Coconut Curry Butternut Squash Soup

Name: Coconut Curry Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp curry powder; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper; 1 medium butternut squash, peeled and diced (about 4 cups); 4 cups vegetable broth; 1 can (14 oz) coconut milk; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro, for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

Be the First to Review!

Welcome to a cozy bowl of Coconut Curry Butternut Squash Soup! This dish brings together the warmth of curry spices and the creaminess of coconut milk to create a delightful, comforting meal. Perfect for a chilly evening or whenever you need a nourishing bowl of goodness.

Save Print Jump to Recipe

Ingredients for Coconut Curry Butternut Squash Soup

Olive oil is the base for sautéing, lending a subtle, fruity flavor. Onion, garlic, and ginger form a fragrant trio that sets the stage for the curry profile. Curry powder, cumin, coriander, and cayenne pepper create a rich, spicy depth. The star, butternut squash, brings a natural sweetness and velvety texture. Vegetable broth adds a savory backbone, while coconut milk provides a creamy, luscious finish. Lime juice cuts through the richness with a bright, zesty note, and fresh cilantro adds a pop of color and fresh flavor.

Tips & Tricks

If your squash is particularly hard to peel, microwave it for a few minutes to soften the skin.
Adjust the cayenne pepper to control the heat level to your preference.
For an extra creamy texture, you can add an additional half can of coconut milk.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a side of jasmine rice to soak up every drop. For a heartier meal, serve it alongside a simple green salad with a tangy vinaigrette.

Frequently Asked Questions

Can I use frozen butternut squash?: Yes, you can! It’s a great time-saver. Just adjust the cooking time slightly as frozen squash may cook faster.
How can I make it spicier?: Increase the cayenne pepper or add a dash of your favorite hot sauce before serving.
Is there a substitute for coconut milk?: You can use almond milk or cashew cream for a different flavor, though it will alter the richness slightly.

Coconut Curry Butternut Squash Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the chopped onion, garlic, and ginger. Sauté these aromatics until the onion turns translucent, which should take about five minutes. It’s at this point your kitchen will start to smell amazing.

Now, stir in the curry powder, cumin, coriander, and cayenne pepper. Cook these spices for just about a minute to let them bloom and release their full flavors.

Next, add the diced butternut squash and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes. You’ll know it’s ready when the squash is tender and easily pierced with a fork.

Once cooked, remove the pot from the heat and let it cool slightly. Carefully use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.

Return the pureed soup to the pot and stir in the coconut milk. Reheat gently over low heat, but be careful not to let it boil. Season with salt, pepper, and lime juice to taste.

Finally, serve the soup hot, garnished with fresh cilantro for that extra burst of flavor.

Why You'll Love This Recipe

Easy to make with simple ingredients.
Rich in flavor and creamy texture.
Perfect for meal prep and leftovers.
Vegan and gluten-free, accommodating various dietary needs.
Can be spiced up or down to suit your taste.

Ingredients

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

1 tbsp ginger, grated

1 tbsp curry powder

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 medium butternut squash, peeled and diced (about 4 cups)

4 cups vegetable broth

1 can (14 oz) coconut milk

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent, about 5 minutes.

3. Stir in curry powder, cumin, coriander, and cayenne pepper. Cook for 1 minute until fragrant.

4. Add diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is tender.

5. Remove pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully blend it in batches in a countertop blender.

6. Return the soup to the pot, stir in coconut milk, and reheat gently over low heat. Do not boil.