If you’re looking for a cozy, flavorful soup that’s perfect for warming up on any day, you just have to try this Curried Butternut Squash Soup Recipe. I absolutely love how the warm spices blend with the natural sweetness of the squash, creating something creamy and comforting without any fuss. You’ll find that it’s crazy easy to make, but the depth of flavor feels anything but simple. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Quick to Make: In about 30 minutes, you’ve got a nourishing soup on the table.
- Balanced Flavors: The curry and cinnamon bring warmth without overpowering the natural squash sweetness.
- Family Favorite: My whole family goes crazy for this one, and I bet yours will too.
Ingredients You’ll Need
The beauty of this Curried Butternut Squash Soup Recipe is in how the ingredients work together — subtle sweetness, warm spices, and creamy coconut milk all blending perfectly. When shopping, look for a firm, heavy butternut squash with a matte skin for the best flavor and freshness.
- Coconut or avocado oil: These oils have a mild flavor and a high smoke point, perfect for sautéing shallots and garlic without overpowering the soup.
- Shallots: I prefer them over onions here for their slightly sweet, delicate taste that adds great depth.
- Garlic: Fresh cloves bring an aromatic warmth—always better than jarred for this soup.
- Butternut squash: This is the star—peeled and chopped fresh gives the best texture and sweetest flavor, but frozen can work in a pinch.
- Sea salt & black pepper: Simple seasonings that balance flavors and bring everything together.
- Curry powder: Go for a blend you like, as this shapes the soup’s flavor; I love a medium heat level for the best results.
- Ground cinnamon: Just a pinch adds an unexpected cozy note that complements the curry beautifully.
- Light coconut milk: Provides creaminess without being too heavy—full-fat works too if you like it richer.
- Vegetable broth: Use a good-quality broth for the most flavorful base; homemade or store-bought both work fine.
- Maple syrup or coconut sugar: Adds a touch of natural sweetness that balances the spices perfectly.
- Chili garlic paste (optional): I add this when I want a slight kick—feel free to skip if you prefer mild.
Variations
One of the things I love about this Curried Butternut Squash Soup Recipe is how easy it is to make it your own. Whether you want more heat, creaminess, or a twist on the spices, there’s definitely room to play.
- Spicy Boost: I once added extra chili garlic paste and even a splash of hot sauce for a fiery version my partner really enjoyed.
- Different Milks: Try almond or cashew milk if you want to reduce coconut flavor or lighten the soup.
- Protein Addition: Stir in some cooked lentils or chickpeas for a heartier meal that still feels cozy.
- Herb Twist: Garnish with fresh cilantro or parsley for a fresh herbal note that brightens the bowl.
How to Make Curried Butternut Squash Soup Recipe
Step 1: Sauté Shallots and Garlic to Start
Grab a large pot and heat your oil over medium heat. When it’s shimmering, toss in the diced shallots and minced garlic. Stir frequently for about 2 minutes until softened and fragrant. This step is key because you want those flavors to build a savory base without burning—keep your heat moderate and your attention here.
Step 2: Add the Butternut Squash and Spices
Next, add your peeled and chopped butternut squash right into the pot. Sprinkle in a pinch of sea salt and black pepper, then your curry powder and a bit of ground cinnamon. Stir everything well to coat the squash evenly. Cover the pot and let it cook for about 4 minutes. Giving it this head start really helps the spices bloom and the squash soften just a touch before adding liquids.
Step 3: Add the Liquids and Simmer
Pour in the light coconut milk and vegetable broth. Stir in your maple syrup (or coconut sugar) and the chili garlic paste if you’re using it. Bring everything to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, until the butternut squash is tender when pierced with a fork.
Step 4: Purée Until Smooth and Creamy
This is where the magic really happens. Use an immersion blender right in the pot to puree everything until silky smooth. No immersion blender? No worries — carefully transfer the soup in batches to a blender and puree on high. Just be sure to return it to the pot afterward. Taste your soup and adjust seasonings by adding more curry, salt, or sweetener if you want. I like to let it warm through a bit more after adjusting.
Pro Tips for Making Curried Butternut Squash Soup Recipe
- Don’t Skip Browning the Shallots: This step develops the soup’s depth, so take your time to soften and lightly brown rather than rushing it.
- Customize Your Spice Level: Start with less curry powder and chili paste—add more after pureeing if you want a stronger punch.
- Creaminess Control: Use light coconut milk for a lighter soup, or full-fat coconut milk if you want it richer and silkier.
- Avoid Watery Soup: If your squash isn’t very sweet or flavorful, simmer uncovered for a few minutes to concentrate flavors before pureeing.
How to Serve Curried Butternut Squash Soup Recipe
Garnishes
For me, the toppings really elevate this soup. I love sprinkling toasted pumpkin seeds on top—they add a wonderful crunch and nutty flavor. A drizzle of full-fat coconut milk swirled in just before serving makes it feel extra indulgent. If you want some heat, a tiny dollop of chili garlic paste adds just the right zing without overwhelming the balance.
Side Dishes
I often serve this with a crusty baguette or warm naan on the side to scoop up every last drop. A fresh green salad with lemon vinaigrette adds a bright counterpoint to the rich soup. For a heartier meal, I’ll put together some simple roasted chickpeas or a grain bowl alongside.
