This Curried Butternut Squash Soup is such a delicious rich and creamy soup, that it’s hard to believe it’s Healthy, Low in Calories, Vegan, Dairy Free, and Gluten free! Plus it’s super simple to make!
Why you’ll love this soup
- Simple to make – It’s so simple to make! Just bake, blend, and heat.
- Texture – It’s so rich and creamy, it’s the perfect soup for anytime of the year.
- Flavorful – All of the seasonings blend beautifully together.
- Healthy – It’s loaded with Vitamin A and C, perfect for warding off any colds that seem to creep up this time of year.
Ingredients for this Butternut Squash Soup Recipe
- 1 2 lb Butternut Squash
- 1/2 cup chopped Sweet Onions
- 4 cloves minced Garlic
- 1 Thumb Grated Ginger
- 1 Tablespoon Curry powder
- 2 tsp dried Thyme
- Dash of Red Pepper flakes
- 2 tsp ground Nutmeg
- 1 tsp Sea Salt
- 1 tsp Pepper
- 2 tsp ground Turmeric
- 1 14oz can light Coconut Milk
- 1/4 cup Coconut Oil
Can other Squash be used?
Butternut Squash is preferred for this recipe because of its mild flavor and texture. Feel free to use other squash such as Acorn, Kobocha, or Delicata. Just note that the flavors and texture will be different.
How to cut Butternut Squash
- Start with a sharp knife and sturdy cutting board. Place a damp paper towel and place it under the cutting board. This will keep it from sliding around.
- Cut the ends off. Now cut the squash in half where the small cylinder shape meets the bigger bulb shape towards the bottom.
- Use a good vegetable peeler to peel the skin off.
- Cut the larger bulb shape in half lengthwise and scoop out the seeds.
- Cut the squash into small cubes and it’s ready to go for this recipe.
How to make Curried Butternut Squash Soup
- Preheat oven to 425 degrees Fahrenheit.
- Add cubed squash, onion, and garlic.
- Sprinkle all seasonings evenly over squash.
- Drizzle coconut oil over squash.
- Bake 35 minutes until squash is soft.
- Let it cool for 5 minutes.
- Carefully add baked squash mix to blender.
- Add coconut milk and blend until smooth.
- Pour the pureed squash to medium saucepan and heat over medium heat 3-5 minutes until warm.
- You can spice this up as much as you like by adding more curry powder or red pepper flakes.
FAQs
You may have used a bigger squash. This soup is meant to be on the thicker side. If you want to thin it out, you could add some vegetable broth, coconut milk or water.
Once soup has cooled store in an airtight container in the fridge for up to 4 days.
Place in a microwave safe bowl and heat 1-2 minutes stirring often. Or heat on the stovetop over medium heat stirring often until hot.
Yes! Place it in a freezer safe container or bag and freeze for up to 3 months.
This soup is a meal on its own, but you could pair it with some naan bread, crackers or a yummy sandwich.
More Squash Recipes
- How to Roast Acorn Squash
- Butternut Squash Chicken Chili
- Kale Quinoa Salad with Roasted Squash
- Coconut Squash Soup with Turmeric and Ginger
- Butternut Squash and Sage Risotto
- Spaghetti Squash Pizza Boats
- Garlic Parmesan Spaghetti Squash
- Roasted Acorn Squash and Apple Soup
- Butternut Squash and Spinach Frittata
- Italian Spaghetti Squash Boats
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
Cheers!
PrintCurried Butternut Squash Soup
This Curried Butternut Squash Soup is such a delicious rich and creamy soup, that it’s hard to believe it’s Healthy, Low in Calories, Vegan, Dairy Free, and Gluten free! Plus it’s super simple to make!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Soup
- Method: Oven
- Cuisine: Vegan
Ingredients
- 1 2 lb Butternut Squash
- 1/2 cup chopped Sweet Onions
- 4 cloves minced Garlic
- 1 Thumb Grated Ginger
- 1 Tablespoon Curry powder
- 2 tsp dried Thyme
- Dash of Red Pepper flakes
- 2 tsp ground Nutmeg
- 1 tsp Sea Salt
- 1 tsp Pepper
- 2 tsp ground Turmeric
- 1 14oz can light Coconut Milk
- 1/4 cup Coconut Oil
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Wash and cut the skin off of the squash
- Cut squash in half and scoop out the seeds
- Chop squash into 1 inch pieces
- Place parchment paper over baking pan
- Add squash, onion, and garlic
- Sprinkle all seasonings evenly over squash
- Drizzle coconut oil over squash
- Bake 35 minutes until squash is soft
- Let cool for 5 minutes
- Add baked squash mix to blender
- Add coconut milk and blend until smooth
- Add pureed squash to medium saucepan
- Heat over medium heat 3-5 minutes until warm
- You can spice this up as much as you like by adding more curry powder or red pepper flakes.
- Enjoy!
Notes
This soup is meant to be on the thicker side. If you want to thin it out more add more coconut milk, vegetable broth or water.
by far…the most incredible thing I have ever tasted. Thank you for the recipe.
Thanks Wendy! 🙂
Most amazing soup! This is my favorite recipe for Butternut squash soup!
I made a couple of adjustments: I roasted a whole head of garlic Garlc & baked a couple McIntosh apples in foil & added to blender.
Thanks Marlys, that addition sounds yummy!
I made this tonight and it was great. I would like to suggest that you indicate how big the squash should be. They were all pretty large at the store and I got the smallest one. I didn’t even use the whole thing but it made a lot cut up. I had to blend in 2 batches and add 4 cups of chicken broth (which wasn’t even in the recipe). It would have been too thick even for my Vitamix to blend without some additional liquid.
How many pounds for the butternut squash?
This is so good. Very spicy so if you prefer a more mild soup, go light on curry. Vegetables are great tasting even before blending.
So glad you liked it Diane! 🙂
What’s the best meat to add to this?
I think beef or sausage would go good with this.