Curried Butternut Squash Soup Recipe

If you’re looking for a cozy, flavorful soup that feels like a warm hug in a bowl, you’ve got to try this Curried Butternut Squash Soup Recipe. I absolutely love how the sweetness of the butternut squash pairs with the fragrant curry spices, and the creamy coconut milk makes it so rich without being heavy. When I first tried making this, I was surprised at how simple it is — yet it feels like something special enough for guests or a chilly weeknight dinner. Keep reading because I’m sharing all my tips so you can nail this soup and maybe even make it your go-to fall or winter cozy meal!

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Ingredients You’ll Need

I love how wholesome and vibrant these ingredients come together — the butternut squash delivers that natural sweetness and creaminess, while the curry powder and cinnamon add that perfect hint of spice and warmth. When you’re shopping, look for a firm butternut squash with no soft spots, and fresh shallots to get that subtle sweetness that’ll balance the curry.

• Coconut or Avocado Oil: Both hold up well for sautéing and add a mild, pleasant flavor.
• Shallots: These add just the right touch of sweetness and depth without overpowering the soup.
• Garlic: Freshly minced garlic is key to bringing warmth and complexity.
• Butternut Squash: The star of the soup—pick a small one for about 6 cups peeled and chopped.
• Sea Salt + Black Pepper: Essential for seasoning and bringing out the natural flavors.
• Curry Powder: Use your favorite blend—this adds the signature flavor.
• Ground Cinnamon: Just a pinch intensifies the curry’s warmth.
• Light Coconut Milk: Gives creaminess and that subtle, tropical sweetness.
• Vegetable Broth: Use a good quality one for depth; homemade or store-bought both work.
• Maple Syrup or Coconut Sugar: A little sweetener balances the spices perfectly.
• Chili Garlic Paste (optional): If you like a touch of heat and extra flavor, it’s a game changer.

Variations

I always love to tweak this Curried Butternut Squash Soup Recipe depending on what I’m craving or what’s in my pantry. Feel free to play around with the spice levels or even the liquids. This recipe is honestly pretty forgiving, so have fun making it your own!

• Spicy Boost: I usually add a bit more chili garlic paste or a pinch of cayenne when I want things with a kick—my family goes crazy for the extra heat!
• Richer Soup: Sometimes I swap light coconut milk for full-fat coconut milk for a creamier, indulgent texture.
• Vegan Protein: Adding cooked chickpeas toward the end will bulk it up and add some plant-based protein.
• Herbal Twist: I occasionally garnish with fresh cilantro or a squeeze of lime for a fresh, bright contrast.

How to Make Curried Butternut Squash Soup Recipe

Step 1: Gently Sauté Shallots and Garlic

Heat your pot over medium and add the coconut or avocado oil. Once it’s warm, toss in the diced shallots and minced garlic. Stir frequently, cooking for about 2 minutes until they’re fragrant and slightly translucent — don’t let the garlic brown or it will turn bitter. This base flavor is so important for a rich soup.

Step 2: Add Butternut Squash and Spices

Next, add your chopped butternut squash to the pot. Season everything with sea salt, black pepper, curry powder, and just a little ground cinnamon. Stir well to coat the squash in the spices. Cover the pot and let it cook for about 4 minutes, stirring occasionally — this brief cooking helps the spices bloom and start infusing that squash flavor.

Step 3: Pour in Liquids and Simmer

Pour in the light coconut milk and vegetable broth, then add the maple syrup or coconut sugar for balance. If you like a little heat, stir in 1-2 teaspoons of chili garlic paste here. Bring everything to a low boil, then reduce heat to low and cover. Let it simmer gently for about 15 minutes or until the squash is fork tender.

Step 4: Blend Until Silky Smooth

Now the fun part — blend your soup! I use an immersion blender straight in the pot for convenience, but you can carefully transfer it to a blender in batches if needed. Purée on high until creamy and smooth. Taste your soup and tweak the seasoning if you want, maybe more curry powder, salt, or sweetener. Let it cook a few more minutes to meld the flavors, then it’s ready to serve.

How to Serve Curried Butternut Squash Soup Recipe

Garnishes

I love topping this soup with toasted pumpkin seeds for crunch and a drizzle of full-fat coconut milk for extra creaminess. If you’re a chili fan, a small dollop of chili garlic paste on top adds a fresh punch. These garnishes add texture and layers of flavor that make the soup feel really special.

Side Dishes

Light and crusty bread, like a baguette or sourdough, pairs perfectly—great for dipping into all that delicious soup. A crisp green salad with a tangy vinaigrette is also a nice contrast to the warm, spicy flavors.

Creative Ways to Present

For dinner parties or holidays, I like to serve this soup in little hollowed-out mini pumpkins or squash bowls. It makes the presentation festive and feels so cozy. You can also sprinkle fresh herbs like cilantro or parsley on top just before serving for a pop of color.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the fridge for 3-4 days. I usually cool mine completely before refrigerating to avoid condensation that could water it down. Give it a good stir before reheating.

Freezing

This soup freezes wonderfully, which surprised me at first! Use freezer-safe containers or bags, leaving some space for expansion. It keeps well for up to a month. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent scorching. If the soup seems too thick after freezing, add a splash of broth or coconut milk to rehydrate it and bring back its creamy texture.

FAQs

Final Thoughts

This Curried Butternut Squash Soup Recipe has become one of my all-time favorites for good reason—it’s satisfying, packed with flavor, and surprisingly quick to make. I remember the first time I shared this with my family, and how everyone kept going back for seconds. It’s one of those recipes that feels like it takes a bit of fancy effort but is honestly so approachable. If you try it, trust me, this is one you’ll want to keep in your rotation for back-to-school nights, cooler weekends, or anytime you need a comforting pick-me-up.

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