My Curried Butternut Squash Soup reinvents your favorite fall classic with amazing and exotic flavors, including red curry paste, coconut milk, fresh ginger, and lime.
Looking for more butternut squash recipes? Try this Honey Roasted Butternut Squash.
Creamy Curried Butternut Squash Soup
I love anything with butternut squash.. we all do, right? 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. 🙌
What You’ll Need
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 you go the frozen route.
- 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: To get a bright note that goes well with the coconut milk and curry, I use a couple of tablespoons of fresh lime juice. 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 awesome garnishes for this warming soup.
How to Make Curried Butternut Squash Soup
This simple butternut squash soup is a snap to prepare, especially if you have an immersion blender.
- 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.
- 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.
- 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.
- Enjoy! Ladle the blended soup into bowls. Garnish with yogurt, cilantro, pumpkin seeds, and/or sriracha sauce. Serve.
Tips for Success
When making curried butternut squash soup, it’s helpful to know a bit 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 just about any winter squash in this recipe, from acorn to pattypan.
- Coconut Milk: For a thicker, richer soup, use full-fat coconut milk.
- Curry Options: Green and yellow curry pastes can also be used, but they may be hotter to the palate.
I love this soup as-is, but if you’re looking for easy side dish ideas, I’ve got you covered! Here are some of my favorites.
- 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 Two Ingredient 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. Easy!
- 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 keep in mind 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 smooth and 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.
Curried Butternut Squash Soup
- 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 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
- Heat oil in a Dutch oven set over medium-high heat.
- Add onions and cook for 2 minutes.
- Stir in garlic and cook for 20 seconds.
- Stir in curry paste and ginger; continue to cook for 30 seconds, or until fragrant.
- Add squash and generously season with salt and pepper.
- Add coconut milk and vegetable broth; bring to a boil.
- Reduce heat to medium and continue to cook for 10 to 15 minutes, or until squash is very tender.
- Stir in 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 soup into bowls.
- Garnish with yogurt, cilantro, pumpkin seeds, and/or sriracha sauce.
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.