Creamy Curried Butternut Squash Soup: An Easy & Healthy Recipe for Cozy Nights

Indulge in a light, creamy, and vibrantly flavored butternut squash soup infused with rich coconut milk and aromatic curry spices. This recipe is incredibly quick, easy to prepare, and perfect for a comforting meal any day of the week.

There’s something truly magical about the arrival of squash season. As the leaves begin to turn and the air grows crisp, my kitchen eagerly anticipates the sweet, earthy flavors that butternut squash brings. While a simple Roasted Butternut Squash makes for a fantastic side dish, transforming it into a warm, comforting soup is a culinary delight that truly embraces the spirit of the season. Soup isn’t just a meal; it’s a hug in a bowl, a delicious way to fend off the chill of autumn and winter evenings. Whether it’s a hearty Taco Soup for a fun family dinner or this exquisite curried creation, soup always finds a special place on our menu.

And let’s be honest, if soup is on the menu, it almost certainly means we get to enjoy some wonderful bread alongside it! The pairing of warm, crusty bread with a luscious, savory soup is simply unbeatable. My absolute current favorite companion is a batch of soft, slightly sweet Honey Butter Dinner Rolls. They’re perfect for soaking up every last drop of this delicious soup.

The Secret to Unbelievable Creaminess (Without the Cream!)

This butternut squash soup boasts an incredibly creamy and velvety smooth texture that might lead you to believe it’s loaded with heavy cream. But here’s the best part: it’s not! The secret lies in using light coconut milk, which not only provides a rich, dairy-free creaminess but also adds a subtle, healthful boost. I admit, I was initially a bit apprehensive, as my husband isn’t typically a fan of strong coconut flavors. However, in this recipe, the coconut milk seamlessly blends with the other ingredients. Its delicate essence contributes to the soup’s overall depth without overpowering the butternut squash or curry. In fact, you’d be hard-pressed to even detect the coconut milk, making it a brilliant addition for those looking for a healthier alternative to traditional cream-based soups, or for anyone with dietary restrictions.

My love for curry is no secret – Chicken Curry is a frequent visitor to my dinner table. So, it was only natural that I’d be drawn to a soup that promised a similar flavor profile. This soup delivers a delightful warmth and a hint of spice from the curry in the background. It’s not overtly spicy or overpowering; rather, it’s a gentle, inviting heat that complements the sweetness of the squash beautifully. For those who enjoy a bolder kick, feel free to increase the amount of red curry paste next time you make it. The beauty of this recipe is its adaptability to your personal taste preferences.

How to Make Delicious Curried Butternut Squash Soup: A Simple Guide

Creating this flavorful soup is surprisingly straightforward, even for novice cooks. The key is to break it down into a few simple steps, ensuring each component contributes to the rich, harmonious final product.

Prepare the Butternut Squash: The first crucial step is cooking your butternut squash until it’s tender. You have a couple of options here:
- Store-Bought Convenience: For maximum ease and time-saving, purchase pre-peeled and diced butternut squash from your grocery store’s produce section. This eliminates the most labor-intensive part of the preparation.
- From Scratch: If you prefer to prepare your own, simply peel, deseed, and cube a whole butternut squash. Then, toss it with a tablespoon of olive oil, salt, and pepper, and roast it in the oven at 450ºF (230ºC) for 30-40 minutes, or until it’s beautifully golden and fork-tender. Roasting brings out an incredible sweetness in the squash, enhancing the soup’s flavor.
Sauté Aromatics: While your squash roasts, or once it’s finished, heat the remaining olive oil in a large saucepan or Dutch oven over medium heat. Add your chopped onions and sauté them gently for 5-7 minutes, until they become translucent and very soft. This process sweetens the onions, creating a wonderful flavor base. Next, add the minced garlic and cook for another 1-2 minutes, just until you can smell its fragrant aroma. Be careful not to burn the garlic, as it can turn bitter.
Combine and Simmer: Once the squash is cooked and the aromatics are fragrant, add the roasted butternut squash and chicken broth (or vegetable stock for a vegan option) to the saucepan. Bring the mixture to a gentle simmer. Since the squash is already cooked, this step doesn’t take long.
Achieve Silkiness: Now for the magic! To achieve that wonderfully smooth and creamy texture, you’ll need to blend the soup.
- Immersion Blender (Stick Blender): An immersion blender is your best friend here. Simply insert it directly into the hot soup in the pot and blend until it’s completely smooth, being careful to avoid splashes.
- Traditional Blender: If you’re using a standard blender, work in small batches. Transfer portions of the hot soup to the blender, making sure not to overfill it. Secure the lid tightly and blend until smooth. Remember to remove the small cap from the blender lid (if it has one) and cover the opening with a kitchen towel to allow steam to escape and prevent pressure buildup, which can cause the lid to blow off. Be extremely cautious with hot liquids in a blender to prevent burns.
Flavor Infusion: Once blended, stir in the light coconut milk, red curry paste, and fresh lime juice. These ingredients are crucial for giving the soup its signature curried flavor and bright finish.
Final Simmer: Bring the soup back to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld and deepen beautifully.
Season to Perfection: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or even a tiny pinch of sugar if the curry is too acidic, to balance the flavors.
Serve and Garnish: Ladle the hot soup into bowls and garnish with your desired toppings, such as fresh cilantro leaves and crunchy pumpkin seeds.

