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Home | Recipes | Curried Butternut Squash Soup

Curried Butternut Squash Soup

Published on October 6, 2015 by Stephanie Kay

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Looking for a quick and easy soup that is delicious and nutritious? Look no further than this curried butternut squash soup. Not only is this recipe ready in 30 minutes, but it stores well in the freezer, so make a double batch and you’ll have healthy soup ready to go whenever you need it.

Coconut Curry Butternut Squash Soup

This coconut curry butternut squash soup is one of my go-to fall recipes. Although it’s not always at the top of everyone’s grocery list, squash is an inexpensive and versatile ingredient that is perfect for fall recipes. If I’m being honest, squash can be a little bland on its own, so it’s particularly delicious when roasted, grilled or paired with fragrant spices.

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This recipe calls for a blend of curry powder, cumin, coriander and crushed chillies, however, you can easily mix and match the spices and increase or decrease the spice level to your liking. Not to mention, if you don’t have any curry powder, a red Thai curry paste would work just as well and provide delicious flavour!

This squash soup is rich in flavour and packs a real nutritional punch. Loaded with powerful antioxidants, vitamins A and vitamin C, this curried butternut squash soup is the perfect recipe to help you beat the cold weather flu, while making meals quick, easy and delicious at the same time.

Curried Butternut Squash Soup Recipe

More Butternut Squash Recipes:

  • Butternut Squash Risotto
  • Butternut Squash & Chickpea Curry
  • Butternut Squash, Kale, and White Bean Soup
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Curried Butternut Squash Soup

Curried Butternut Squash Soup

Author: Stephanie Kay

This curried butternut squash soup with coconut milk can be made ahead of time and stored in the fridge or freezer to keep you going through the week.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Diet: Vegetarian
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1-inch fresh ginger, peeled and minced
  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon crushed chillies
  • 1/2 teaspoon salt
  • 1 (14oz) can coconut milk
  • 2–3 cups vegetable broth or chicken broth
  • Toppings: Fresh cilantro, green onion and crushed chillies

Instructions

  1. In a large pot on medium-high heat, add and warm the olive oil.
  2. Add onion and allow to cook, stirring often, for about 4-5 minutes or until translucent.
  3. Add garlic and ginger and continue to cook for 2-3 minutes. Heat until ingredients are soft, being careful not to burn them.
  4. Add curry powder, cumin, coriander, chillies and salt, stir to combine with the onion mixture, and allow to heat for 30 seconds or until fragrant.
  5. Add squash and stir to coat with the onion mixture.
  6. Add coconut milk and broth, only adding enough broth to cover the squash. (You can always add more broth or water at the end if the soup is too thick.)
  7. Cover pot and bring to a boil. Once boiling, reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until squash is tender.
  8. Once cooked, purée the soup until smooth using an immersion blender or in batches using a bar blender. Season with additional salt to taste as needed.
  9. Serve in bowls and garnish with fresh coriander, green onion and/or chillies as desired.
  10. This soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 183 calories
  • Sugar: 3 grams
  • Fat: 17 grams
  • Carbohydrates: 10 grams
  • Fiber: 1 gram
  • Protein: 2 grams

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    Comments

    1. techlazy.com says

      April 5, 2017 at 5:06 am

      This looks like the perfect dinner meal! It’ll be on the table tonight and I bet the kids will love it too. Thanks for the recipe!

      Reply
      • Stephanie Kay says

        April 5, 2017 at 9:11 am

        Great, let me know what you think!

        Reply
    2. Gloria Jean says

      April 21, 2017 at 7:26 am

      i personally love soups, especially in the colder months and this one sounds really nice.

      Reply
      • Stephanie Kay says

        April 21, 2017 at 9:22 am

        This one is one of my favourites! Hope you enjoy it 🙂

        Reply
    3. Erin K Basile says

      January 24, 2021 at 1:51 pm

      I’m making this tonight! It looks delicious. I wanted to say thanks for not having a bunch of paragraphs of text before the recipe. Also, the ads are not obtrusive. I will be following you!

      Reply
      • Stephanie Kay says

        January 25, 2021 at 8:13 am

        Oh good, I’m so happy to hear it! I hope you enjoy the recipe. 🙂

        Reply
    4. Jean says

      September 7, 2021 at 12:26 pm

      This soup is such a winter and I made the double batch as suggested. Instead of the crushed chilli flakes, I added 3/4 of a red chilli and would add even more next time. I am ready to take on winter with this soup!

      Reply
    5. Anik Prévost says

      October 20, 2021 at 1:31 pm

      The best soup!! We devoured it and even fought for the leftovers (Never happens).

      Reply
    6. Val says

      January 29, 2023 at 9:24 am

      My family loves this soup and we have been enjoying it as a delicious hot lunch this past week. Easy to make and SO good!

      Reply
      • Stephanie Kay says

        January 30, 2023 at 8:28 am

        So happy the family loves it – thank you for sharing!

        Reply
    7. Terri Bailoni says

      November 2, 2024 at 11:34 am

      We love this recipe! I probably have made 5-6 times over the last year. When my vegetarian daughter is in town I use vegetable broth.

      Reply
      • Stephanie Kay says

        November 3, 2024 at 6:44 am

        So happy to hear it, thank you for sharing, Terri!

        Reply
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