Curried Butternut Squash Soup

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Bowls of our flavorful and creamy vegan Curried Butternut Squash Soup

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?

Cooking cubes of butternut squash as part of our post on How to Make Butternut Squash soup

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)

Adding coconut milk to our Curried Butternut Squash Soup for a creamy vegan soup recipe

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.

Blender filled with our delicious vegan gluten-free Curried Butternut Squash Soup recipe

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.

Bowls of our delicious Curried Butternut Squash Soup recipe perfect for fall

More Butternut Squash Recipes

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!

Close up shot of bowls of Curried Butternut Squash Soup with coconut milk and pumpkin seeds

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.
Author Minimalist Baker
Print
Bowls of Curried Butternut Squash Soup topped with pepitas and a coconut milk drizzle
4.91 from 511 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Side, Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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

*Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.
*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 287 Carbohydrates: 48.8 g Protein: 5.1 g Fat: 11 g Saturated Fat: 8 g Polyunsaturated Fat: 0.35 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 287 mg Potassium: 1123 mg Fiber: 12.4 g Sugar: 15.1 g Vitamin A: 35550 IU Vitamin C: 72.6 mg Calcium: 180 mg Iron: 3.8 mg

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  1. Frank says

    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!

  2. Zbig Banach says

    This is an excellent recipe. I made it exactly as written, but without the optional chili garlic paste. My wife is sensitive to hot spices and I used Penzeys Sweet Curry Powder. It had a wonderful taste and was not hot. I am new to making curry’s so thought this was a safe approach, but next time I’ll make my own curry powder per your recipe and adjust the cayenne to taste.

    I am curious if mine turned out to thin. When I sprinkled the toasted pumpkin seeds on top they sank to the bottom. I used a light coconut milk as the recipe indicates. How did you get yours thick enough to float the seeds? Should I be looking for a light coconut milk with a certain amount of fat/thickness?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, it sounds like there may have been too much liquid! We would say increase the amount of squash or decrease the vegetable broth next time.

  3. Marcy says

    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.

  4. Shawn says

    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.

  5. Thomas says

    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.

  6. Amy says

    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:)

  7. Bonnie says

    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.

  8. Laura says

    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.

  9. Susan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, a good quality knife and lots of practice go a long way :) You can also buy pre-cut squash to speed up the process. Hope that helps!

  10. Susan says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  11. Beatriz Rowe says

    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!

  12. Jess says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jess. We are so glad everyone enjoys 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

  13. Trish says

    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!

  14. Lady A says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, for a creamier soup you could use full-fat coconut milk! Also, is it possible that your squash wasn’t ripe or there was too much liquid to squash? Those would be our top recommendations!

  15. Raiza Arnone says

    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.

  16. Latifah Randolph says

    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 ??‍♀️

    • Belinda says

      Great recipe. Easy fast tasty. I didn’t find it too spicy from regular curry powder although you may want to avoid using curry powders that are labeled ‘hot’. Heat comes from the addition of the chili paste. I didn’t have any so I used Siracha. Also used honey instead of maple syrup. Will make again.

  17. Laura says

    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!

  18. Kathryn Ball says

    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.

  19. Emme says

    I would like to substitute fat free half and half for the coconut milk (husband likes curry, but not coconut). Will that work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emme, we aren’t familiar with fat-free half and half! If using a fat-free product, we would expect this soup to not be as creamy.

  20. Emily Jones says

    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!

  21. Katie Bailey says

    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!

  22. Amanda Davidek says

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

  23. wheeze says

    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!

  24. Erin says

    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!

  25. giggi says

    A co worker made this and shared a spoonful with me. I have not eaten butternut squash before. This was so tasty, I am going out on a rainy and cold day to purchase the ingredients to make. She used fresh I will try frozen. I expect to have a bowl with some buttery toasty bread. Can’t wait Thanks for Sharing and keep up the good work.

    • Latifah R. says

      Omg same thing my coworker let me taste a spoonful. The next two days was very cold and rainy so you guessed it I made as well. Just wished I doubled the Ingredients. Not sure about sharing lol too good.

  26. Clare says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Glad to hear that, Clare! If you could leave a star rating next time, that would help us a lot :D

  27. Jasmine says

    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!

  28. Liz says

    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!

  29. Jill says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill, Sorry to hear this wasn’t quite what you were hoping for! You can certainly omit the sweetener or sweeten to taste next time :)

  30. Naomi says

    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!

  31. Teresa says

    I have looked through all of the questions and don’t see this one, so forgive me if it is a repeat. Can you substitute chicken broth for the vegetable broth? Thank you so much, looking forward to trying this!

