Coconut Curry Butternut Squash Soup

Mikekey *


Serve with naan bread. Use chicken broth for non-vegetarian version.

★★★★★ 2 votes
15 Min
1 Hr 10 Min
Stove Top


1 medium
butternut squash, split, seeds removed
2 Tbsp
olive oil, divided
2 tsp
salt, divided
1 c
carrots, chopped
1 c
onions, chopped
2 tsp
curry powder
1 tsp
garam masala
1 tsp
ground cumin
1 (14 oz) can(s)
coconut milk
4 c
vegetable (or chicken) broth
fresh thyme, for garnish (optional)


1Heat oven to 350°. Drizzle 1 Tbsp olive oil on butternut squash and sprinkle with 1 tsp salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes.
Scoop out flesh from shell and set aside.
2Heat 1 tablespoon oil in large soup pan. Add carrots and onion to pot with 1 tsp salt. Sauté until tender.
3Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
4Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.
5Puree in batches in blender or use blender stick. Return mixture to pan and reheat soup without boiling.
6Ladle into bowls and garnish with fresh thyme if desired.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian, Dairy Free