Curried Butternut Squash Soup

by Eat Well with Lex

Curried Butternut Squash Soup is a rich, creamy puree of roasted veggies enhanced with curry powder and a variety of other aromatic spices. Enjoy this easy butternut squash soup recipe on a chilly day as a fall favorite.

For more delicious soup recipes, try my Instant Pot Lasagna Soup, Roasted Red Pepper Tomato Soup, and Instant Pot Broccoli Cheddar Soup.

bowls of Curried Butternut Squash Soup alongside a bowl of crackers

Curried butternut squash soup with coconut milk is lusciously creamy, with a deep, spiced taste. From the time the veggies roast in the oven until its set on the table, the warm, inviting aroma of curry, ginger, thyme, and turmeric envelops you. I get all the cozy feels when I slurp on a bowl of this soup because it is the ultimate comfort food.

Why This is the Best Butternut Squash Soup Recipe

  • Flavorful: Roasted butternut squash soup gets its flavor from the curry, and other spices but also the roast. Roasted butternut squash develops a more intense taste than raw vegetables.
  • Better Than Storebought: Skip the boxed soup from Trader Joe’s and opt for homemade instead. It tastes better than Panera Bread, and you dictate the ingredients; including the sodium and how spicy the soup is.
  • Easy to Make: Prep takes just 10 minutes and the soup is ready in less than 1 hour.

Curried Butternut Squash Soup Ingredients

  • Butternut Squash: This squash is technically a fruit. It has a mild, slightly sweet, and nutty flavor. Its taste is often described as a combination of pumpkin and sweet potato, with a hint of earthiness. It pairs well with warm spices. Grab a medium-sized squash, remove the seeds and cut it into 1-inch cubes.
  • Avocado Oil: Drizzle this over the produce so the veggies brown as they roast without burning.
  • Vegetables: I use red onion, garlic cloves, and red bell peppers as secondary veggies to boost the flavor and nutritional value of the soup.
  • Fresh Ginger: The spicy, pungent, peppery flavor of fresh ginger highlights the fall flavors.
  • Spices & Seasoning: I use a medley of curry powder, ground cumin, ground coriander, ground turmeric, smoked paprika, fennel seeds, dried thyme, and cayenne pepper (adjust for desired spiciness). Later, I sprinkle salt and black pepper over the soup, to taste.
  • Vegetable Broth: Use this as your liquid base.
  • Unsweetened Coconut Milk: This enriches the soup so you have a silky smooth, creamy broth.
  • Fresh Cilantro: Added for garnish. It’s optional but adds a pop of freshness and color to the soup.
ingredients Curried Butternut Squash Soup

How to Make Butternut Squash Soup

Preheat your oven to 400°F.

Add the butternut squash cubes, chopped onion, red bell pepper, and garlic cloves into a bowl. Drizzle with avocado oil and season with curry powder, cumin, coriander, turmeric, paprika, fennel seeds, thyme, and cayenne pepper. Toss them together to coat them evenly.

seasoned peppers and onions in a bowl

Then transfer them to a baking sheet.

roasted veggies on a baking sheet

Roast the vegetables in the oven for 25-30 minutes or until the squash is tender. Remove from the oven and set aside until safe to handle.

Transfer the roasted vegetables to a blender with the vegetable broth and carefully blend until it is smooth and creamy. Make sure to blend in batches depending on the size of your blender. Alternatively, you can use an immersion blender.

roasted veggies added to a blender
blended butternut squash puree

Pour the blended soup into a pot over medium to low heat, season with salt and pepper, and simmer for 3-5 minutes to allow the flavors to meld.

Stir in the coconut milk and allow the soup to heat through but do not boil it.

coconut milk added to butternut squash soup

Taste the soup and adjust the seasoning with salt and pepper as needed. If you prefer a thinner consistency, you can add more vegetable broth at this point.

Curried Butternut Squash Soup in a pot with a ladle inserted

When serving garnish with fresh cilantro leaves, a drizzle of coconut cream, or a sprinkle of pumpkin seeds.