  32. Barbara says

    Made this tonight to use up leftover butternut squash. My usual recipe has cream but hubby is now dairy-free so this version with coconut milk (unsweetened, full fat is what I had in the cupboard) was amazingly delicious! Just the right balance of sweet and spicy, and quick to the table top. Paired with a green salad and topped with slivered almonds. I’ll definitely make it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Barbara. 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

  33. Lisa says

    This looks fab!! I know it would be better with fresh, but for now I have some TJ’s canned butternut squash purée…how many cans do you think I would need?

  34. Nicole says

    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.

  35. Mathew Mikolas says

    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!

    • Pam says

      This soup is amazing.It has such depth of flavor l couldn’t stop eating it.I bought ready peeled and cut butternut from the grocery store which makes the soup so easy and quick to make.l didn’t use coconut milk.l added a bit of half and half to the soup once l served it but l tried my second bowl without it and it was just as delicious.l will definitely make it again!!Best butternut soup!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Pam. 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

  36. Lulu says

    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.

  37. Tricia Sexton says

    I love this recipe. Very easy and its so delicious! My parents think so too :). Just one question-how much is one serving?

  38. Jenna says

    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!

  39. VeganMuncher says

    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 ?

  40. Sally says

    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!

  41. Rylea says

    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 !

  42. kylie says

    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!

  43. Keren Glazier says

    This recipe was soooo good! I only used a small can of coconut milk and just added a little more broth. The flavour was still really powerful and super delicious. This is my new favourite soup recipe!

  44. Kathy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks for sharing your recipe changes with us, Kathy! We are glad to hear you enjoyed it!

  45. Vivienne Abrahams says

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

  46. Vanessa Gomez says

    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

  47. Eva says

    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.

    • Eva says

      I meant to add that I also skipped the sweetener. I don’t miss it. I bet it would be good with an apple in it though.

  48. Lisa says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  49. Bethany says

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

  50. Danica says

    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.

  51. Jessica says

    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!

  52. Margaret Toma says

    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….

  53. Lisa says

    Hi! Am midway through making this. It would have been helpful to know whether the squash should be chopped into large/small chunks or left whole – totally not clear! Also – garlic chilli paste? Recipe? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, Thank you for the feedback! We’ll make the instructions clearer here. Hope you enjoyed the soup!

  54. Cindy Schaefer says

    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!

  55. Haley Dawn says

    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.

  56. Dr. B says

    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!

  57. Martha says

    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!

  58. Sandy says

    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

  59. janine says

    Hi, I have probably made this recipe 7/8 times. I add sweet potato and use onion instead of shallots as i dont usually have them on hand. I don’t add sweetener and I add nutmeg and use Harissa Hot Chili Pepper Paste and garlic Chili Sauce as I did not have Chili paste. It’s amazing every time! This is my go to soup when i’m eating clean (Whole30) and its AMAZING xo

  60. Corey says

    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.

  61. Chris says

    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.

  62. Guillemette says

    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.

  63. Jenna says

    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!

  64. Penney says

    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.

  65. Lorna says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lorna. 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

  66. Jodi says

    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!

  67. Melanie Miller Lebens says

    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!!

  68. beka says

    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.

  69. Becky says

    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.

  70. Maxine says

    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!

  71. Tracy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tracy. 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

  72. Valerie says

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

  73. Jan says

    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.

  74. Jessica says

    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!

  75. Selin says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Selin. 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

  76. Christine says

    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.

  77. Lynda says

    I made this soup on Friday , kept it in a cool place , I have some left will it be ok to eat or should o throw it away , I just used butternut squash onions and curry powder and used s veg cube s

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynda! Yes! You can either freeze leftovers or refrigerate and eat the leftovers throughout the week! I even find that leftover soup tastes better after it has been in the fridge for a couple of days.

  78. Ruthie says

    I made this, it is so good. But I don’t know what the actual serving size is. And how to figure calories. I ended up with a lot. No way I could. Eat a 1/4 recipe at one time.

  79. Parker says

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

  80. Sierra says

    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!

  81. Sharon says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sharon. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  82. Diane Moreno Zerby says

    How do you peel a squash??
    I’m assuming that you peeled it anyway.
    I’ve only ever roasted squash and it looks like it’s uncooked and you have it cut into chunks.

  83. Jeff Reichenberger says

    This soup looks and sounds great. I have an amazing carrot crop this year…could I substitute roasted carrots for the squash??

  84. Roberta says

    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. :-)

  85. Tanya Walde says

    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 !!!!

  86. Chelsea says

    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! :)

  87. Rebecca says

    Can you add a note with the toppings on how to present them as they are in the picture? Do you mix the chili paste with the full fat coconut milk and put that in a squirt container to swirl on the soup? Please tell!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, we poured the coconut milk from a small pitcher, sprinkled on some smoked paprika, and then topped with the pumpkin seeds.