Name: Curried Butternut Squash Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 Tbsp coconut or avocado oil; 2 medium shallots (thinly diced); 2 cloves garlic, minced (~1 Tbsp or 6 g); 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups); 1 pinch sea salt; 1 pinch black pepper; 1 1/2 Tbsp curry powder; 1/4 tsp ground cinnamon; 1 14-ounce can light coconut milk; 2 cups vegetable broth (DIY or store-bought); 1-3 Tbsp maple syrup (or substitute coconut sugar); 1-2 tsp chili garlic paste (optional); Toasted pumpkin seeds; Chili garlic paste; Full-fat coconut milk

If you’re craving something cozy, flavorful, and downright comforting, I’ve got just the thing for you: this Curried Butternut Squash Soup Recipe. It’s the perfect blend of sweet squash and warm spices, with a creamy coconut milk base that makes every spoonful a dream. I remember the first time I made it—I was hooked instantly, and I think you will be too. Stick around, because this soup is not just easy, it’s downright fantastic and bound to become your new fall favorite.

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Why You’ll Love This Recipe

Perfect balance of sweet & spicy: The butternut squash sweetness blends beautifully with warming curry and cinnamon.
Creamy without cream: Coconut milk keeps it silky smooth and dairy-free, making it great for many diets.
Quick & approachable: You won’t believe how fast this comes together on your stovetop.
Customizable heat level: The chili garlic paste is totally optional—you control the spice!

Two white bowls filled with smooth orange soup sit on a white marbled surface. Each bowl shows a swirl of white cream on top, with green pumpkin seeds placed in the center of the cream swirl. Small bits of chopped green herbs are scattered lightly over the soup. A golden spoon with a small sprinkle of green herbs rests beside one bowl on a green cloth. The photo has bright natural light highlighting the creamy texture of the soup, photo taken with an iphone --ar 2:3 --v 7 - Curried Butternut Squash Soup, butternut squash soup, fall soup recipes, vegan creamy soup, spicy squash soup

Ingredients You’ll Need

These ingredients all come together to build layers of flavor—from the savory shallots to the warming spices and creamy coconut milk. When you grab your squash, look for one that feels heavy for its size and has a firm skin to get the best texture and flavor.

Flat lay of bright orange butternut squash chunks with smooth skin and firm texture, small glossy shallots with purple skins and delicate layers, fresh garlic cloves with papery white skins, a small heap of golden curry powder with a fine texture, warm brown cinnamon powder in a soft pile, a creamy white can of coconut milk with a shiny surface, amber-colored maple syrup glistening in a small puddle, and a few vibrant green fresh pumpkin seeds with a matte finish, all arranged naturally with some overlapping and spaced thoughtfully to show color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Curried Butternut Squash Soup, butternut squash soup, fall soup recipes, vegan creamy soup, spicy squash soup

Coconut or avocado oil: Provides a subtle richness and handles the sautéing beautifully without burning.
Shallots: More delicate and sweeter than onions, they add a lovely aromatic base.
Garlic: Fresh minced garlic brings that essential savory kick.
Butternut squash: The star of the show, naturally sweet and creamy when cooked.
Sea salt & black pepper: Essential seasonings to bring everything together.
Curry powder: Adds that signature warm, earthy spice—it’s what makes this soup pop.
Ground cinnamon: Just a pinch works magic, providing a cozy note to balance the curry.
Light coconut milk: Keeps the soup creamy and silky without being heavy.
Vegetable broth: Builds the soup base—you can use homemade or store-bought.
Maple syrup or coconut sugar: Sweetens the soup naturally; adjust to your taste.
Chili garlic paste (optional): If you like some heat, just add a bit to kick things up.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this soup just as is, but I also enjoy mixing things up based on what I have around or what mood I’m in. Don’t hesitate to personalize it—after all, that’s half the fun of cooking!

Creamier version: For extra indulgence, stir in a dollop of Greek yogurt or a splash of cream when serving.
More spice: Try swapping chili garlic paste for fresh chopped jalapeños or cayenne for a sharper heat that my family adores.
Make it nutty: Toasted cashews or pumpkin seeds on top add great texture and a nutty crunch I’m obsessed with.
Seasonal swaps: Swap butternut squash for pumpkin or sweet potatoes if you want to twist the flavor while keeping the comfort.

How to Make Curried Butternut Squash Soup Recipe

Step 1: Sauté your aromatics

Start by heating your pot over medium heat and adding coconut or avocado oil. Once it’s shimmering, toss in the diced shallots and minced garlic. Stir this around for about 2 minutes until fragrant and soft. This step builds the flavor foundation, so don’t rush it—make sure they don’t brown or burn, just gently cook until translucent.

