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+ servings
5 from 9 votes
Curried Butternut Squash Soup in a white Dutch oven with a wooden spoon inside the pot

Curried Butternut Squash Soup

4 4 4
WW Freestyle: 4
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
With red curry paste, lime juice, and coconut milk, this Curried Butternut Squash Soup reinvents your favorite fall classic with amazing Asian flavors!
Course: Soup
Cuisine: American, Asian
Servings: 6
Calories: 179


  • 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.
Nutrition Facts
Curried Butternut Squash Soup
Amount Per Serving
Calories 179 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 375mg16%
Potassium 529mg15%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 5g6%
Protein 2g4%
Vitamin A 15839IU317%
Vitamin C 33mg40%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: butternut squash soup, butternut squash with curry