – which was a brilliant addition. Love the versatility of this recipient! It was really delicious!

Just made this tonight. It is delicious, warming and earthy with the curry. Heat was just right, but I may leave out some of the maple syrup next time. This is comfort food.

This soup is delicious! I didn’t have coconut milk so I had to leave it out, but it was still amazing, and I’m sure would be even better with the coconut milk.

i forgot to give it a 5!

I loved this soup. I didn’t have broth so I used water and added more curry a, cayenne,nd garlic. I served this with sour cream and toasted seeds with cayenne, onion powder, garlic powder, salt and pepper. Thank-you for your recipe.

This is delicious! I made this on a foggy, cold, rainy night and it was just perfect. Some of the reviews commented that it was too spicy – I used “Indian curry without salt” and 1.5 tbsp was a great amount. The only reason it got a little spicy was that I was a bit heavy-handed with the sriracha (totally my over-enthusiasm and even then, still very delicious!). This is a great recipe – and so easy!!

It’s a perfect recipe! I roasted the squash first. Delicious!!

This soup is wonderful. I had been looking for a go to butternut squash soup recipe and this is it. I make my own curry powder using – I omit the hot chilies so that it’s flavorful but not spicy) and I also roast the butternut squash first. I’m going to make an extra large batch when I host our office holiday party later this week. Thanks, Dana! You always have amazing recipes.

Perfect soup, loved by hubby and 3 kids (including 16 month old baby — he drank it by the bowl). I used less curry and no sweetener, but regular coconut milk, just delicious, mildly spicy and satisfyingly sweet.

I just made it, maybe it was my curry powder, but it was pretty bland to me. I went over the recipe a few times to see if I left anything out… I didn’t add the sweeting, perhaps that was it?

Not too spicy for our immediate family. Even added a bit more curry. So soothing. This soup is the best. Will be making it again soon.

I’m a pretty good cook, and I’ve done a lot of cooking in my life. I’m not exaggerating when I say this is the most delicious soup I have ever made! Only change I made was using a small onion instead of the shallots, and chicken broth instead of vegetable broth. Also used only 2 tablespoons of maple sera. It was unbelievably delicious.

Made this last night for a large family gathering, doubled the recipe, and it was a huge hit. Even those who profess to not like curry cleaned their bowls. Than you for a nutritious, delicious, filling recipe that pleased a crowd! Enjoying the leftovers now and even tastier day 2.

I made this tonight and it was a wonderful soup. I followed the recipe exactly (by weight) and didn’t have the issues with too much curry as some had noted, but I used “regular” and not the spicy curry…maybe that made the difference. To hit the 840g of squash, it took all of one of the largest butternut squashes Meijer had to offer.

My wife does most of the cooking, so maybe this is obvious to everyone else, but you can use a potato peeler on the squash! Much faster than trying to cut the rind off. It took me considerably longer than the 5 minutes of prep.

I was at Costco shopping and found a container of butternut squash soup already peeled and chopped. I searched for a recipe on my iphone while I was in the store and this recipe popped up. I was loose-goosey with the measurement of the curry powder. It turned out deliciously spicy and pleasantly light. My husband and I loved it and I will make it again.

5 Stars!

The creamy and delicious soup was an awesome crowd pleaser and appealed to many people. I loved it so much I made it again! It was fairly easy to make it has complex flavors.

Wow! What a great easy soup. Like Steve, I added some freshly grated nutmeg, awesome. I made some substitutions based on what was available in my kitchen. I did not have coconut milk so I added an extra teaspoon of coconut oil and some Almond-Coconut milk.
I also used water instead of broth. Our first snow storm of the season and what a way to celebrate. Thank you for sharing.

Made almost to the letter, as I always say you should the first time, though I subbed Sriracha for the Chile garlic paste, and added a touch of freshly ground nutmeg. Flavor was spot on in all respects. Perfect recipe!

