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–+ servings

Curried Butternut Squash Soup

Curried Butternut Squash Soup is a silky, flavorful dish that blends roasted butternut squash with warm curry spices and creamy coconut milk. This comforting soup is rich, lightly spiced, and easy to prepare.
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Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Fusion, Indian, Thai
Servings 4 serving

Equipment

  • Large pot For cooking the soup
  • Baking sheet For roasting the squash
  • Blender or Immersion Blender For pureeing the soup

Ingredients
  

  • 1 medium butternut squash halved and seeded
  • 1 tablespoon olive oil for roasting
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons curry powder
  • 4 cups vegetable broth
  • 1 can coconut milk full-fat
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • 1 tablespoon lime juice freshly squeezed
  • ¼ teaspoon cayenne pepper optional, for extra spice
  • 2 tablespoons fresh cilantro chopped, for garnish

Instructions
 

  • Preheat oven to 400°F (200°C). Place butternut squash halves on a baking sheet, drizzle with olive oil, and roast for 40 minutes or until tender.
  • Heat a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in minced garlic, grated ginger, and curry powder, cooking for another minute until fragrant.
  • Scoop the roasted butternut squash from the skin and add it to the pot. Pour in vegetable broth and bring to a gentle simmer.
  • Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
  • Reduce heat and stir in coconut milk. Simmer for 5 minutes, stirring occasionally.
  • Stir in lime juice, salt, black pepper, and cayenne if using. Adjust seasoning to taste.
  • Ladle into bowls and garnish with fresh cilantro. Serve warm with naan or crusty bread.

Notes

  • For extra richness, add a tablespoon of butter before blending.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Pair with a side of toasted nuts or roasted chickpeas for added texture.
Keyword curried butternut squash soup, easy fall soup, spiced squash soup
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