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.
Kristin says
This is my go-to soup for people who need a meal. I don’t change a single thing. It’s absolutely amazing!! It covers all of the allergies, is vegan, and is unbelievably scrumptious. I pair it with some homemade sweet potato wedges. I use similar spices on those and dip them in the soup. I can only tell you how good it is by saying that I am drooling typing this.
Thank you for this recipe that I’ve already probably made 50 times. ♥️
Oh my goodness, Kristin! This makes us so happy! You are the sweetest :) Thank you for the wonderful review! xo
Sonya says
Hi I want to make this for thanksgiving and wondering if it would work in the crock pot and what modifications you would make to do that.
Thank you
Hi Sonya, flavor is usually best on the stovetop, but we do think it would work in a crock pot. For improved flavor, we’d still recommend sautéing through step 3 before transferring to the slow cooker, adding the remaining ingredients, and cooking on high for ~3-4 hours or on low for ~6-8 hours. Hope that helps!
Evelyn Bennett says
Fantastic soup! It had a mild spicy kick, my husband and children loved it. I didn’t have pumpkin seeds, I toasted some sesame seeds instead and it added another delicious flavor layer.
Sesame seeds sound lovely! We’re so glad you and your family enjoyed the soup, Evelyn. Thank you for sharing! xo
Stephanie says
This is such a beautiful and simple recipe that just tastes like “fall”! I have made it several times. I like adding pear to the recipe for sweetness and decrease the amount of maple syrup. I made this last night and threw in a leek as well as I had one in the fridge, which worked well.
Yum, great idea to add pear for sweetness! Thanks so much for sharing, Stephanie! xo
Corinne says
This is an amazing and delicious recipe! Made it for my son and his wife (they just had a baby) and they loved it too. I didn’t use the hot chili paste, as there’s a 3 year old in the house and I wanted her to be able to eat it as well (she doesn’t like spicy). It came out delicious, is easy to make (was looking for a soup where I didn’t have to roast the butternut first). Great recipe.
Making it again tonight, it’s my go to butternut squash soup!
Amazing! We’re so glad you and your family enjoy this soup, Corinne. Thank you for the lovely review and for sharing your modification to make it kiddo-friendly! xo
Scott says
Love the coconut milk and butternut combo. I modified the recipe to include fresh thai chilis, sauteed onion instead of shallots, a little extra garlic and I doubled the curry powder. The texture was amazing and the flavor was like a sweet, smooth Thai curry sauce.
Thanks so much for sharing, Scott!
Randi Davis says
So….having been to the local farmers market and coming home with a beautiful butternut squash… I came upon this recipe and just made this soup – WOW! I only had full fat coconut milk , yellow onion instead of shallots and chicken stock in the pantry -with all of these substitutes and everything else just the way it is instructed it is still Amazing! And added a touch of Trader Joes Salsa de Cacahuate (a tomato paste of guajillo chile and peanuts) for some heat – Bravo! Love, love, love. Will be making again, again and again.
Thank you for this keeper of a recipe.
Sounds lovely, Randi! Thanks so much for the review and for sharing your modifications!
Judy says
This soup is delicious! I’d rate it 5/5 hands down. The modifications I made were to roast the butternut squash cubes along with approximately 2 cups of roasted carrot pieces.
We’re so glad you enjoyed it, Judy! Thanks so much for the lovely review!
TJ says
This was very good and super easy. I used 1 Tbsp maple syrup and that was plenty. Also used regular coconut milk, not lite, because I had that on hand. Paired with toasted ciabatta bread and it was a delicious meal. Will make again!
Thanks so much for sharing, TJ! So glad you enjoyed.
Deena says
Great recipe delicious soup! Added sriracha for a nice kick!
Lovely! Thank you for sharing, Deena! xo
Margaret says
I intended to make this exactly to the recipe, but discovered I had no coconut milk or curry powder. I substituted heavy cream and made the MB diy curry powder. It was delicious!
Amazing! Thanks so much for sharing, Margaret! xoxo
Sara says
As per usual recipe is delicious!
Yay! We’re so glad you enjoy it, Sara. Thank you for sharing! xoxo
Gabriella says
😍 FanTAStic Recipe!! Easy + Few ingredients + Fast = A Real Keeper!! The 1 TBS of Maple Syrup worked for me so maybe start small. For garnishes, subbed out Greek yogurt for f.f. coconut milk (carbs) + added grated ginger + jalapeno. YuM!! 😜
Yay! We’re so glad you enjoyed this recipe, Gabriella. Thank you for sharing! xo
TJB says
Followed directions, what an amazingly good soup!!! Maple syrup I recommend per taste now that we, husband and I, have made this recipe several times, both with and without it.. Ran out of veggie broth on one occasion and used chicken broth, no notable difference. The garlic Chile paste a must for us, but scaled down to one teaspoon after using two teaspoons the first time we made this soup, (whew, packed a hot punch). Just love this recipe, so easy to make, other than peeling the squash. And smells so good. I have made this once a week since the first time my husband and I made it. Making it tonight again! Definite comfort food and very filling. Love it!!!
Yay! We’re so glad you and your husband both love it. Thank you for the wonderful review! xo
El says
We’ve made this a few times in the past and it was delicious. This time I’m starting with butternut squash that’s already roasted and pureed from another recipe… How many cups of puréed butternut squash should I use…?
Hi El, we’re so glad you enjoy this soup! 1 small squash yields ~2 cups or 480 g purée. Hope that helps!
Glenn says
This is so good Just made this for my wife and we both enjoyed. You definitely need the coconut milk in my belief. I used pumpkin seeds, cilantro and home made GF croutons for topper. Be Well
We’re so glad you and your wife enjoyed it, Glenn. Thank you for sharing!
Amy says
I’ve made this soup several times! It’s delicious. I make double batch and freeze half.
Amazing! We’re so glad you’re enjoying it, Amy! Thanks so much for the lovely review. xo
David Boltianski says
This recipe works best without adding the coconut milk, as it dilutes the soup far too much. Better to add coconut cream as a garnish. Otherwise, a good recipe.
Thanks for sharing, David!
Alesha says
It’s that time of year! This is my absolute favorite butternut squash recipe and I’ve been making it for years now. I like to split my squash in half and roast it instead of chopping it and softening it in the pot. It’s just easier that way for me. I follow everything else to the letter and it is seriously the best!!! Thank you for this recipe 😘
Yay! We’re so glad this is one you keep coming back to. Thank you for the lovely review, Alesha! xoxo
Deb Richard says
Definitely saving this recipe. Best butternut squash soup I’ve ever had!! Thank you.
Yay! We’re so glad you loved this one, Deb. Thank you for sharing! xo
Becca says
Could you use frozen butternut squash for this?
Yes, that should work!
Janie says
Love love love this soup❤️
Yay yay yay! Thank you for the lovely review, Janie! xo