Curried Butternut Squash 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!

I love this recipe. So many butternut squash soups are just sweet and have little flavor, but this one’s got some serious flavor. I made it to the letter, and it didn’t disappoint!

Just made this last night. It was pretty good, but if I’m being completely honest, it was not my favorite butternut squash recipe. I did not find it overly spicy, as a previous comment mentioned. In fact, I found it too sweet. The chili sauce actually helped a lot, and just a smidge more salt. Were I to make it again, I’d cut down on the maple syrup, using maybe only a single tablespoon rather than the 2-3 called for.

I will also add that my 1-year-old son LOVED it. He hates being fed from a spoon, but was ate this soup off the spoon no problem!

Best butternut squash soup I’ve ever made! So easy! Couldn’t wait to bring a squash home from the farmers market! Thanks again, Dana!

This recipe is a keeper! I love it <3 I added a TBL of natural molasses it's divine.

This is the first butternut squash soup that I’ve eaten and loved…sooo comforting, warming and just spicy enough. I personally do not like sweet (or apple) in squash soup so I leave the maple out and think it’s perfect. Yummmmm.

What an incredible recipe!
I truly believe I could eat this everyday for the rest of my life and never grow tired of it.
Thank you!

I made this and loved it! I added cayenne for a spicy kick and used chicken broth. I think next time I will skip the cinnamon and substitute the maple syrup with honey.

Loved this, and I usually don’t like soup! I used it with a little less curry powder and a little more maple syrup. The pumpkin seeds go really well with it!

This soup is a staple in my house! Its solo bomb! I make rice on the side And pair it with the soup, I also stir fry mushrooms and add then in the soup as well, top it off with Cilantro and lime ?

I roasted the squash -cut in half, drizzled with olive oil and maple syrup, added nutmeg, cut the curry to 1 1/2 tsp, used penzey spices, mild curry powder. At the end I added two ears of fresh corn. Wonderful!

Made this tonight with local grown squash. Was by far the easiest and cheapest recipe I found !! The swapped oils for butter in the beginning cause I didn’t have them. Turned out delicious !! The only thing was I think I’d add chilies next time or jalapeños. Otherwise awesome !

This is definitely a good base recipe, but it definitely lacks in flavor. I strongly recommend adding MUCH many spices. I added a generous amount of nutmeg, cumin, chili powder, and other spices and only then was it really nicely seasoned. If more mild flavors are you thing, this recipe is great, but personally I like things with a bit more spice. That being said, with a few personal tweaks, this is a great recipe that I’ll definitely use again!

This is one of my family’s favorite soups. I follow the recipe as written with a few modifications. First, I cut the squash lengthwise, remove seeds, and roast skin-side up until skin is soft to the touch. I let cool then scoop out flesh. Second modification is that I use only one Tbsp of maple syrup – otherwise (for us) it’s way too sweet. The addition of pumpkin seeds adds some great texture. I serve with Tyler Florence’s chorizo empanadas with cilantro crema. My modifications here are: I use soyrizo vs. chorizo; no olives (hubby doesn’t like); add a chopped roasted red pepper; use pie crust instead of making my own. Crema is simply Fage yogurt, lime, a bit of cumin and chopped cilantro. Somehow it all works!

Incredible take on the traditional recipe, I added Cape Malay curry dry mix…and sweet potato … delicious …thank you!

thank you so much for the recipe! i made for 22 people and it was amazing. everyone loved it :) i made it again for just two people and i halved the recipe. i found that it needs more spices and it turned out sooooo gooood

I was sick for a couple days with a cold, better yesterday, back to sick today. I made this soup, and I’m feeling fantastic at the moment! Definitely recommended for coming back from a cold. I added ginger and more garlic, and subbed onions for the shallots. I did probably 1/2 the curry powder so as not to be too spicy. I also found out mid through that I didn’t have any coconut milk that I thought I had. So I made homemade coconut milk instead: blend 1 cup shredded coconut with 2 cups hot water (I used a Vitamix, not sure if a regular blender would do it). Then squeeze through a nut milk bag. I think this is roughly equivalent to full-fat canned coconut milk.

I made this for my daughter who is a vegetarian but eats very little dairy. She is still napping but my youngest daughter and husband, who swears he hates anything with coconut milk, both loved it. I was a bit worried when I tasted it at the start of the simmer, but then realized I’d forgotten to add the maple syrup. The syrup really rounds out the flavor. I used an immersion blender and this soup came out very creamy and looks so pretty in the bowl. I love so many of your recipes. Thank you especially for this one.

This is one of my very favorite recipes! I highly recommend pairing it with the chickpea shawarma sandwich – so, so delicious!

