Butternut Curry Soup

Sherry Baldwin


This soup is perfect for a cold rainy day. The Curry and Cayenne not only give a great flavor but heat the soups spiciness perfectly.


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 1 medium
    butternut squash
  • 1 can(s)
    coconut milk, unsweetened
  • 4 c
    chicken broth
  • 1 small
    piece of ginger peeled
  • 1 tsp
    curry powder
  • 1/4 tsp
    cayenne pepper
  • 1 small
    chopped yellow onion
  • 1 clove
    minced clove garlic
  • 1/2 c
    pistachio nuts, chopped
  • 1 bunch
    chopped green onion tops
  • 2 Tbsp
    olive oil

How to Make Butternut Curry Soup


  1. Bake the butternut squash at 400 degrees until it's tender, about an hour.
    Cut the squash down the middle, clean out seeds and toss.
    Scrape the squash out of the skin into a blender and puree until smooth. Add in the cayenne powder and the curry powder and blend.
  2. Meanwhile, simmer the chicken broth with the peeled ginger-which will infuse the ginger flavor into the broth
  3. Dice up the onion, mince the garlic and add to a dutch oven with olive oil and saute until tender, for 5 minutes
    Then add the chicken broth and the can of coconut milk let simmer for 5 minutes on low heat.
  4. Add pureed squash to broth, mix well and let simmer for a few minutes until everything is mixed and the soup is hot.
  5. Sprinkle thin sliced green onion tops and chopped pistachios


Printable Recipe Card

About Butternut Curry Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tags: For Kids, Healthy, Heirloom

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