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Curried Butternut Squash Soup:

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Published: Mar 31, 2023 · Modified: Sep 18, 2025 by Sara · This post may contain affiliate links

This Curried Butternut Squash Soup is such a delicious rich and creamy soup, that it’s hard to believe it’s Healthy, Low in Calories, Vegan, Dairy Free, and Gluten free! Plus it’s super simple to make!

Why you’ll love this soup

• Simple to make – It’s so simple to make! Just bake, blend, and heat.
• Texture – It’s so rich and creamy, it’s the perfect soup for anytime of the year.
• Flavorful – All of the seasonings blend beautifully together.
• Healthy – It’s loaded with Vitamin A and C, perfect for warding off any colds that seem to creep up this time of year.

Ingredients for this Butternut Squash Soup Recipe

• 1 2 lb Butternut Squash
• ½ cup chopped Sweet Onions
• 4 cloves minced Garlic
• 1 Thumb Grated Ginger
• 1 Tablespoon Curry powder
• 2 teaspoon dried Thyme
• Dash of Red Pepper flakes
• 2 teaspoon ground Nutmeg
• 1 teaspoon Sea Salt
• 1 teaspoon Pepper
• 2 teaspoon ground Turmeric
• 1 14oz can light Coconut Milk
• ¼ cup Coconut Oil

Can other Squash be used?

Butternut Squash is preferred for this recipe because of its mild flavor and texture. Feel free to use other squash such as Acorn, Kobocha, or Delicata. Just note that the flavors and texture will be different.

How to cut Butternut Squash

1. Start with a sharp knife and sturdy cutting board. Place a damp paper towel and place it under the cutting board. This will keep it from sliding around.
2. Cut the ends off. Now cut the squash in half where the small cylinder shape meets the bigger bulb shape towards the bottom.
3. Use a good vegetable peeler to peel the skin off.
4. Cut the larger bulb shape in half lengthwise and scoop out the seeds.
5. Cut the squash into small cubes and it’s ready to go for this recipe.

How to make Curried Butternut Squash Soup

1. Preheat oven to 425 degrees Fahrenheit.
2. Add cubed squash, onion, and garlic.
3. Sprinkle all seasonings evenly over squash.
4. Drizzle coconut oil over squash.
5. Bake 35 minutes until squash is soft.
6. Let it cool for 5 minutes.
7. Carefully add baked squash mix to blender.
8. Add coconut milk and blend until smooth.
9. Pour the pureed squash to medium saucepan and heat over medium heat 3-5 minutes until warm.
10. You can spice this up as much as you like by adding more curry powder or red pepper flakes.

FAQs

Why is my soup too thick?

You may have used a bigger squash. This soup is meant to be on the thicker side. If you want to thin it out, you could add some vegetable broth, coconut milk or water.

How long do leftovers last?

Once soup has cooled store in an airtight container in the fridge for up to 4 days.

How do I reheat this soup?

Place in a microwave safe bowl and heat 1-2 minutes stirring often. Or heat on the stovetop over medium heat stirring often until hot.

Can I freeze this soup?

Yes! Place it in a freezer safe container or bag and freeze for up to 3 months.

What can I serve this with?

This soup is a meal on its own, but you could pair it with some naan bread, crackers or a yummy sandwich.

More Squash Recipes

• How to Roast Acorn Squash
• Butternut Squash Chicken Chili
• Kale Quinoa Salad with Roasted Squash
• Coconut Squash Soup with Turmeric and Ginger
• Butternut Squash and Sage Risotto
• Spaghetti Squash Pizza Boats
• Garlic Parmesan Spaghetti Squash
• Roasted Acorn Squash and Apple Soup
• Butternut Squash and Spinach Frittata
• Italian Spaghetti Squash Boats

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

Cheers!

Curried Butternut Squash Soup

Sara

This Curried Butternut Squash Soup is such a delicious rich and creamy soup, that it’s hard to believe it’s Healthy, Low in Calories, Vegan, Dairy Free, and Gluten free! Plus it’s super simple to make!

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 503 kcal

Ingredients  

• 1 2 lb Butternut Squash
• ½ cup chopped Sweet Onions
• 4 cloves minced Garlic
• 1 Thumb Grated Ginger
• 1 Tablespoon Curry powder
• 2 teaspoon dried Thyme
• Dash of Red Pepper flakes
• 2 teaspoon ground Nutmeg
• 1 teaspoon Sea Salt
• 1 teaspoon Pepper
• 2 teaspoon ground Turmeric
• 1 14 oz can light Coconut Milk
• ¼ cup Coconut Oil

Instructions 

• Preheat oven to 425 degrees Fahrenheit

• Wash and cut the skin off of the squash

• Cut squash in half and scoop out the seeds

• Chop squash into 1 inch pieces

• Place parchment paper over baking pan

• Add squash, onion, and garlic

• Sprinkle all seasonings evenly over squash

• Drizzle coconut oil over squash

• Bake 35 minutes until squash is soft

• Let cool for 5 minutes

• Add baked squash mix to blender

• Add coconut milk and blend until smooth

• Add pureed squash to medium saucepan

• Heat over medium heat 3-5 minutes until warm

• You can spice this up as much as you like by adding more curry powder or red pepper flakes.

• Enjoy!

Notes

This soup is meant to be on the thicker side. If you want to thin it out more add more coconut milk, vegetable broth or water.

Nutrition

Calories: 503kcalCarbohydrates: 48gProtein: 6gFat: 37gSaturated Fat: 32gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1194mgPotassium: 1531mgFiber: 8gSugar: 9gVitamin A: 36198IUVitamin C: 75mgCalcium: 213mgIron: 8mg

Keyword butternut squash soup, Curried Butternut Squash Soup, curry coup, gluten free soup, squash soup, vegetarian soup

Jeannie notes.. Above is curated for evaluation and recommendation from tastefulventure.com

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Curried Butternut Squash Soup

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