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Claire’s Curried Butternut Squash Soup
Vegan
Gluten Free
American

Claire's Curried Butternut Squash Soup

A creamy, warming butternut squash soup with aromatic curry spices and coconut milk, perfect for cozy fall evenings.
Vegan
Gluten Free
American

Claire's Curried Butternut Squash Soup

A creamy, warming butternut squash soup with aromatic curry spices and coconut milk, perfect for cozy fall evenings.

1 hr 45 mins

Prep Time

1 hr 20 mins

Cook Time

Easy

Level

Serves 4

Servings

1 hr 45 mins

Prep Time

1 hr 20 mins

Cook Time

Easy

Level

Serves 4

Servings

This soul-warming butternut squash soup became a staple in my daughter’s college kitchen, and for good reason. The combination of roasted butternut squash, fragrant curry spices, and creamy coconut milk creates a bowl of pure comfort that’s surprisingly simple to make. What started as a care package recipe has become a family favorite that we return to every fall. The natural sweetness of the squash pairs beautifully with warm spices, while a touch of apple adds subtle complexity. Top it with toasted pumpkin seeds or curried almonds for the perfect finishing touch.

Ingredients

  • butternut squash
    1
  • olive oil
    1
    tablespoon
  • onion
    1
  • shallot
    1
  • curry powder
    2
    tablespoons
  • ground turmeric
    1
    teaspoon
  • apple
    1
  • fresh ginger
    1
    slice
  • water
  • coconut milk
    1
    14 ounce can
  • salt

Tips

  1. Add a can of drained chickpeas for extra protein and texture.

  2. Substitute sweet potato for half the butternut squash for a different flavor profile.

  3. Stir in a tablespoon of maple syrup for added sweetness.

  4. Top with toasted curried almonds or pumpkin seeds for crunch.

  5. Add a splash of lime juice before serving for brightness.

Storage

Store leftover soup in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally. You may need to add a splash of water or broth if the soup has thickened during storage.

Steps:

Roast the Butternut Squash
Preheat your oven to 350°F (175°C). Pierce the butternut squash several times with a fork and place it on a baking sheet. Roast for about 45 minutes, until the squash feels tender when pressed. Let it cool until you can handle it safely, then cut in half, scoop out the seeds, peel off the skin, and chop the flesh into chunks.
Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced shallot, cooking and stirring until they become translucent and fragrant, about 10 minutes. Stir in the curry powder and turmeric, cooking for another 2 minutes until the vegetables are evenly coated with spices.
Simmer the Soup Base
Add the roasted squash chunks, chopped apple, and minced ginger to the skillet with the spiced onion mixture. Pour in enough water to just cover the ingredients. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer until the squash and apples are very soft, about 15 minutes.
Blend and Finish
Using a potato masher or immersion blender, break up the squash until you reach your desired consistency - some prefer it completely smooth while others like a bit of texture. Stir in the coconut milk and season with salt to taste. Simmer for 3 more minutes until heated through and well combined.

Nutritions

  • Calories

    388 kcal

    Energy

    1623 kJ

    Protein

    6 g

    Fat

    25 g

    Carbohydrates

    44 g

    Fiber

    8 g

    Sugars

    15 g

    Salt

    0.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add a can of drained chickpeas for extra protein and texture.

  2. Substitute sweet potato for half the butternut squash for a different flavor profile.

  3. Stir in a tablespoon of maple syrup for added sweetness.

  4. Top with toasted curried almonds or pumpkin seeds for crunch.

  5. Add a splash of lime juice before serving for brightness.

FAQ

Yes! This soup actually tastes better the next day as the flavors have time to meld. Store it covered in the refrigerator and reheat gently on the stovetop.
Absolutely! You can save time by using pre-cut butternut squash from the store. You’ll need about 3-4 cups of cubed squash. Just skip the roasting step and add it directly to the pot.
Yes, this recipe is completely dairy-free thanks to the coconut milk. It’s also naturally vegan and gluten-free.
Start with just 1 tablespoon of curry powder and add more to taste. You can also balance the heat by adding a touch of maple syrup or brown sugar.
Heavy cream, half-and-half, or cashew cream work well as substitutes, though they’ll change the flavor slightly. For a lighter version, use low-fat milk or additional vegetable broth.