This curried butternut squash soup is the one I make every single time the weather turns cool and I want something warm, spiced, and comforting in a bowl.
It’s silky smooth, just a little sweet from roasted squash and apple, and gently warmed with curry powder and ginger.
The best part is that it comes together in one pot with simple ingredients, and it tastes like something you’d order at a cozy little bistro.
Once you make this soup, you’ll understand why it’s one of the most requested recipes on my blog every autumn.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This soup leans into warm curry spices and a touch of apple sweetness, but if you love a slightly sweeter, more fall spiced version, my apple butternut squash soup is worth trying too.
Why You’ll Love This Curried Butternut Squash Soup Recipe
This soup checks every box for a busy weeknight dinner or a cozy weekend lunch.
It’s naturally creamy without needing a ton of heavy cream, and the curry powder gives it a flavor that feels a lot more special than the effort it actually takes.
It also happens to be naturally gluten free and easy to make dairy free, which makes it a great option for guests with different dietary needs.
- Ready in under an hour, mostly hands off simmer time
- Made in one pot for easy cleanup
- Naturally gluten free and easily made dairy free
- Freezes beautifully for quick lunches later
- Warm curry flavor without being spicy hot
- Budget friendly ingredients you can find at any grocery store
You might also enjoy: Roasted Cauliflower Soup
Ingredients
You only need a handful of pantry staples and one big beautiful squash to make this soup. Here’s everything you’ll need.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/4 teaspoon ground cinnamon
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 sweet apple, such as Honeycrisp or Fuji, peeled and diced
- 4 cups vegetable broth or chicken broth
- 1 (13.5 ounce) can full fat coconut milk
- 1 tablespoon honey or maple syrup
- Juice of 1/2 lime
- Salt and black pepper, to taste
- Toasted pumpkin seeds, for garnish
- Fresh cilantro, for garnish
Read Also: Roasted Red Pepper Soup Recipe
Kitchen Equipment Needed
Nothing fancy is required here, just a good pot and something to blend the soup smooth.
- Large pot or Dutch oven
- Cutting board and sharp chef’s knife
- Immersion blender or standard blender
- Wooden spoon
- Measuring cups and spoons
- Ladle
I use this same immersion blender technique in my potato leek soup, and it makes cleanup so much easier than transferring hot soup to a blender.
Recommended Products for This Recipe
These are a few products I personally use and recommend based on making this soup more times than I can count.
They genuinely make the process smoother and the final result better.
1. Enameled Cast Iron Dutch Oven
A heavy bottomed Dutch oven heats evenly, so the onions and garlic soften without scorching before the squash goes in.
It also holds heat well during the simmer, which helps the squash cook through evenly.
2. Handheld Immersion Blender
This is the single tool that makes this soup foolproof.
You can blend everything right in the pot, no hot soup splashing around a countertop blender, and it gets the texture perfectly smooth in under a minute.
3. Full Fat Canned Coconut Milk
A good quality full fat coconut milk makes a noticeable difference in richness compared to the light versions.
It also separates less and blends into the soup more smoothly.
4. Madras Curry Powder
A good curry powder is really the backbone of this whole recipe, and a fresh, well balanced Madras blend adds warmth without tasting flat or dusty.
I always keep a jar of this on hand for soups and curries alike.
5. Toasted Pumpkin Seeds
A sprinkle of toasted pumpkin seeds on top adds crunch and a little nutty flavor that plays so well against the creamy soup.
It’s a small touch that makes the bowl feel finished.
Another favorite: Roasted Carrot Ginger Soup
Step-by-Step Instructions: How to Make Curried Butternut Squash Soup
1. Prep the Squash and Apple
- Cut the butternut squash in half lengthwise using a sharp chef’s knife, then scoop out the seeds with a spoon.
- Peel the skin off each half using a vegetable peeler, then cut the flesh into roughly 1 inch cubes so they cook evenly.
- Peel and core the apple, then dice it into small pieces about the same size as the squash cubes.
- Set the squash and apple aside while you prep the aromatics.
2. Sauté the Onion, Garlic, and Ginger
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers slightly.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it turns soft and translucent.
- Stir in the minced garlic and grated ginger and cook for another 30 to 60 seconds, just until fragrant. Watch closely here since garlic can burn quickly.
3. Bloom the Curry Powder and Cinnamon
- Sprinkle the curry powder and ground cinnamon directly into the pot with the softened onions.
- Stir constantly for about 30 seconds to toast the spices in the oil. This step wakes up the flavor of the curry powder and keeps the soup from tasting dull.