Can Butternut Squash Soup Be Frozen? Absolutely!

One of the many wonderful things about this Curried Butternut Squash Soup is how well it freezes, making it perfect for meal prep or saving for those busy weeknights when you need a quick, healthy dinner. To freeze, allow the soup to cool completely to room temperature. Then, transfer it to airtight containers. I personally love freezing individual portions, as this makes for an incredibly convenient grab-and-go lunch or a single-serving dinner during the week. When you’re ready to enjoy it, simply thaw in the refrigerator overnight or gently reheat from frozen on the stovetop or in the microwave, stirring occasionally until heated through.

This soup is also incredibly versatile when it comes to dietary needs. It can easily be made **vegan or vegetarian** by swapping out the chicken broth for a good quality vegetable stock. Since coconut milk is already plant-based, this simple substitution transforms the recipe into a rich, creamy, and satisfying vegan butternut squash soup that doesn’t compromise on flavor or texture. It’s a fantastic option for everyone, regardless of dietary preferences.

A vibrant, creamy curried butternut squash soup in a bowl, showcasing its rich texture and color, garnished with herbs.

More Delicious & Cozy Soup Recipes to Explore

If you love this Curried Butternut Squash Soup, you’re sure to enjoy these other comforting soup recipes from my kitchen. Each one is designed to bring warmth and flavor to your table!

Olive Garden Minestrone Soup: A copycat recipe that captures the hearty goodness of a restaurant favorite.
Chicken Gnocchi Soup: A creamy and satisfying soup with tender chicken and pillowy gnocchi.
Cabbage Roll Soup: All the flavors of traditional cabbage rolls in an easy-to-make soup format.
Egg Drop Soup: A light, savory, and quick Chinese-inspired classic.
Easy Wonton Soup: Simple to prepare and bursting with traditional Asian flavors.
Tortilla Soup: A vibrant and zesty soup packed with chicken, corn, and a delicious broth.

5 from 9 votes

Curried Butternut Squash Soup

By
Erin Sellin

Creamy curried butternut squash soup with coconut milk and warm spices. Easy, comforting, and perfect for chilly days or cozy fall dinners!

Prep:
10 mins

Cook:
1 hr

Total:
1 hr 10 mins

Servings:
6

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Equipment

Pot and Pan Set
Blender

Ingredients

Soup

2.5 pound butternut squash, peeled and cubed
2 Tablespoons olive oil, divided
salt & pepper, to taste
1 cup onion, chopped
2 cloves garlic, minced
3 cups chicken broth, Use Vegetable Stock to make this soup Vegan
15 oz light coconut milk
4 teaspoons red curry paste
1 1/2 Tablespoons fresh lime juice

Optional Garnish

Cilantro Leaves
Pumpkin Seeds

Instructions

Preheat oven to 450º F.
Place squash on a lined baking sheet. Drizzle with 1 Tablespoon olive oil, and sprinkle salt and pepper. Toss to coat evenly. Bake for 30-40 minutes, until golden and tender.

2.5 pound butternut squash, 2 Tablespoons olive oil, salt & pepper
In a large saucepan, heat remaining 1 Tablespoon of oil over medium heat. Add onion, cook for 5-7 minutes, until they are very soft. Add garlic and cook for 1-2 minutes until you can start to smell it.

1 cup onion, 2 cloves garlic
Add roasted squash and chicken broth. Use a stick blender or transfer to a traditional blender and process until completely smooth.

3 cups chicken broth
Stir in coconut milk, curry paste and lime juice.

15 oz light coconut milk, 4 teaspoons red curry paste, 1 1/2 Tablespoons fresh lime juice
Bring to a boil. Reduce heat, simmer for 10 minutes, stirring occasionally.
Taste and adjust the salt & pepper as necessary.
Serve with desired toppings.

Cilantro Leaves, Pumpkin Seeds

Notes

Adapted from Cooking Light.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour 10 minutes

Course:
Dinner Recipes

Cuisine:
American

Servings:
6

Calories:
209

Like this recipe? Leave a comment below!

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