Curried Butternut Squash Soup
Published Oct 29, 2025
Curried butternut squash soup is made by simmering squash with onion, garlic, ginger, curry, and coconut milk, then blending until smooth and creamy.
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My curried butternut squash soup is so good!
I usually have most of the ingredients for this easy curried butternut squash soup in my pantry, and it takes just 20 minutes of prep time (less if you buy already cubed squash at the store). My favorite parts about this butternut squash soup have to be the warm spices from the ginger and curry powder, and the creaminess from the coconut milk!
Happy Cooking!
– Yumna
Curried Butternut Squash Soup Ingredients
- Butternut squash: I make this butternut squash soup recipe with a large squash, so I have about 8 cups of cubed squash!
- Broth: Vegetable broth keeps this soup vegan, but chicken broth is fine.
- Coconut milk: Full-fat coconut milk has the best flavor! You can use low-fat, though.
- Onion, garlic, and ginger: You’ll need a chopped onion, minced garlic, and peeled and grated ginger for this curried butternut squash soup.
- Spices: Curry powder, ground cumin, salt, and pepper!
- Oil: I use olive oil, but avocado oil or coconut oil works.
How to Make Curried Butternut Squash Soup
Curried Butternut Squash Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1- inch fresh ginger peeled and grated
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 cups butternut squash 1 large, peeled, seeded, and cubed
- 2 cups vegetable broth
- 1 can coconut milk divided
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, 3-4 minutes. Add garlic and ginger and cook until fragrant, 1 more minute.
- Stir in curry powder and cumin and toast for 30 seconds until aromatic.
- Add the salt, pepper, squash, broth, and most of the coconut milk, reserving about ¼ cup for garnishing, if desired, and stir to combine. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes until squash is tender.
- Blend the soup with an immersion blender until smooth or in batches in a blender.
- Serve in bowls with a drizzle of the reserved coconut milk.
Notes
- My Top Tip:If you’re blending the soup in a regular blender, I recommend holding the lid down with a kitchen towel and blending in batches. The steam from the hot soup can cause the blender’s lid to pop off!
- Storage: Kept in an airtight container, this soup will last 4-5 days in the fridge.
- Freezing: You can freeze this soup in a freezer-safe container for up to 6 months. Thaw it in the fridge before reheating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add some crunch. Texture makes everything a little more exciting, I think! Try topping this curried butternut squash soup recipe with toasted pumpkin seeds, crispy chickpeas, or even crispy feta croutons.
- Add herbs. I always have fresh herbs in my fridge. They add nice freshness! Sprinkle each bowl of soup with chopped, fresh cilantro, parsley, or mint.
Recipe Tips
- Use a spoon to peel the ginger. Ginger’s irregular shape makes it hard to peel! The best way to do it is with a spoon. For help, read my tips on how to peel ginger.
- Use a knife to peel the butternut squash. I find a chef’s knife is the easiest way to remove the squash’s tough, thick skin! Check out a step-by-step tutorial on how to cut and peel butternut squash.
- Watch the spices as they toast. When you add the spices, make sure to stand close by and stir them often. You want to cook them just until they’re aromatic, but they can burn!
- Be careful when blending. If you’re blending the soup in a regular blender, I recommend holding the lid down with a kitchen towel and blending in batches. The steam from the hot soup can cause the blender’s lid to pop off!
Serving Ideas
- With bread: Homemade pita bread, garlic cheese bread, garlic & herb skillet dinner rolls
- With salad: Fresh garden salad, Mediterranean chopped salad, fall harvest salad
- With chicken: Cilantro chicken, roasted chicken, hummus crusted chicken
- With sandwiches: Mozzarella sandwich, tuna melt, roasted vegetable grilled cheese
FAQs
I wouldn’t! The skin is pretty tough and you want this curried butternut squash soup to have a silky texture.
A food processor is great at chopping, but not at blending! It just won’t get the soup as smooth as a regular blender or immersion blender.
You can try making a cornstarch slurry to thicken it! Mix 2 teaspoons of cornstarch with 4 teaspoons of water, add it to the soup, and let simmer. The soup will continue to thicken as it cools down!
