Curried Butternut Squash Soup with Coconut Cream: Easy Fall Recipe Ready in 45 Minutes
Looking for a warm, flavorful soup with a tropical twist? This Curried Butternut Squash Soup combines sweet roasted squash with aromatic curry spices and creamy coconut milk for an unforgettable bowl of comfort.
Why you’ll love this recipe: It’s naturally vegan and dairy-free, bursting with bold flavors, incredibly nutritious, and sophisticated enough for dinner parties yet simple enough for weeknight meals. The curry adds warmth without overwhelming heat!
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 30 mins | 45 mins | 6 | Easy |
What You’ll Need
For the Soup Base:
- 1 medium butternut squash (about 3 pounds), peeled and cubed
- 2 tablespoons coconut oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or medium)
- 1 teaspoon ground cumin
- 4 cups vegetable broth
For the Coconut Cream:
- 1 can (14 ounces) full-fat coconut milk
- 1 tablespoon lime juice
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon honey or maple syrup (optional)
For Garnish:
- Fresh cilantro, chopped
- Toasted coconut flakes
- Red pepper flakes (optional)
- Extra coconut cream drizzle
Substitution Notes: No butternut squash? Use kabocha squash or sweet potatoes instead. Swap curry powder for Thai red curry paste (use 2 tablespoons) for more heat. Replace coconut oil with butter if not vegan.
Step-by-Step Directions
1. Roast the butternut squash. Preheat your oven to 425°F. Toss the cubed butternut squash with 1 tablespoon of coconut oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized at the edges. This step adds incredible depth of flavor!
Pro Tip: You can skip roasting and simmer the raw squash in broth for 20 minutes if you’re short on time, but roasting creates superior flavor!
2. Sauté the aromatics. While the squash roasts, heat the remaining oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened. Stir in the garlic, ginger, curry powder, and cumin, cooking for 1-2 minutes until wonderfully fragrant. The spices should coat the onions evenly.
3. Combine squash and broth. Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes. This allows all the flavors to meld together beautifully.
4. Blend until velvety smooth. Remove from heat and let cool slightly. Using an immersion blender, blend the soup directly in the pot until silky smooth. For a countertop blender, work in batches and never fill more than halfway. Always vent the lid to release steam!
5. Add the coconut cream. Return the soup to low heat. Stir in the coconut milk and lime juice, mixing thoroughly. Let it warm through for 3-4 minutes. Taste and adjust seasoning with salt, pepper, or a touch of honey for balance.
6. Serve with style. Ladle into bowls and garnish with fresh cilantro, toasted coconut flakes, and a drizzle of coconut cream. Add red pepper flakes if you want extra kick!
How to Serve
This soup shines alongside warm naan bread, crispy papadums, or crusty baguette slices. For a complete meal, pair with jasmine rice, quinoa salad, or a simple cucumber and tomato salad with mint.
Garnish ideas to impress: A dollop of Greek yogurt or coconut yogurt, crispy chickpeas for crunch, chopped roasted cashews, fresh Thai basil instead of cilantro, or a wedge of lime on the side.
Expert Tips for Success
Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making leftovers even better! Freeze in portions for up to 3 months. Thaw overnight and reheat gently on the stovetop.
Make it spicier: Add a diced jalapeño with the onions, use hot curry powder, or stir in sriracha or sambal oelek at the end.
Boost the protein: Stir in cooked red lentils or chickpeas before serving. Add shredded rotisserie chicken for a non-vegan version.
Achieve restaurant quality: Finish with a drizzle of chili oil or herb oil. Toast your curry powder in a dry pan before adding to intensify the flavors.
Texture tip: For an ultra-silky soup, strain through a fine-mesh sieve after blending. This removes any fibrous bits for restaurant-quality smoothness.
Common Questions
Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash from the grocery store saves tons of time and works perfectly in this recipe. You’ll need about 6 cups of cubed squash.
What’s the difference between curry powder and curry paste?
Curry powder is a dry spice blend, while curry paste is wet and contains fresh ingredients like lemongrass and chilis. Both work here, but paste is more intense—use less and adjust to taste.
Can I make this ahead for meal prep?
Yes! This soup actually tastes better the next day as the flavors develop. Make it up to 3 days ahead and reheat gently before serving. Add fresh garnishes right before eating.
How do I know when butternut squash is done roasting?
The squash should be fork-tender and have golden-brown edges. If you can easily pierce it with a fork and it’s starting to caramelize, it’s ready!
Can I use light coconut milk instead of full-fat?
You can, but the soup will be less creamy and rich. For best results, stick with full-fat coconut milk. If using light, add a tablespoon of coconut cream or cashew butter for richness.
Final Thoughts
This Curried Butternut Squash Soup with Coconut Cream is a flavor-packed bowl of autumn goodness with an exotic twist. The combination of sweet squash, warm spices, and creamy coconut creates a soup that’s both comforting and exciting. Whether you’re meal prepping for the week or hosting a dinner party, this soup delivers every time! Once you try this recipe, it’ll become a regular in your fall and winter rotation.