4. Add the Squash, Apple, and Broth
- Add the cubed butternut squash and diced apple to the pot, stirring to coat everything in the spiced onion mixture.
- Pour in the vegetable or chicken broth, making sure the squash is mostly submerged. Add a splash more broth or water if needed.
- Season with a pinch of salt and black pepper, then increase the heat to bring the mixture to a gentle boil.
5. Simmer Until Tender
- Once the soup reaches a boil, reduce the heat to medium low so it’s at a steady simmer.
- Cover the pot partially and let it cook for 20 to 25 minutes, stirring occasionally, until the squash is fork tender and easily pierced with a knife.
6. Blend the Soup Smooth
- Remove the pot from the heat and use an immersion blender to purée the soup directly in the pot until completely smooth.
- If using a standard blender, work in small batches, filling the blender no more than halfway, and hold the lid down with a folded kitchen towel since hot liquid expands.
- Blend each batch until silky, then return it to the pot.
7. Stir in the Coconut Milk and Finish
- Place the pot back over low heat and stir in the full fat coconut milk until fully combined and heated through.
- Add the honey or maple syrup and the fresh lime juice, stirring to combine.
- Taste the soup and adjust the seasoning with more salt, pepper, or a touch more curry powder if you’d like a stronger flavor.
8. Serve Warm
- Ladle the hot soup into bowls.
- Top each bowl with toasted pumpkin seeds and fresh cilantro before serving.
This same roasting and blending technique gives incredible depth to my butternut squash casserole too, if you’re craving more squash recipes this season.
Tips for The Best Curried Butternut Squash Soup
A few small details make a big difference in how this soup turns out. Keep these in mind as you cook.
- Cut the squash and apple into similar sized pieces so everything cooks at the same rate
- Toast the curry powder in the oil for 30 seconds before adding liquid to deepen the flavor
- Use full fat coconut milk for the creamiest texture, light coconut milk will taste thinner
- Blend the soup longer than you think you need to for an ultra silky texture
- Add the lime juice at the end so the bright flavor doesn’t cook off
- Taste and adjust curry powder gradually since brands vary in strength
Read Also: Mulligatawny Soup Recipe
Serving Suggestions
This soup is hearty enough to be a full meal, but it also works beautifully as a starter for a bigger dinner.
A slice of crusty bread on the side is really all you need to soak up every last spoonful.
- Serve with warm crusty bread or a grilled cheese sandwich
- Pair it with a simple green salad for a lighter lunch
- Ladle it into small cups as a starter before Indian Curry Chicken for a curry themed dinner
- Top with a swirl of coconut milk and extra pumpkin seeds for guests
- Add a spoonful of plain yogurt for tang if you’re not using coconut milk
Variations of Curried Butternut Squash Soup
Once you’ve made this recipe once, it’s easy to switch things up based on what you have on hand or how spicy you like your food.
- Add a diced sweet potato along with the squash for extra sweetness and body
- Stir in a pinch of cayenne or a spoonful of red curry paste for a spicier version
- Swap the apple for a ripe pear for a slightly different sweetness
- Use red lentils simmered along with the squash to make the soup heartier and add protein
- Top with crispy chickpeas instead of pumpkin seeds for extra crunch
- Make it fully vegan by using maple syrup instead of honey
Another favorite twist worth trying: Butternut Squash Chili
Storage and Reheating
This soup stores and reheats really well, which makes it great for meal prep.
- Refrigerate in an airtight container for up to 5 days
- Freeze in individual portions for up to 3 months
- Thaw overnight in the fridge before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water if the soup has thickened too much after storing
- Avoid boiling the soup hard when reheating, since it can cause the coconut milk to separate slightly
I use this exact same freezing method for my sweet potato soup, and it holds up just as well in the freezer.
Nutritional Facts
These values are estimated per serving and will vary slightly depending on the exact ingredients and brands used.
- Calories: approximately 210 per serving
- Carbohydrates: approximately 28 grams
- Protein: approximately 3 grams
- Fat: approximately 11 grams
- Fiber: approximately 5 grams
- Sugar: approximately 9 grams
- Sodium: approximately 480 milligrams
Read Also: African Peanut Soup Recipe
Health Benefits of Key Ingredients
Beyond tasting great, this soup is packed with ingredients that bring real nutritional value to the table.
Butternut squash is rich in vitamin A and fiber, while the warm spices offer more than just flavor.
