butternut squash and curry soup recipe

Written ByJenny Smyth Posted on
butternut squash and curry soup recipe
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The Best butternut squash and curry soup recipe

I’ve been making this butternut squash and curry soup recipe for years, and it’s always a hit with my family. The combination of the sweet, nutty flavor of the squash and the warm, aromatic spices is just perfect. I love that it’s a great way to get in some extra veggies, especially during the fall and winter months when butternut squash is at its peak.

And let’s be real, who doesn’t love a good soup on a chilly day? It’s one of those recipes that’s perfect for a weeknight dinner or a special occasion like Thanksgiving or Christmas. Plus, it’s incredibly easy to make – just sauté some onions and garlic, add in the squash and some curry powder, and then let it simmer until it’s nice and tender.

My kids love helping me puree it in the blender for a creamy texture, and we always serve it with a swirl of yogurt or some crusty bread on the side. It’s just one of those comfort foods that never fails to put a smile on everyone’s face. I’ve also noticed that it seems to get better with time – I’ve made it ahead of time and reheated it for days without any issues.

It’s become one of our go-to recipes for potlucks or when we have friends over for dinner. And the best part? It’s actually really good for you too – all that fiber from the squash, plus the antioxidants from the spices…

what more could you ask for? So if you’re looking for a new recipe to try out, I highly recommend giving this one a shot!

Butternut Squash and Curry Soup

Butternut Squash and Curry Soup

4.8 from 1547 votes

A velvety, warming soup that combines the natural sweetness of roasted butternut squash with aromatic curry spices. This comforting bowl is perfect for chilly days and comes together with simple ingredients for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and black pepper to taste

For Garnish

Fresh cilantro leaves
Toasted pumpkin seeds
Drizzle of coconut milk

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly.
3Roast for 20 to 25 minutes, until the squash is tender and lightly browned at the edges.
4While the squash roasts, heat a large pot over medium heat and add a tablespoon of olive oil.
5Sauté the diced onion for 5 to 7 minutes, stirring occasionally, until it becomes translucent and soft.
6Add the minced garlic and grated ginger, cooking for another minute until fragrant.
7Stir in the curry powder, ground cumin, and cayenne pepper if using, and cook for 1 minute to toast the spices.
8Pour in the vegetable broth and bring the mixture to a gentle boil over medium-high heat.
9Add the roasted butternut squash to the pot and reduce the heat to low.
10Let the soup simmer for 10 minutes, allowing the flavors to meld together.
11The squash should be very tender when pressed with a fork.
12Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth.
13Alternatively, carefully transfer the soup in batches to a standard blender and blend until velvety.
14Return the pureed soup to the pot.
15Stir in the coconut milk and season with salt and black pepper to taste.
16Warm the soup over low heat for 2 to 3 minutes, stirring occasionally, until heated through.
17Serve hot, garnished with fresh cilantro, toasted pumpkin seeds, and a drizzle of coconut milk.

🔧Equipment

Large pot or Dutch oven
Baking sheet
Immersion blender or standard blender
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 6g

📝Notes

For a milder curry flavor, reduce the curry powder to 1 teaspoon. You can substitute light coconut milk to lower the fat content, but the soup will be less creamy. Leftovers keep well in the refrigerator for up to 4 days.

Watch Video Of How Butternut Squash and Curry Soup Works

This butternut squash and curry soup is one of those recipes that works for almost any occasion. It is easy enough for a Tuesday dinner but impressive enough for a holiday gathering or family get together.

I always get requests for the recipe when I bring it to potlucks. To store leftovers, let the soup cool completely and keep it in a sealed container in the fridge for up to five days.

Reheat it on the stove over medium low heat, adding a splash of broth or water if it has thickened. For serving, I like to top each bowl with a swirl of yogurt, a few fresh cilantro leaves, and some toasted pumpkin seeds for crunch.

It also goes great with warm naan or a grilled cheese sandwich for dipping. Whether you are feeding your family or hosting friends, this soup is always a good idea.

❓ Frequently Asked Questions About Butternut Squash and Curry Soup

1. Can I use frozen butternut squash for this soup?

Yes, you can use frozen butternut squash. It will save you prep time. Just roast it a little longer to get some caramelization, or you can skip roasting and simmer it directly in the broth. The soup will still taste great, though the flavor may be slightly less sweet.

2. What type of curry powder works best?

Any standard curry powder will work, but I prefer a mild or medium blend. If you like more heat, you can add a pinch of cayenne or use a hot curry powder. I usually use a yellow curry powder because it has a nice balance of spices without being too strong.

3. Can I make this soup ahead of time?

Absolutely. This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just let it cool completely before freezing, and reheat gently on the stove.

4. How do I make this soup creamy without dairy?

You can use full fat coconut milk instead of heavy cream. It adds a rich, creamy texture and complements the curry flavor well. Another option is to blend in a can of white beans or a potato for extra creaminess without any dairy.

5. What can I serve with this soup?

I like to serve it with crusty bread, naan, or a simple side salad. For extra protein, you can add cooked chicken, chickpeas, or tofu. A dollop of yogurt or a sprinkle of toasted pumpkin seeds on top also works nicely.

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