This curried butternut squash soup is one of our fall favourites! It’s:
7 Ingredients
30 Minutes
Thick & Creamy
Perfectly Spiced
And Beautifully Garnished!
Don’t toss the seeds and skin when you cut up your squash for this recipe! While our soup cooks, we roast the squash seeds and peel together at 400 degrees F for 15-20 minutes to make crunchy squash chips and seeds for garnish!
7 Ingredients For Curried Butternut Squash Soup
Large, flavourful, sweet, butternut squash provides the bulk of this tasty soup!
Coconut milk bumps up the creaminess (feel free to use lite coconut milk, another plant milk, or even more broth. Your soup will be a little less thick and creamy but will still be tasty).
And curry powder provides the wonderful spice!
*We love adding some chilli garlic sauce to give this soup another spicy layer. However, you can certainly omit the chilli or even add a bit of maple syrup in its place to sweeten the soup if desired.
Cutting Butternut Squash
Cutting butternut squash can be a little daunting if you’ve never cooked with squash before.
There are some helpful tips to walk you through it…
- Slice off the stem and bottom ends first.
- Turn the squash on one of its ends so that it stands upright.
- Use a sharp knife and carefully peel the skin by running your blade down the length of the squash.
- Keep your fingers out of the way and use a vegetable peeler if you’re not as comfortable with a knife.
- Slice the peeled squash in half lengthwise.
- Scrape out the seeds and the stringy membrane.
- Then dice your squash into cubes.
*You can pull the seeds out of the stringy membrane and rinse them under cold water to clean them off a bit more. Pat them dry with a clean towel and toss them on a baking sheet with the washed slices of peel. Toss on some salt, pepper, and any other spices (like some curry powder and smoked paprika) and roast at 400 degrees F for 15-20 minutes!
Do I Need To Roast The Butternut Squash First
We find this recipe to be just as tasty and much timelier when we don’t roast the squash!
- Simply add the cubed squash to a large pot with some onion, garlic, and curry powder.
- Steam the squash for about 5 minutes to soften it and infuse it with the spices.
- Then pour in the broth and cook for about 10 minutes.
- Add in the coconut milk and blend it up!
That’s it! Simple, timely, ready in 30 minutes or less!
Recipe Cost For Curried Butternut Squash Soup
The cost of this soup will vary depending on where you are located and whether or not squash is in season. However, this soup costs us approximately:
CAD $9.82! That’s less than $2.50 per serving.
We save over $2 by adding our constant supply of homemade veggie scrap broth! But if you use store-bought broth, the price rises to CAD $12.10.
*If we buy squash out of season we can usually expect to pay about $3 more.
So grab that squash, use those seeds, use those peels, and enjoy this creamy curried butternut squash soup!
Make sure to let us know in the comments below how you like it!
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Stunning, Simple Curried Butternut Squash Soup
- Total Time: 30 minutes
- Yield: serves 6
- Diet: Vegan
Description
This curried butternut squash soup is so easy, creamy, perfectly spiced and beautifully garnished. Ready in just 30 minutes. A fall favourite!
Ingredients
- 1 large butternut squash (mine was 9 cups cubed, or use about 1 and 1 ½ smaller squash)*
- 3 cloves garlic, minced
- ½ medium onion, chopped
- 1 ½ – 2 tablespoon curry powder
- 400ml can coconut milk (can use lite coconut milk, see notes for alternatives)
- 2–3 cups vegetable broth (homemade or store-bought)
- ½ – 1 teaspoon chilli garlic sauce (or sweeten with maple syrup)
- salt & pepper to taste
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Peel, deseed, and dice your squash. If you’re uncomfortable peeling the tough skin off with a knife or vegetable peeler (see body of post for instructions), prick the squash all over with a fork and microwave for 3 minutes. This will soften the skin and make it easier to peel (just watch your hands! The squash gets hot).
- Heat a large pot over medium-low. With a dash of oil, broth, or water saute the garlic and onion for 2-3 minutes until fragrant. Add a pinch of salt and pepper to help the flavours come out.
- Add diced squash and curry powder, stir, and put the lid on to steam for 3-5 minutes. Stir once or twice to make sure it’s not sticking too much. Add in some water or broth if needed.
- Pour in coconut milk and 2 to 3 cups of broth depending on the size of your squash. You want the squash to be just covered with liquid. If you like your soup really thick, start with less broth and add more once you puree the soup and see what the thickness is like.
- Bring the soup to a boil, then lower the heat. Stir in the chilli garlic sauce or maple syrup if you prefer it sweet. Cover and cook at a low boil for 10-15 minutes or until the squash easily breaks apart. Stir periodically.
- Using an immersion blender, blend the soup until smooth and creamy. You can use a stand blender if yours is able to process hot liquids. You will likely need to blend it in two batches. Alternatively, allow the soup to cool, transfer to a blender, and then reheat on the stovetop.
- Once blended, taste and adjust the seasonings. You can add more broth here if the soup is too thick. If you like it thick and have leftovers you may need to add a bit more broth when you reheat the soup as it will get thicker as it sits in the fridge.
- To serve, garnish with roasted squash seeds and skin, fresh herbs, and/or a dollop of your favourite coconut yogurt. Serve warmed naan on the side!
Notes
Approximate Cost: This soup made using our homemade broth costs us, CAD $9.82 ($2.46/serving). Using store-bought broth costs us, CAD $12.10.
Instead of coconut milk, you can use another plant milk or even more broth. The soup just won’t be quite as thick and creamy but it will still be tasty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Maria Alexandre
Please make this soup & make a double batch. It kept very well in the fridge for 4 days. Don’t hesitate to make it advance. It is absolutely delicious! The best squash soup recipe I have ever made. It’s so easy and so rich with flavour and autumn goodness YUM
Kathryn Alexandre
Thank you so much for this review! I am so thrilled you loved this soup and will be making double batches! Enjoy!
Donnie
This soup is delicious! Needed a quick lunch today and it literally only took 30 minutes to make! This will be going in our regular rotation for sure! Thanks!!
Kathryn Alexandre
Fantastic! So glad you liked it. I love how quickly the cubed butternut squash cooks in this one. Enjoy!
Judy Kowalsky
This soup looks delicious and the recipe seems easy! I have all the ingredients, I’m going to make it this week.
Kathryn Alexandre
Oh great! I’m glad it caught your eye. Let me know how you like it when you give it a try and thank you so much for the star rating!
Judy
I had a butternut squash in my veggie box this week and had all the other ingredients in the house, so I made this last night for supper.
We both enjoyed it very much, I loved that it wasn’t difficult to make.
Will certainly add this to our winter soup menus
Kathryn Alexandre
I’m so glad this was simple for you to make and you had all the ingredients you needed in the house. Thank you so much for trying it and for the lovely star rating. I’m glad this one will go into your winter soup rotation!