This Curried Butternut Squash Soup is creamy, cozy, and full of warm curry flavor. Roasted butternut squash blends perfectly with coconut milk and spices for a silky, comforting bowl of soup.

When the weather turns crisp and you’re craving something cozy, this Curried Butternut Squash Soup hits the spot. It’s creamy, flavorful, with just a hint of spice. It is the perfect balance of sweet roasted squash and fragrant red curry.

 

This easy soup recipe comes together with simple ingredients and delivers restaurant-worthy flavor. The butternut squash gets roasted for extra depth, then blended with coconut milk and curry paste for a creamy, comforting finish. It’s naturally dairy-free, and so velvety smooth.

Ingredients Needed

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• Butternut Squash – you wan to peel and dice the squash, if you can buy pre-diced squash in you produce section, you can definitely use that and make it even easier.
• Oil
• Salt & Pepper
• Onion
• Garlic
• Chicken Broth – you can use vegetable broth to make this vegetarian and vegan friendly
• Red Curry Paste
• Lime Juice
• Coconut Milk

How to make Butternut Squash Soup

1. Roast. Peel and dice the squash into pieces about the same size. The smaller they are, the quicker it will cook. Toss with a little bit of oil and season with salt & pepper. Place in a hot oven for 30-35 minutes until tender and browned.
2. Sauté. Meanwhile, add oil to a stock pot and sauté the onions for 6-7 minutes, until they are nice and soft. Stir in the garlic and cook for 1-2 minutes until you can really start to smell it.
3. Blend. Add the roasted squash and pour in the broth. Use a stick blender (or transfer to a traditional blender) and process until the soup is super smooth.
4. Season. Mix in the curry paste, coconut milk, and lime juice. Bring to a simmer and cook for 5-10 minutes.   
5. Serve. Once the soup is hot and bubbly, taste and adjust the salt and pepper to taste. Serve topped with cilantro, a lime wedge, pumpkin seeds or even crushed pita chips.

Recipe Tips & Suggestions

• Vegetarian. You can easily make this soup vegan or vegetarian by using vegetable broth instead of chicken broth  Coconut milk is vegan friendly, so it is great to make this thick and creamy vegan butternut squash soup. 
• Topping. I like to have texture when eating soup, so I always top with different things. With this soup I like pumpkin seeds or crushed pita chips. Cilantro is a great herb for some freshness as well a squeeze of fresh lime.
• Squash. Most grocery stores sell pre-diced butternut squash, which can be a real time saver with a recipe like this. The smaller the pieces are cut, the quicker it roasts. But it can be hard to dice up an uncooked squash that small. So take the help when you can!
• Spicy. This soup just has a hint of the curry in the background. If you want more, definitely taste and add more to your liking. But you don’t have to worry about it being spicy as written.

Storage

Let the soup cool and store in an airtight container in the fridge for up to 5 days. You can reheat on the stovetop or in the microwave until it is warmed through.

Freezing

This curried butternut squash soup is great to freeze.  Let it cool completely and then place in an air tight container.  I like to freeze in individual containers so it makes for an easy lunch during the week. 

More Great Soup Recipes

• Olive Garden Minestrone Soup
• Chicken Gnocchi Soup
• Cabbage Roll Soup
• Easy Wonton Soup
• Crockpot Tortilla Soup