There’s nothing quite like a steaming bowl of creamy soup to make chilly evenings feel cozy, and this Butternut Squash & Coconut Curry Soup is one of my all-time favorites.
The sweetness of the roasted butternut squash pairs beautifully with the creaminess of the coconut milk and the warmth of curry spices. Every spoonful is velvety, fragrant, and just a little exotic, making it perfect for both a simple weeknight dinner and an elegant dinner party starter.
I first started making this recipe when I wanted something hearty yet dairy-free for a fall gathering, and it instantly became a hit.
The soup is naturally vegan and gluten-free, but it tastes indulgent and rich, thanks to the silky coconut base. You’ll love how easy it is to make — everything simmers in one pot, then blends into creamy perfection.
Let’s dive in together and bring some golden warmth to your kitchen.
Why You’ll Love It
Before we jump into the cooking, let me share why I keep coming back to this recipe again and again.
✔️ Creamy & Comforting – The coconut milk turns the butternut squash into the silkiest soup you’ve ever tasted.
✔️ Naturally Vegan & Gluten-Free – A wholesome soup that everyone can enjoy without substitutions.
✔️ Easy One-Pot Meal – Minimal cleanup with all the flavor.
✔️ Customizable Heat – Keep it mild and kid-friendly or spice it up for extra warmth.
Ingredients You’ll Need
Every ingredient in this recipe has a role to play, balancing sweetness, spice, and creaminess. I recommend gathering everything before you start — it makes the cooking process flow like a dream.
- Butternut squash – The star of the show; choose one that feels heavy for its size for extra sweetness.
- Coconut milk – Use full-fat for the best creamy texture.
- Onion – Adds a subtle savory base to balance the sweetness.
- Garlic – Gives depth and a little kick.
- Fresh ginger – Brightens the curry and makes the soup fragrant.
- Curry powder – I love a mild curry blend, but you can go spicier if you like.
- Vegetable broth – Keeps the soup vegan while adding body.
- Lime juice – A squeeze at the end brings all the flavors to life.
- Fresh cilantro – For garnish, optional but highly recommended.
How to Make Butternut Squash & Coconut Curry Soup
This soup is wonderfully straightforward, and once you make it once, I guarantee it will find a permanent place in your weeknight rotation.
- Prep the Butternut Squash - Peel the butternut squash, scoop out the seeds, and cut it into cubes.
- Sauté the Aromatics - In a large pot, heat some oil and sauté the onion until soft and golden. Add the garlic, ginger, and curry powder, cooking until fragrant.
- Simmer the Squash - Add the butternut squash and vegetable broth, then bring to a gentle boil. Lower the heat and simmer until the squash is tender, about 20 minutes.
- Blend Until Smooth - Use an immersion blender directly in the pot, or carefully transfer to a blender, and blend until silky smooth.
- Stir in the Coconut Milk - Pour in the coconut milk and let it warm through.
- Season to Taste - Stir in lime juice, salt, and pepper. Adjust the curry powder or add chili oil if you’d like more spice.
- Garnish and Serve - Ladle into bowls, top with fresh cilantro, and enjoy immediately.
Chef’s Tip: Microwave the squash for 3 minutes to make peeling easier.
Pro Tips
A few tricks I’ve learned over the years make this soup extra special:
- Roast the squash – Roasting before simmering deepens the flavor. Check out this post for creamy pumpkin soup and how to roast it.
- Bloom the spices – Always cook curry powder in oil to unlock its full fragrance.
- Use full-fat coconut milk – Light versions won’t give the same creaminess.
- Add a chili kick – Stir in red pepper flakes if you like heat. Or serve with a spoonful of chili oil for garnish.
- Brighten with lime – Never skip the squeeze of lime at the end.
- Make ahead friendly – Flavors deepen after a day in the fridge.
- Play with toppings – Toasted pumpkin seeds or crispy chickpeas add crunch. I also love chopped peanuts!
- Keep it smooth – A high-speed blender will give you restaurant-quality texture.
Variations & Substitutions
One of the things I love most about this soup is how versatile it is. You can play with flavors and swap ingredients depending on what’s in your pantry or your mood.
- Swap the squash – Use pumpkin, sweet potato, or acorn squash instead.
- Change the spice blend – Try garam masala, Thai red curry paste, or turmeric and cumin.
- Boost the protein – Add red lentils to the simmer for extra heartiness.
- Make it nutty – Stir in a spoonful of peanut butter for a Thai-inspired twist.
- Dairy swirl option – For non-vegans, a drizzle of Greek yogurt on top is divine.
What to Serve With Butternut Squash & Coconut Curry Soup
While this soup is hearty enough to shine on its own, I often like to serve it with something on the side to make it a full meal.
- Warm naan bread – Perfect for dipping into the creamy soup.
- Jasmine rice – A small bowl on the side balances the flavors beautifully.
- Green salad – A crisp, tangy salad lightens the richness.
- Roasted chickpeas – Crunchy, protein-packed topping.
- Grilled Cheese – Regular or this gochujang grilled cheese is insanely good.
- Glass of Riesling – Slight sweetness pairs wonderfully with curry spices.
How to Store
The beauty of this soup is that it keeps wonderfully, making it ideal for meal prep or freezing for later.
- Fridge – Store the soup in an airtight container for up to 5 days.
- Reheat – Warm gently on the stove, adding a splash of broth if too thick.
- Freeze – Freeze in portions for up to 3 months; thaw overnight in the fridge.
- Meal prep tip – Freeze in single-serving jars for quick lunches.
FAQ
Q: Can I freeze butternut squash & coconut curry soup?
A: Yes! It freezes beautifully. Just cool it completely, portion it out, and store it for up to 3 months.
Q: Is this soup spicy?
A: Not overly. It’s mild with a gentle warmth, but you can add chili for heat.
Q: Can I use frozen squash?
A: Absolutely. Frozen pre-cubed squash makes this recipe even quicker.
Q: Can I make this in a slow cooker?
A: Yes, just add everything except the coconut milk, cook on low for 6 hours, then blend and stir in the coconut milk at the end.
Common Mistakes to Avoid
- Skipping the aromatics – Onion, garlic, and ginger build the base flavor.
- Not blooming spices – Curry powder needs to be toasted in oil.
- Using light coconut milk – It won’t give you the same velvety texture.
- Overcooking after blending – Reheating too much can dull the fresh flavors.
People Also Ask
Q: Can I make butternut squash soup without coconut milk?
A: Yes — you can use cashew cream, almond milk, or even heavy cream if you’re not dairy-free.
Q: What protein goes well with butternut squash soup?
A: Grilled chicken, shrimp, or chickpeas pair beautifully with the curry flavors.
Q: How do I thicken butternut squash soup?
A: Let it simmer uncovered to reduce, or blend in cooked lentils or potatoes.
Creamy Butternut Squash & Coconut Curry Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder or 2-3 tablespoons Thai red curry paste
- 1 large butternut squash, peeled and cubed
- 3 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped peanuts, chilli oil or chili garlic paste, for garnish
Method:
- Heat the olive oil over medium heat in a Dutch oven or large heavy-bottomed pot. Add the onion and sauté until golden, 8-10 minutes.
- Stir in the garlic, ginger, and curry powder (or paste), and cook until fragrant, 1-2 minutes.
- Add the squash and broth, stir well, and bring to a boil. Then, reduce the heat to medium-low and simmer until tender, about 20 minutes.
- Remove the pot from the heat and leave to cool for 10 minutes. Blend until smooth.
- Stir in coconut milk and season with lime juice, salt, and pepper.
- Serve hot with cilantro, chopped peanuts, and chilli oil. Enjoy!