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Curried Butternut Squash Soup in a white Dutch oven with a wooden spoon inside the pot

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!
Servings : 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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.
  • Serve.


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 | Net Carbs: 19 g

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