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)

How to Make Coconut Curry Butternut Squash Soup


  • 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.

Printable Recipe Card

About Coconut Curry Butternut Squash Soup

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