This soup is so good. I’ve made several of your recipes now and I’m never disappointed. Thank you for making healthy food that is also delicious.

Such a delicious recipe! The chili paste adds a nice warmth and heat to the soup!

Possibly the BEST soup ever. Have made it twice and has turned out amazing both times. Didn’t measure any of the ingredients – guessed everything and it turned out fantastic.
TIP: I was too lazy to try and get the rinds off the squash so I cut it into pieces and roasted it first. Skins popped right off and added extra flavour to the soup. Just amazing!

Made this yesterday. All measurements the same. I used V8 juice for the vegetable broth and a 4 oz can tomato sauce. It was lovely. My hubby wanted to add chick peas for some crunch. I may add canalini or northern. We’ll have to see….

I’ve made this several times now and it never fails! Always so delicious and super easy!
Thank youuuuuu

Great recipe-brought it to a potluck and everyone loved it. I love it! I think I’m going to start eating it for breakfast! I think the yellow curry is what made it special…haven’t made butternut squash soup with yellow curry before. Thanks!

I’ve made this soup multiple times and I’m absolutely in love with it! I love the spice kick and flavor blends, its a twist on traditional butternut squash soups. I’ve always loved butternut squash soup, in all its shapes and sizes, but this is my favorite.

This soup was soooooo perfect! I mean, I just wanted to drink it. And the fragrance while it is cooking???? unfreakingbelievable how good the curry and cinnamon smell. I need to make batches of this to freeze while the squash are still good! Everybody loves it, major hit! As far as the curry comments….1.5 tbsp worked great for me. I guess it depends on where you get your curry from!

Excellent recipe; my ‘on the fly’ adjustment was to mix in the top heavy cream from the coconut milk can during the saute phase and then deglaze the pot with a few splashes of apple cider. After letting that mixture cook (covered) for several minutes, I followed rest of the recipe and was delighted with the result. The cider and coconut blend was aromatic and really brought out the curry/squash flavors (I used a mix of regular curry powder and some hot ginger curry powder).
Will make again to test these unplanned variations!

Also in addition to the roasted pepittas I added Falafel (roasted crunchy chick peas)

Wow. All I can say is Wow. I wanted a savory soup and that’s what I got I left out the cinnamon and maple syrup and did not have chili garlic paste However, I added Cardamom and coriander and used Cayanne pepper I also used a few more cloves of garlic and a tad bit more curry it was sooooooo good everyone loves it

Made this tonight with the only change being full fat coconut milk rather than light! Creamy, a bit of heat, and perfect for a sub zero night! Served it with the loaded kale salad.

This was an amazing taste sensation. I used left over roasted butternut squash which was naturally sweet, so deleted the maple syrup. Will definitely make again for family and company.

Perfect soup that I made several times already! It’s so creamy and comforting, and very warming too thanks to the spices. Yet another delicious and easy recipe from Minimalist Baker! Thank you so much for making my life simpler.

I love this soup! I’ve made it twice now – once for my husband and a friend, and once for my office Thanksgiving potluck. It has been a hit each time! It’s very flavorful, rich, creamy and delicious. The only thing that makes it spicy is the chili garlic paste – go easy on that, depending on how spicy you and your guests like your food. Can’t wait to make it again!

Really tasty. Other butternut squash recipes tasted to me like pumpkin pie. This was a new spin on it for me. I liked it a lot.

I made this last night and it was delicious! Next time, I will double the recipe. I didn’t have shallots, so I used some chopped onions. I didn’t have lite coconut milk, so I used regular. I did not change the spices at all. I did roast the butternut squash first. It was great and I’m looking forward to trying out more of your recipes.

I made this recipe this afternoon, exactly the way it was written, and it was absolutely perfect – easy, quick, and tasty as all get-out. Thank you for the permanent addition to my repertoire!

Loved this soup; flavors just jump out at you but very balanced!
I tweaked it a bit but still followed the recipe pretty closely. I used leftover squash and yams from Thanksgiving and added the spices to the onions and garlic (didn’t have shallots) and coconut so the their flavors would bloom first. The person who commented 1 1/2 tablespoonfuls of curry powder was too spicy used the wrong kind!! I used the sweet yellow curry powder from Penzeys and it was perfect! Added the juice of 1 small fresh lime as well that gave it a nice hit of acid and helped balance it out. Also added freshly ground pepper and seasoned salt, to taste and 1 tablespoon butter to finish with. Garnished with creme fraiche, fresh minced cilantro, and a drizzle melted butter mixed with a little curry powder and smoked paprika. My husband absolutely loved it!! Great cool weather Soup!!

