Curried Butternut Squash Soup

My Curried Butternut Squash Soup reinvents your favorite Fall squash soup with amazing and exotic flavors, including red curry paste, coconut milk, fresh ginger, and zesty lime.

Creamy Curried Butternut Squash Soup

I love anything with butternut squash because it’s great as a salad ingredient, main course ingredient, and definitely in hearty soups like this one! You’ve probably seen lots of recipes for butternut squash soup, and for good reason – it’s pretty much the perfect cozy Fall dinner or lunch. But, this recipe is extra-special thanks to a delicious twist: curry + coconut milk! By adding red curry paste, coconut milk, ginger, and lime juice, this soup combines delicious Asian ingredients with classic American butternut squash soup. I hope you’re gonna love this refreshing take on an old favorite! If NOT, there’s always my very classic Butternut Squash Soup. 🙌

Why You’ll Love Curried Butternut Squash Soup

• Rich and Creamy Texture: Butternut squash soup has a velvety, creamy, comforting texture. It’s a warm hug in a bowl.
• Versatile: You can customize this soup to your taste by adding various spices, herbs, or even a touch of sweetness with ingredients like maple syrup or honey.
• Easy to Make: Making butternut squash soup is relatively easy, even for beginner cooks. It involves minimal ingredients and doesn’t require complex techniques.
• Nutritious: Butternut squash is packed with vitamins A and C, potassium, and magnesium. It’s a healthy choice for a hearty soup.

Ingredients For Butternut Squash Soup

Most of these ingredients are ordinary pantry staples that you probably have on hand. However, if you find that some are hard to locate in your local grocery store, try visiting an Asian grocery store or market. Or Amazon. 😊

• Olive Oil: For sauteing the aromatics, just a couple of tablespoons.
• Onion: You’ll need one small yellow onion, finely diced.
• Garlic: Mince or press a few fresh garlic cloves to make a flavorful aromatic base for the soup.
• Curry Paste: You can usually find Thai red curry paste in small jars in the ethnic foods section of the grocery store. If you have trouble sourcing it, try asking at an ethnic market or specialty grocery store.
• Ginger: For this recipe, I like using a tablespoon of freshly grated ginger.
• Butternut Squash: You’ll need six cups of peeled and chopped butternut squash. Peel and chop it yourself, or you use store-bought chopped butternut squash, fresh or frozen. Make sure to thaw if using frozen squash.
• Salt and Pepper: To taste.
• Coconut Milk: I use one can of unsweetened light coconut milk.
• Broth: You’ll need two cups of your preferred broth. I typically use low sodium broth.
• Lime Juice: I use a couple of tablespoons of fresh lime juice to get a bright note that goes well with the coconut milk and curry. Lemon juice or even rice vinegar will also work here. 
• Garnishes: Plain yogurt, chopped fresh cilantro, pumpkin seeds, and/or a swirl of sriracha are great garnishes for this soup.

How to Make Curried Butternut Squash Soup

1. Saute the Aromatics. Heat your olive oil in a Dutch oven over medium-high heat. Add the diced onions and cook for 2 minutes. Stir in the garlic, and cook for 20 seconds. Finally, stir in the curry paste and ginger. Cook for 30 seconds, or until fragrant. 
2. Add the Squash and Liquids. Add the squash to the Dutch oven, and season it with salt and pepper. Pour in the coconut milk and vegetable broth, and bring to a boil. Reduce the heat to medium, and continue to cook for 12 to 15 minutes, or until the squash is tender.
3. Finish the Soup. Stir in the lime juice, and taste the soup for salt and pepper. Adjust the seasonings as needed. Then, using an immersion blender, blend the soup until smooth. You can also blend it in a blender in batches if you prefer.
4. Enjoy! Ladle the blended soup into bowls. Garnish with yogurt, cilantro, pumpkin seeds, and/or sriracha sauce. Serve.

Tips for Curried Butternut Squash Soup

When making this squash soup, it’s helpful to know a little about the ingredients. Here are a couple of easy tips to help you make this soup the best it can be.

• Squash Substitute: You can use almost any winter squash in this recipe, from acorn to pattypan.
• Coconut Milk: Use full-fat coconut milk for a thicker, more decadent soup.
• Balancing Sweetness: Butternut squash can vary in sweetness. Add more lime juice to cut through the sweetness if your soup is too sweet.
• Texture Adjustment: Adjust the soup’s texture by adding more liquid (vegetable broth or water). If it’s too thin, simmer it longer to reduce it.
• Spice Control: If you’re not accustomed to spice and heat, start with a smaller amount of curry paste and gradually add more.
• Roast The Squash: Roasting the butternut squash before adding it to the soup can intensify its flavor. Simply cut the squash in half, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast in the oven until it’s soft and slightly caramelized. This step adds depth to the soup.

