How’s the weather where you are? Is it starting to cool down a little?
If so, I have just the thing for you. And if it’s not quite sweater weather yet, let’s pretend it’s a gray, rainy afternoon — the kind where you’re wrapped in a blanket, craving something warm and comforting.
How does a steaming bowl of soup sound?
A Cozy Bowl of Comfort
There’s something magical about fall that makes me crave soup almost every day. The air turns crisp, leaves fall underfoot, and my kitchen fills with the smell of roasted squash, garlic, and spices. This Curried Butternut Squash Soup is one of those recipes that feels like a hug in a bowl — smooth, creamy, and full of cozy curry flavor.
I’ve experimented with a few different versions over the years — from a Thai-inspired butternut soup to a spicy sweet potato coconut curry — but this one might just be my favorite yet. Once autumn rolls around, I can’t resist picking up a couple of butternut squashes every time I’m at the market. They’re too good to pass up.
The combination of butternut squash, curry powder, and coconut milk creates something so luscious and satisfying that you’ll want to make it all season long.
Why You’ll Love This Curried Butternut Squash Soup
This recipe is simple, nourishing, and ready in just about 30 minutes. No complicated steps or fancy equipment — just a pot, a blender, and some everyday ingredients.
Here’s why it’s worth making:
- Creamy & velvety texture without heavy cream
- Naturally vegan and gluten-free
- Warming spices that bring comfort to chilly evenings
- Loaded with nutrients from fresh butternut squash
- Perfect for meal prep or entertaining
Butternut squash is a real superfood — rich in fiber, potassium, and vitamins A, C, and E. It’s also incredibly versatile, soaking up the flavor of whatever you pair it with. In this case, the curry powder and coconut milk make it irresistibly fragrant and smooth.
Simple Ingredients, Big Flavor
This soup uses a short list of ingredients, but every one of them adds something special.
You’ll start by gently sautéing shallots and garlic in coconut or avocado oil until fragrant. Then, toss in the butternut squash, curry powder, and a touch of cinnamon for that warm, aromatic depth.
Once everything starts to soften, you’ll add light coconut milk and vegetable broth, giving the soup its signature silky texture. A drizzle of maple syrup balances the spice and highlights the natural sweetness of the squash, while a spoonful of chili garlic paste adds just the right amount of heat — totally optional, but highly recommended if you like a little kick.
Let it simmer until the squash is fork-tender, then blend it all up into creamy perfection.
Cozy Vibes in Every Spoonful
When you first taste this soup, you’ll notice the gentle spice of curry, followed by the earthy sweetness of squash, and finally the rich coconut finish that ties everything together.
It’s simple but deeply satisfying — the kind of meal you’ll want to curl up with after a long day.
And if you’re anything like me, you’ll start thinking about all the toppings: a drizzle of coconut milk, toasted pumpkin seeds, maybe a sprinkle of chili flakes for a little drama.
This recipe makes about four generous servings, which means you can easily make it ahead for quick lunches or cozy dinners during the week. It also freezes beautifully for up to a month, so don’t be shy about doubling the batch.
What to Serve with Curried Butternut Squash Soup
This soup is perfectly delicious on its own, but if you want to round out your meal, here are some ideas:
- A crusty slice of sourdough or your favorite sandwich (try a chickpea shawarma or roasted veggie melt).
- A fresh side salad, like a detox-style green salad with lemon dressing, to balance the richness.
- Roasted chickpeas or croutons on top for extra crunch.
Stay Cozy, Friends
This Curried Butternut Squash Soup is everything you want in a fall recipe — simple, nourishing, and deeply comforting. Whether you’re enjoying it solo on a quiet night in or serving it to friends at your next get-together, it’s guaranteed to bring warmth to the table.
If you try this recipe, don’t forget to leave a comment or snap a picture and tag it on social media. I’d love to see your version and hear what you think.
And with the holidays just around the corner, stay tuned for more cozy, wholesome recipes to keep your kitchen smelling amazing all season long.
Print
Curried Butternut Squash Soup
- Total Time: 30 min
Description
A creamy, fragrant soup made with roasted butternut squash, coconut milk, and warming curry spices. This comforting recipe comes together in just 30 minutes and is perfect for chilly fall or winter evenings. Naturally vegan, gluten-free, and full of nourishing ingredients.
Ingredients
For the Soup:
1 tablespoon coconut oil or avocado oil
2 medium shallots, finely chopped
2 cloves garlic, minced
6 cups peeled and cubed butternut squash (about 1 small squash or ~840 g)
1 pinch sea salt and black pepper, plus more to taste
1½ tablespoons yellow curry powder
¼ teaspoon ground cinnamon
1 can (14 oz / 400 ml) light coconut milk
2 cups vegetable broth (homemade or store-bought)
1–3 tablespoons maple syrup (to taste, or sub coconut sugar)
1–2 teaspoons chili garlic paste (optional, for heat)
For Serving (Optional):
Toasted pumpkin seeds (pepitas)
A drizzle of full-fat coconut milk
Extra chili garlic paste or fresh herbs for garnish
Instructions
-
Sauté aromatics:
Heat a large pot over medium heat. Add the oil, shallots, and garlic. Cook for about 2 minutes, stirring frequently, until fragrant and lightly golden. -
Add the squash & spices:
Add the cubed butternut squash to the pot. Sprinkle in the salt, pepper, curry powder, and cinnamon. Stir well to coat the squash evenly with the spices. Cover and cook for 4–5 minutes, stirring occasionally. -
Simmer the soup:
Pour in the coconut milk, vegetable broth, maple syrup, and chili garlic paste (if using). Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the squash is fork-tender. -
Blend until creamy:
Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the soup to a blender and blend until creamy, then return it to the pot. -
Adjust and serve:
Taste and adjust the seasoning — add more curry powder for spice, maple syrup for sweetness, or salt to enhance the flavor. Reheat gently if needed. -
Garnish & enjoy:
Ladle the soup into bowls and top with a swirl of coconut milk, a sprinkle of toasted pepitas, and a little chili paste for extra heat. Serve warm and enjoy every cozy spoonful.
Notes
- Curry Powder: Adjust to your preference — mild for subtle warmth or hot for extra kick.
- Coconut Milk: Light coconut milk keeps it balanced, but full-fat will make it extra creamy.
- Texture: For a thicker soup, reduce the broth slightly; for a thinner one, add more.
- Make it hearty: Add roasted chickpeas, cooked lentils, or quinoa for a more filling meal.
- Presentation: Finish with roasted pumpkin seeds, microgreens, or a sprinkle of smoked paprika for that restaurant-style touch.
- Prep Time: 5 min
- Cook Time: 25 min