Recipe Variations

  • Squash: You can use delicata squash or sugar pumpkin as substitutes for butternut squash.
  • Toppings: You can swap the cilantro for any fresh herb. You can also try toasted pepitas for a nutty, crunchy garnish. Croutons would be delicious too.
  • Milk: I love the way this soup tastes with coconut milk but if you prefer dairy, you can use heavy cream or half and half.
  • Broth: If this recipe doesn’t have to be vegan, you can use chicken broth instead of veggie stock.

Can Curried Butternut Squash Soup Be Made Ahead?

Storing Leftovers

Once the soup has completely cooled, store leftovers in an airtight container in the fridge for up to 4 days. Reheat it on the stove over medium heat or in the microwave.

Common Questions

Do I need to peel butternut for soup?

The skin of butternut squash soup is edible so it’s not necessary to peel it.

Can you freeze butternut squash soup?

You can definitely freeze the soup. Once it has cooled to room temperature, store leftovers in an airtight container in the freezer for up to 3 months.

How healthy is butternut squash soup?

This soup is vegan and chock full of vitamins, minerals, and nutrients thanks to the array of fresh vegetables and spices. It will definitely soothe you in the dead of winter and may even boost the immune system during flu season.

bowls of Curried Butternut Squash Soup alongside a bowl of crackers

More Fall Recipes:

Fall Harvest Salad

Apple Cider Glazed Chicken

Pumpkin Oatmeal Chocolate Chip Cookies

Mini Apple Pies

Pumpkin Donut Holes

DID YOU MAKE CURRIED BUTTERNUT SQUASH SOUP THIS RECIPE?

Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.

bowls of Curried Butternut Squash Soup alongside a bowl of crackers

Curried Butternut Squash Soup

Curried Butternut Squash Soup is a rich, creamy puree of roasted veggies enhanced with curry powder and a variety of other aromatic spices. Enjoy this easy butternut squash soup recipe on a chilly day as a fall favorite.
Prep Time 10 minutes
Cook Time 35 minutes
Course Lunch, Main Course
Cuisine American, Indian
Servings 4

Ingredients
  

  • 1 Butternut Squash medium; seeded and cut into 1-inch cubes
  • 2-3 tbsp Avocado Oil
  • 1 Red Onion small; chopped
  • ½ Red Bell Pepper
  • 3 Garlic Cloves
  • 1 in Fresh Ginger
  • tsp Curry Powder adjust to taste
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • ½ tsp Ground Turmeric
  • ½ tsp Smoked Paprika
  • ½ tsp Fennel Seeds
  • ½ tsp Dried Thyme
  • ¼ tsp Cayenne Pepper adjust for desired spiciness
  • 3 cups Vegetable Broth
  • ½ cup Unsweetened Coconut Milk
  • ¾ tsp Salt adjust to taste
  • ¼ tsp Black Pepper
  • Fresh Cilantro Leaves for garnish; optional

Instructions
 

  • Preheat your oven to 400°F.
  • Add the butternut squash cubes, chopped onion, red bell pepper and garlic cloves onto a baking sheet. Drizzle with avocado oil and season with curry powder, cumin, coriander, turmeric, paprika, fennel seeds, thyme and cayenne pepper. Toss them together to coat evenly.
  • Roast the vegetables in the oven for 25-30 minutes or until the squash is tender. Remove from the oven and set aside until safe to handle.
  • Transfer the roasted vegetables to a blender with the vegetable broth and carefully blend until it is smooth and creamy. Make sure to blend in batches depending on the size of your blender. Alternatively you can use an immersion blender.
  • Pour the blended soup into a pot over medium to low heat, season with salt and pepper and simmer for 3-5 minutes to allow the flavors to meld.
  • Stir in the coconut milk and allow the soup to heat through but do not boil it.
  • Taste the soup and adjust the seasoning with salt and pepper as needed. If you prefer a thinner consistency, you can add more vegetable broth at this point.
  • When serving garnish with fresh cilantro leaves, a drizzle of coconut cream or a sprinkle of pumpkin seeds.
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