Serving Suggestions For Soups

• Bread: Who doesn’t love a nice warm roll or crusty slice of bread with soup? But for this recipe, I really love serving my Easy Naan! The curry and squash flavors are perfect with this simple flatbread.
• Salad: Soup and salad—so healthy and so delicious. You can go super-complex with tons of fresh veggies, nuts, and fruits, or take a different spin and make this Simple Cucumber Salad.
• Pork: A nice roast pork loin makes this dish a feast! Try my Instant Pot Pork Loin for a super-simple option that cooks up in no time.

How to Store and Reheat Leftovers

• To store your leftover butternut squash soup, place it into jars or airtight soup storage containers, and refrigerate for up to four days.
• To reheat, place the desired portion into a saucepan and heat on low until piping hot all the way through.

Can I Freeze Butternut Squash Soup?

• Butternut squash soup can be frozen and reheated later, but know that the coconut milk may cause the soup to separate when thawed and reheated. It will still be safe to eat, but the texture may not be as creamy. To freeze, place the cooled soup into freezer containers or bags. Leave a small amount of room for the liquid to expand as it freezes. Frozen butternut squash soup will keep for up to 3 months.
• Thaw overnight in the refrigerator before using.

More Butternut Squash Recipes

• Honey Roasted Butternut Squash
• Turkey Chili With Butternut Squash
• Roasted Butternut Squash With Brussel Sprouts
• Sancocho Dominicano

Curried Butternut Squash Soup

Katerina | Diethood

With red curry paste, lime juice, and coconut milk, this Curried Butternut Squash Soup reinvents your favorite fall classic with amazing Asian flavors!

5 from 10 votes

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Servings : 6

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

  

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• ▢ 2 tablespoons olive oil
• ▢ 1 small yellow onion, diced
• ▢ 4 cloves garlic, minced
• ▢ 2 tablespoons red curry paste
• ▢ 1 tablespoon grated fresh ginger
• ▢ 6 cups peeled and chopped butternut squash, you can also use store-bought chopped butternut squash, fresh or frozen; make sure to thaw before using.
• ▢ salt and fresh ground black pepper, to taste
• ▢ 1 can (14 ounces) unsweetened light coconut milk, shake the can before opening
• ▢ 2 cups low sodium vegetable broth
• ▢ 2 tablespoons lime juice
• ▢ naan bread, for serving, optional
• ▢ Plain yogurt, for garnish, optional
• ▢ Chopped fresh cilantro, for garnish
• ▢ Pumpkin seeds, for garnish
• ▢ Sriracha sauce, for garnish, optional

Instructions

 

• Heat the olive oil in a Dutch oven set over medium-high heat. Add the onions and cook for 2 minutes. Stir in the garlic and cook for 20 seconds. Stir in curry paste and ginger; continue to cook for 30 seconds or until fragrant.
• Add the squash and generously season with salt and pepper. Stir in the coconut milk and vegetable broth; bring to a boil. Reduce heat to medium and continue to cook for 10 to 15 minutes or until the squash is very tender.
• Stir in the lime juice and taste the soup for salt and pepper; adjust as needed.
• Using an immersion blender, blend the soup until smooth. You can also blend it in a blender in batches. Taste for seasonings and adjust accordingly.
• Ladle the soup into bowls.
• Garnish with yogurt, cilantro, pumpkin seeds, and/or sriracha sauce, and serve.

Equipment

• Dutch Oven
• Chef Knife
• Measuring Cups and Spoons
• Immersion Blender

Notes

• Squash Substitute: You can use almost any winter squash in this recipe, from acorn to pattypan.
• Coconut Milk: Use full-fat coconut milk for a thicker, more decadent soup.
• Balancing Sweetness: Butternut squash can vary in sweetness. If your soup turns out too sweet, balance it by adding more lime juice or a touch of apple cider vinegar to cut through the sweetness.
• Texture Adjustment: Adjust the texture of your soup by adding more liquid (vegetable broth or water) if it’s too thick or simmer it longer to reduce it if it’s too thin.
• Spice Control: Be cautious when adding spicy ingredients like curry paste if you’re not accustomed to heat. You can always start with a smaller amount and gradually add more to taste.
• Roast The Squash: Roasting the butternut squash before adding it to the soup can intensify its flavor. Drizzle the squash cubes with olive oil, season with salt and pepper, and roast in the oven for 20 to 25 minutes or until it’s soft and slightly caramelized.

Nutrition

Calories: 179 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Sodium: 375 mg | Potassium: 529 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 15839 IU | Vitamin C: 33 mg | Calcium: 81 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup

Cuisine: American, Asian

Keyword: butternut squash soup, butternut squash with curry

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