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Butternut Squash Soup

This butternut squash soup is creamy, comforting, and packed with warm, rich flavor. Made with tender butternut squash, aromatic curry spices, and creamy coconut milk, this easy butternut squash soup recipe is perfect for cozy nights, meal prep, or a healthy dinner.
Naturally dairy-free and full of nutrients, this coconut curry squash soup is smooth, satisfying, and incredibly simple to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1-2 tbsp
  • 1 small onion about 3/4 cup
  • 1 tbsp minced garlic or 1-2 garlic cloves
  • 2 tsp curry powder
  • 24 oz diced butternut squash
  • 1½ cups vegetable broth
  • 3/4 cups coconut milk
  • salt and pepper for taste
  • Optional: cilantro and jalapeños for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
  2. Stir in the garlic and curry powder. Cook for about 1 minute until fragrant.
  3. Add diced butternut squash and salt. Stir to coat the squash with the spices.
  4. Pour in the vegetable broth and bring to a simmer. Cover and cook for 15–20 minutes, or until the squash is very tender.
  5. Stir in 1/2 cup of the coconut milk for a creamy texture.
  6. Use an immersion blender (or carefully transfer to a blender) and blend until smooth.
  7. Add salt and pepper per taste and serve warm. The additional coconut milk can be added before serving.

Notes

❤️ Why You’ll Love This Butternut Squash Soup

  • Creamy without dairy (uses coconut milk)
  • Warm, cozy curry flavor
  • Healthy and nutrient-dense
  • Easy one-pot recipe
  • Perfect for fall and winter meals