Claire’s Curried Butternut Squash Soup
This creamy curried butternut squash soup with coconut milk is the perfect fall comfort food. Easy to make, vegan, and bursting with warm spices.
Frequently asked questions
＋ − Can I make this soup ahead of time?
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.
＋ − Can I use pre-cut butternut squash?
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.
＋ − Is this soup dairy-free?
Yes, this recipe is completely dairy-free thanks to the coconut milk. It s also naturally vegan and gluten-free.
＋ − How can I make this soup less spicy?
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.
＋ − What can I use instead of coconut milk?
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.
Claire’s Curried Butternut Squash Soup
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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