Curried Butternut Squash Soup (2024)

How’s the weather where you are? Is it cooling down yet?

If so, I have just the thing. If not, let’s pretend it’s rainy and cold and you’re in desperate need of something soul-warming.

How does soup sound?

I’ve made a butternut squash soup before that was inspired by Tom Kha Gai.I’ve also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.

But once fall hit, I couldn’t shake the idea of a curried butternut squash soup from my mind. It needed to happen.

History of Butternut Squash

Butternut squash has been around for over 5,000 years. Its exact origin is unknown, but it’s believed that the Incas grew it in central and south America during the 15th century (source).

It’s now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more!

What is Curry Powder?

Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

This recipe comes togetherin just 30 minutes and requires simple ingredients! Isn’t that the best kind of recipe?

With fall infull swing now(at least in the Pacific Northwest),thebutternut squash isabundant. I’ve startedgrabbing one or two every time I’m at the store. I’m becoming that lady.

But how can I resist? Butternut squash knows no bounds.

I’m smitten with this soup. It’s:

What to Serve with It?

Although it’s great on its own, I can’t help imagine how delicious this soup would be with a sandwich – especially my Chickpea Shawarma SandwichandChickpea Sunflower Sandwich! Serious yum.

Or for something lighter, try this 5-Minute Detox Salad or Simple Green Salad.

More Butternut Squash Recipes

Butternut Squash Quinoa Chili
Roasted Stuffed Butternut Squash
Vegan Sweet Potato Butternut Squash Tortilla
Butternut Squash Bowl with Jalapeño Queso

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.

Also, let us know if you have any holiday recipe requests! Thanksgiving is right around the corner (eep!), and we’d love to know what you’re craving. Cheers, friends!

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.

Author Minimalist Baker

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Ingredients

US Customary – Metric

SOUP

1 Tbsp coconut or avocado oil
2 medium shallots (thinly diced)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
1 pinch each sea salt + black pepper (plus more to taste)
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth (DIY or store-bought)
1-3 Tbsp maple syrup (or sub coconut sugar)
1-2 tsp chili garlic paste (optional)

FOR SERVING optional

Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk

Instructions

Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Video

Notes

*Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.
*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 287 Carbohydrates: 48.8 g Protein: 5.1 g Fat: 11 g Saturated Fat: 8 g Polyunsaturated Fat: 0.35 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 287 mg Potassium: 1123 mg Fiber: 12.4 g Sugar: 15.1 g Vitamin A: 35550 IU Vitamin C: 72.6 mg Calcium: 180 mg Iron: 3.8 mg