Creative Ways to Present
On special occasions, I’ve served this soup in small, elegant bowls topped with a swirl of coconut cream and a sprinkle of finely chopped fresh cilantro or mint. Adding a few edible flower petals really wowed our dinner guests. You can also ladle the soup into hollowed-out mini pumpkins for a festive presentation.
Make Ahead and Storage
Storing Leftovers
I like to store leftover Curried Butternut Squash Soup in airtight containers in the fridge. It keeps beautifully for about 3 to 4 days. When I reheat it, I warm it gently on the stovetop to preserve the flavors and creamy texture.
Freezing
This soup freezes wonderfully if you want to make it ahead or keep some for busy nights. I freeze it in portioned containers, leaving a bit of room at the top for expansion. It’s best consumed within a month for optimal flavor and texture.
Reheating
When reheating, I recommend thawing overnight in the fridge and then warming slowly on the stove over low heat. Give it a good stir, and if it feels too thick, add a splash of broth or water to loosen it up. Avoid microwaving straight from frozen if possible to keep the texture silky.
FAQs
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Can I use frozen butternut squash instead of fresh for this Curried Butternut Squash Soup Recipe?
Absolutely! Frozen cubed butternut squash can be a convenient shortcut. Just skip the initial cooking step where you soften the fresh squash a bit, and add the frozen squash directly with the broth and coconut milk. Keep in mind it might be a bit wetter, so adjust the simmer time to allow some liquid to reduce for better flavor concentration.
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Is this Curried Butternut Squash Soup Recipe vegan and gluten-free?
Yes, this recipe is entirely vegan and gluten-free as long as you choose a vegetable broth that’s gluten-free. It’s naturally dairy-free thanks to coconut milk, making it friendly for most dietary needs.
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Can I make this soup spicier?
Definitely! Adding more chili garlic paste or a pinch of cayenne pepper will turn up the heat. I recommend starting with small increments so you can control the spice level without overpowering the other flavors.
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How thick should the soup be?
The soup should be creamy and smooth, thick enough to coat a spoon but still easily spoonable. If it’s too thick, just add a bit more broth or coconut milk when reheating to loosen it up.
Final Thoughts
This Curried Butternut Squash Soup Recipe is one of those rare dishes that feels like a hug in a bowl. I’ve made it countless times, and each time it brings that warm, satisfying feeling that’s just so good for the soul. Whether you’re new to cooking with butternut squash or looking for a simple but impressive meal, give this one a try—you won’t regret it. I’m excited for you to taste it and maybe even make it a regular in your kitchen like I have!
Print
Curried Butternut Squash Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Description
This Curried Butternut Squash Soup is a rich and creamy dish featuring tender butternut squash simmered with aromatic curry powder, coconut milk, and warm spices. Perfectly balanced with a touch of sweetness and optional heat, this comforting soup is easy to make on the stovetop and can be garnished with pumpkin seeds or additional coconut milk for extra flavor and texture.
Ingredients
Soup
- 1 Tbsp coconut or avocado oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced (~1 Tbsp or 6 g)
- 6 cups peeled & chopped butternut squash (from 1 small butternut squash)
- 1 pinch sea salt
- 1 pinch black pepper
- 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 substitute coconut sugar)
- 1-2 tsp chili garlic paste (optional)
For Serving (Optional)
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
Instructions
- Heat the pot: Place a large pot over medium heat and allow it to warm up before starting your sauté.
- Sauté aromatics: Add the coconut or avocado oil, diced shallots, and minced garlic to the hot pot. Sauté for about 2 minutes, stirring frequently until fragrant and softened.
- Add butternut squash and spices: Stir in the peeled and chopped butternut squash. Season with sea salt, black pepper, curry powder, and ground cinnamon. Mix well to coat the squash evenly. Cover the pot and cook for 4 minutes, stirring occasionally to prevent sticking.
- Add liquids and sweetener: Pour in the light coconut milk and vegetable broth. Stir in maple syrup (or coconut sugar) and chili garlic paste if using, to add a hint of sweetness and optional heat.
- Simmer the soup: Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes or until the butternut squash becomes fork tender.
- Puree the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree on high. Return the blended soup to the pot if using a blender.
- Adjust seasoning and finish: Taste the soup and adjust the seasonings as needed, adding more curry powder, salt, or sweetener to your preference. Warm the soup for a few more minutes over medium heat.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of full-fat coconut milk, or additional chili garlic paste if desired. Serve hot. Store any leftovers covered in the refrigerator for 3-4 days or freeze up to 1 month.
Notes
- For a spicier soup, increase the amount of chili garlic paste or add a pinch of cayenne pepper.
- Use light coconut milk for a lighter texture or full-fat coconut milk if you prefer a richer soup.
- Maple syrup enhances the natural sweetness of the squash but can be replaced with coconut sugar or honey if preferred.
- To save time, you can prepare the chopped butternut squash in advance and store it in the fridge for up to 2 days.
- This soup is naturally vegan and gluten-free.
- For a smoother texture, strain the soup after blending.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 230
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