- Butternut squash provides beta carotene, vitamin C, and fiber to support immune health
- Curry powder often contains turmeric, which has natural anti-inflammatory compounds
- Ginger can help support digestion and ease nausea
- Garlic contains compounds that may support heart health
- Coconut milk provides healthy fats that help the body absorb fat soluble vitamins from the squash
- Apples add natural sweetness along with fiber and antioxidants
The same warming spices you’ll find in my Coconut Curry Chicken work beautifully in this soup as well.
FAQs About Curried Butternut Squash Soup
1. Can I make this soup without coconut milk?
Yes, you can substitute heavy cream or half and half for a more traditional creamy base.
You could also leave the dairy out entirely and add a bit more broth for a lighter, brothier soup.
2. Is this soup very spicy?
Not at all, curry powder adds warmth and depth rather than heat.
If you want more spice, add a pinch of cayenne or red pepper flakes to taste.
3. Can I use frozen butternut squash instead of fresh?
Absolutely, frozen cubed squash works well and saves you the peeling and chopping step.
Just add it directly to the pot, no need to thaw it first.
4. What curry powder works best for this recipe?
A mild to medium curry powder like Madras style works great and lets the squash flavor still shine through.
Feel free to use your favorite blend, just taste and adjust as you go.
5. Can this soup be made in a slow cooker?
Yes, add all the ingredients except the coconut milk, honey, and lime juice to the slow cooker and cook on low for 6 hours or high for 3 hours.
Blend the soup, then stir in the coconut milk, honey, and lime juice once the squash is tender.
You might also enjoy: Vegetable Soup
Curried Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder Madras style recommended
- 1/4 teaspoon ground cinnamon
- 1 large butternut squash about 3 pounds or 1.4kg, peeled, seeded, and cubed
- 1 sweet apple such as Honeycrisp or Fuji, about 1 cup, peeled and diced
- 4 cups vegetable broth or chicken broth 960ml
- 13.5 ounces full fat coconut milk 400ml, canned
- 1 tablespoon honey or maple syrup
- 1/2 lime juice of 1/2 lime
- salt and black pepper to taste
- toasted pumpkin seeds for garnish
- fresh cilantro for garnish
Equipment
- Large pot or Dutch oven
- Cutting board and sharp chef’s knife
- Immersion blender or standard blender (optional) An immersion blender is recommended for easier cleanup
- Wooden spoon
- Measuring cups and spoons
- Ladle
Method
- Prep the squash and apple: Cut the butternut squash in half lengthwise, scoop out the seeds, peel, and cut into 1-inch cubes. Peel and dice the apple to a similar size.
- Sauté the onion, garlic, and ginger: Heat olive oil in a large pot over medium heat. Cook the diced onion for 4-5 minutes until soft and translucent. Stir in the garlic and ginger and cook for 30-60 seconds until fragrant.
- Bloom the curry powder and cinnamon: Sprinkle the curry powder and cinnamon into the pot. Stir constantly for about 30 seconds to toast the spices in the oil.
- Add the squash, apple, and broth: Add the squash and apple to the pot and stir to coat. Pour in the broth, season with salt and pepper, and bring to a gentle boil.
- Simmer until tender: Reduce the heat to medium-low, cover partially, and let it simmer for 20-25 minutes until the squash is fork-tender.
- Blend the soup smooth: Remove from heat and use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, blend in batches in a standard blender.
- Stir in the coconut milk and finish: Place the pot back over low heat. Stir in the coconut milk, honey, and lime juice. Taste and adjust seasonings as needed.
- Serve warm: Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro.
Nutrition
Notes
- Cut the squash and apple into similar sized pieces so everything cooks at the same rate.
- Toast the curry powder in the oil for 30 seconds before adding liquid to deepen the flavor.
- Use full fat coconut milk for the creamiest texture; light coconut milk will taste thinner.
- Blend the soup longer than you think you need to for an ultra silky texture.
- Add the lime juice at the end so the bright flavor doesn’t cook off.
- Taste and adjust curry powder gradually since brands vary in strength.
- To make it vegan, use maple syrup instead of honey.
- For a spicier version, add a pinch of cayenne or a spoonful of red curry paste.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stovetop over medium-low heat; add a splash of broth if it’s too thick.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This curried butternut squash soup has become one of those recipes I turn to again and again once the air starts to cool.
It’s warm, comforting, and just a little bit special without requiring much effort at all.
I hope it finds a permanent place in your fall and winter rotation the way it has in mine.
If you give this recipe a try, I’d love to hear how it turned out, so leave a comment below or share a photo with me.
Recommended:
- Winter Soups and Stews
- Thai Red Curry Chicken Recipe
- Crockpot Lentil Sweet Potato Stew Recipe
- Pumpkin Soup Recipe
- Squash Casserole Recipe
