Curried Butternut Squash Soup

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Curried Butternut Squash Soup – a light and creamy butternut sqaush soup that is full of coconut milk and curry flavor.  Super quick and easy to make!

I love when squash season arrives. Roasted Butternut Squash is a great side dish with just about any meal.  And turning it into a comforting soup is great for any night of the week.  Soup is the best way to deal with the cold!  Taco Soup combines taco night and a cozy soup in one meal.  Can’t beat that!  

Plus if soup is on the menu, that usually means we get to have bread!  Bread and soup go perfectly together.  Honey Butter Dinner Rolls are my new favorite with just about anything. 

This butternut squash soup recipe is super creamy and very smooth.  But there isn’t any cream in it!  It has coconut milk in it, which is actually good for you.  I was a little nervous, because my husband isn’t big on coconut flavor.  But it works, the flavors all just blend together, and you couldn’t even tell coconut milk was in there. 

I think it is pretty clear that I like curry (Chicken Curry is a staple for sure), so I was immediately drawn to this soup.  It has a little heat in the background, but nothing spicy or over powering,  In fact, next time I might up the curry paste a little, just to give it more of a kick.

curried butternut squash in a bowl

How to make Butternut Squash Soup

  1. The first step is to cook the squash.  You can buy the squash already peeled and diced from the store, or do this step on your own.  Just bake the squash until it is soft. 
  2. Once the squash is cooked you will saute the onions until they are soft. 
  3. Add everything to the pan and let it simmer.  It doesn’t take too long since the squash is already cooked. 
  4. You can use a stick blender to get the soup nice and smooth.  
  5. If you use a regular blender be careful with the hot soup, it is best to do in batches so you don’t burn yourself.
curried butternut squash in a bowl

Can Butternut Squash Soup be frozen? 

Yes, 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. 

You can easily make this soup vegan or vegetarian by using vegetable stock instead of chicken stock.  Coconut milk is vegan friendly, so it is great to make this thick and creamy vegan butternut squash soup. 

Curried Butternut Squash Soup - a light and creamy butternut sqaush soup that is full of coconut milk and curry flavor.  Super quick and easy to make!

More Great Soup Recipes

Yield: 6

Curried Butternut Squash Soup

curried butternut squash in a bowl

Curried Butternut Squash Soup - a light and creamy butternut sqaush soup that is full of coconut milk and curry flavor.  Super quick and easy to make!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Soup

  • 1 (2 1/2 pound) butternut squash, peeled and cubed
  • 4 tsp canola oil
  • 3/4 tsp salt
  • 1 cup onion, , chopped
  • 3 cups chicken stock (Use Vegetable Stock to make this soup Vegan)
  • 4 tsp red curry paste
  • 1 1/2 Tbls fresh lime juice
  • 1 (13.5 oz) can light coconut milk

Optional Garnish

  • Cilantro Leaves
  • Wonton Strips

Instructions

  1. Preheat oven to 450 degrees.
  2. Place squash on a lined baking sheet. Drizzle with 1 Tbls canola oil, and sprinkle with 1/4 tsp salt. Toss to coat evenly. Bake for 35 minutes, until golden and tender.
  3. In a large saucepan, heat remaining 1 tsp oil over medium heat. Add onion, cook for 5 minutes, stirring occasionally. Add roasted squash, stock, and curry paste. Mix in 1/2 tsp salt.
  4. Bring to a boil. Reduce heat, simmer for 15 minutes, stirring occasionally.
  5. Remove from heat, stir in coconut milk and lime juice.
  6. Using an immersion blender puree the soup until smooth.
  7. If using a regular blender, allow the soup to cool for 10 minutes before blending. Reheat if necessary.
  8. Garnish with cilantro and wonton strips if desired.

Notes

Adapted from Cooking Light.

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Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 131Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 549mgCarbohydrates 12gFiber 1gSugar 5gProtein 4g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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37 Comments

  1. I just made this soup for lunch, and it is Very Good, so thick and filling. I had the red curry paste , and I only used 3 tsps. and the soup had a little nip to it, I am glad I did not use 4 tsps. This recipe is so quick and easy to make.