This is a fabulous soup. I prepared it exactly to the recipe’s specs, and it turned out beautifully. I’m including it on my Thanksgiving Dinner menu, and I am certain my friends and family love it.

I roasted the squash prior to making the soup. I think this makes for a richer, nicer taste and texture.

I recommend some lime juice and lots of salt :)

Then again, I used water instead of veggie broth so maybe I missed out on some extra flavor that way.

Love this soup so much! Doubled the recipe so I could freeze half. Used an onion instead of shallots, 1 can of lite coconut milk & one can of full fat. Used yellow curry powder, which is very mild, so didn’t minimize amount. Everything else exactly as written. Immersion stick works perfect, so no need to clean my Vitamix. Thanks so much for an excellent fall soup!

Soup was great!! We had to use a vegetable broth substitute bcs I overlooked that ingredient when making my grocery list. Used Thai Red Curry Paste and added real bacon bits and pumpkin seeds. Absolutely fabulous! Hubby had seconds!!

Fall is here! I made this last night and it’s wonderful. I like it so much better than the non vegan butternut squash soups I’ve made. I used a can of regular coconut milk instead of the light. Also, I have a Vitamix, so I didn’t feel the need to return is back to the pot to cook. Delicious!

Just made this last night for dinner because I had half of a HUGE butternut squash leftover that needed to be used. I served it with a vegan grilled cheese (made with Chao and a locally-made jalapeno “cheese”) and it was to die for! The soup was so fast to make and it was awesome that I could just use my immersion blender right in the pot. Easy, little cleanup, and warming on a cool night. Will be making again for sure!

I just made this soup with full fat coconut milk-and only 1/2 T of maple syrup…so good and so easy-I will make this again most definitively! I used regular onions since I had then on hand… I may add more curry-but not necessary. I used the garlic chili sauce-since I do like it spicey. Very good-thanks for the recipe.

This was so warming and delicious! I used 1.5 T yellow curry powder and extra spice and it was great. Thank you for such a perfect fall soup recipe !

Just made this it is AMAZING! Used 1TBS regular curry and 1/2 tsp red curry paste. Delish. Thanks for sharing this.

I LOVE this recipe. I have made this several times and it’s definitely my favorite soup for Fall. It’s so creamy, spicy, soooo “currysh”…
Thanks!!!

We have made this recipe several times and it is absolutely delicious – definitely one of our new favorites. Thank you!

I just finished making this soup, and I must say, that this is my new fall addiction!!!
It is warm, satisfying, creamy and spicy ….but seasoned perfectly. What a wonderful way to warm up on a chilly day! I would not change a thing about this recipe.
I’m looking forward to dinner!?

Made this yesterday and it was amazing. Not too spicy and I even added chili sauce. I used different toppings and added chives, apple and a few cashews. Delicious, thank you so much for the amazing recipe.

This is a delicious recipe. I used honey instead of the other two options and it still had a nice sweetness. A wonderful fall treat with beautiful color and rich aromas.

I used a bag of frozen butternut squash which only had three cups of squash in it, so I halved the recipe. I made it according to the recipe and liked it, but it seemed just a bit bland. So I added more curry powder and more chili paste and a touch more maple syrup and simmered it some more. It was getting a little too thick so I added some more coconut milk and – why not? – just a bit more chili paste! So, the end result was good, but too spicy. My fault, not the recipe’s creator. I’m not sure if I will make this again just because, even if I held back on going overboard with the spices, I think I’m looking for a recipe that is not a curried soup. But this was very good even with my over-enthusiasm, and my daughter and I ate all of it!

I was super pleasantly surprised at how delicious this was! It had just the right amount of spicy and sweet. I will definitely make it again!

Damn girl.. This soup is so so good! I started off with just a pinch of the spices but ended up using the exact amounts listed in the ingredients list. I made zero substitutions or modifications. We love spicy foods and this was the perfect amount for soup. We will be adding it to our weekly meals for sure.