I’m really picky about butternut squash soup, because the last time anyone in my family made it, it ended up bland and not very good at all. This soup, however, is AMAZING.

I did two things differently than specified in the recipe: first, I roasted the squash at 400 degrees Fahrenheit for around 30 minutes (basically the instructions from the Butternut Pecan Sweet Potato Mash) so it was already fork-tender before I added it to the soup pan. Second, I didn’t blend the soup, because my blender is garbage and I didn’t want to get the food processor out and I don’t have an immersion blender. Because the squash was already tender, it resulted in a chunky potato-soup consistency with the good good flavor of this curried butternut squash.

OH! I also didn’t have garlic chili PASTE, but I used garlic chili SAUCE that I found in the Asian food section of the grocery store, and it worked just fine.

I just made this for the first time and oh my gosh it is wonderful! I followed the directions to the letter. I had the full-fat coconut milk but not the chili paste or pumpkin seeds. A drizzle of that on top was perfect. It was so rich and flavorful. I am new to veganism – i’ve tried lots of recipes over the last couple months. This is the best by far! Thank you for sharing your expertise! I’m hooked. I just noticed you have a cookbook. I’ll be ordering that.

My sister and I made this for Thanksgiving and it was spectacular. We weren’t precise with the measurements; a full, large butternut went in and we and left out the garlic and sugar, instead adding in cumin and two roasted poblano peppers with the seeds, which added a nice kick. Thanks for the awesome recipe!

Just made this for TG, it was fantastic!

My first time making soup from scratch. It came out great! It took me longer than 5 minutes to prep, but that’s because I have never cut a butternut squash before. I will definitely make it again!

Hello! Just made this tonight after I adapted it to the pressure cooker and it turned out delicious. Thanks for the recipe!

Awesome soup! Thank you for sharing the recipe. My whole family raved about it!

I like most of the recipes on here. But I don’t understand why this soup needed maple syrup and cinnamon. But it’s a taste preference. I would omit the sweetness of both those items and also the coconut. I like flavors but not sweet mixed with curry powder. Indian flavors are best when paired properly. I used ghee for oil and curry powder with chili powder. I also added curry leaves. Need to sauté the curry powder a bit. And I added lemon. Well that’s my bit on this recipe. The squash has a naturally sweet flavor to it. Oh and I roasted it before I added it to the garlic and shallots. Happy cooking.

I just finished making this soup and it is so good!!! I have made butternut squash soups before, but not using curry and I have to say that the curry gives the soup such a great earthy flavor. However, I used half the amount of curry called for in the recipe. I would suggest to start off with half and add more later after tasting. This is definitely now my go-to butternut squash soup recipe!! YUM!

I added 1/8 tsp red pepper flakes. Yum!

Hi, I was seriously doubting butternut squash soup without real cream but this was SO delicious, thank you minimalist baker! I subbed onion and garlic for shallot and it was still super yummy.

My most successful soup since I started making them a month ago. Wow so easy and good! Thank you for putting this recipe on line.

Just made and it is FABulous! Thank you for the great recipe, it will be on repeat throughout the autumn and winter. : )

Delicious! I made this to take to friends that just welcomed a baby and then had the other half for ourselves. Went easy on the spiciness for my breastfeeding friend (used a tsp of curry and a little pinch more of cinnamon) I didn’t have a large enough Butternut so I used a Kabocha Squash too. (tip, remove that weird sticky film you sometimes get from squash chopping by placing packing tape on the area and pulling off!)
I was in a hurry so I didn’t use the vitamix, went with the immersion blender instead and it came out so smooth, yes!
Adding this one to the fall lineup for sure!

Family loved the soup. We added onions because we like them and we did not have shallots. We don’t care if stuff is smooth and like chunky. 2 butternut squash was about 1.5 recipes worth. Thanks for a great idea.

I used one tablespoon curry powder and added an apple, peeled and cut into chunks. Soup was delicious?

I loved it! I just made this and had a bowl before putting the rest away, and have to say that this recipe is a keeper. I made it as written and it was delicious! Great recipe and a breeze to make. Thank you for posting it. :-)

yum this soup was amazeballs !!!! I used the full amount of (balinese curry ) and hot sauce and fresh parsley my daughter who absolutely does not like curry loved it !!! oh and also used half acorn and half butternut squash yum yum yum !!!!

Making this for the second time tonight (this time a double batch) and I really wouldn’t change a thing – As a vegan looking for tasty warm options going in to the winter, this is such an easy recipe to fall back on. Thanks for sharing! :)

Great soup! Made tonight, used 2T curry. We weren’t expecting it to be as good as it was, carnivore approved.