Step 2: Add the squash and spices

Next, add your chopped butternut squash right into the pot. Sprinkle with sea salt, pepper, curry powder, and that pinch of ground cinnamon. Give everything a good stir to make sure the spices coat the squash evenly. Cover the pot and let it cook for about 4 minutes, stirring every now and then. This softens the squash a bit and gets those spices working their magic.

Step 3: Pour in liquids and simmer

Pour in the light coconut milk, vegetable broth, and maple syrup or coconut sugar. If you want a little spice, add 1 to 2 teaspoons of chili garlic paste here—it adds a subtle heat that plays so well against the sweetness. Bring everything to a gentle boil over medium heat, then reduce the heat to low, cover, and let it simmer for 15 minutes until the squash is fork-tender.

Step 4: Blend until smooth & adjust seasoning

Use an immersion blender directly in the pot to puree the soup until creamy and velvety. If you don’t have one, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot. Give it a taste and tweak seasonings: maybe a little more curry for punch, or a pinch more salt or sweetness. Let it simmer for another few minutes if you adjust the flavors.

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Pro Tips for Making Curried Butternut Squash Soup Recipe

Use a sharp knife for prepping squash: Butternut squash can be tough to cut, so a sharp chef’s knife and a sturdy cutting board can save you a lot of frustration and time.
Sauté slowly to develop flavor: Cooking shallots and garlic gently before adding squash unlocks sweeter, richer notes in the soup.
Adjust sweetness last: Start with less maple syrup—you can always add more after blending to get a perfect balance.
Beware of over-thickening: If your soup feels too thick after blending, stir in a bit more broth or coconut milk to reach your desired texture.

How to Serve Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup Recipe - Serving

Garnishes

I love finishing this soup with toasted pumpkin seeds for a tempting crunch and a drizzle of full-fat coconut milk that adds gorgeous creaminess. If you want a little extra kick, don’t hesitate to add a dollop of chili garlic paste on top—it’s like a flavor bomb that makes everyone at the table happy.

Side Dishes

Pair this soup with crusty bread or naan for dipping—my family and I can never get enough of tearing off warm bread and soaking up every last drop. A crisp green salad or lightly spiced roasted chickpeas also play nicely alongside for a well-rounded meal.

Creative Ways to Present

For a special dinner, I like to serve this soup in hollowed-out mini pumpkins—it’s a total showstopper and keeps the soup warm longer. You can also swirl in some yogurt or swirl cream on top to create beautiful patterns that make the presentation pop.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the soup cool completely before storing it in an airtight container in the fridge. It keeps well for 3 to 4 days, and honestly, it sometimes tastes even better the next day once the flavors have melded.

Freezing

This soup freezes beautifully. I portion it out into freezer-safe containers or bags, label them, and it’s good for up to a month. When I’m ready to enjoy it again, I just thaw overnight in the fridge.

Reheating

I reheat gently over low to medium heat on the stove, stirring often to prevent sticking. Sometimes the soup thickens in the fridge or freezer, so I add a splash of vegetable broth or coconut milk to loosen it up and keep that creamy texture intact.

FAQs

Can I make this Curried Butternut Squash Soup Recipe vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free as written, especially if you choose gluten-free vegetable broth. It’s a great option for many dietary needs without any modifications.
What can I substitute if I don’t have butternut squash?

Feel free to swap in pumpkin, sweet potatoes, or even carrots for a different but equally delicious flavor. Just adjust cooking times slightly until your chosen vegetable is tender.
How spicy is this soup? Can I leave out the chili garlic paste?

The chili garlic paste adds a gentle warmth, but you can easily leave it out if you prefer a milder soup. It’s completely optional, and the soup shines without it.
Can I use canned pumpkin instead of fresh squash?

While canned pumpkin can work in a pinch, fresh butternut squash gives the best flavor and texture for this recipe. If you do use canned, reduce the broth slightly to avoid a too-thin soup.
What’s the best way to peel and chop butternut squash?

I recommend cutting off both ends first, then peeling with a sturdy vegetable peeler before slicing the squash in half lengthwise and scooping out seeds. Cut into evenly sized cubes to ensure even cooking.

Final Thoughts

This Curried Butternut Squash Soup Recipe has become my go-to comfort meal during chilly days—it’s so forgiving and packed with nourishment and flavor. I hope you enjoy making it as much as I do because it’s truly a recipe that feels like a warm hug in a bowl. Try it for your next cozy night in; you might just find your new favorite soup!