There’s nothing like a steaming bowl of creamy soup to make a chilly evening feel cozy, and this Butternut Squash & Coconut Curry Soup is one I come back to again and again.
Roasted butternut squash brings a gentle sweetness, the coconut milk adds lush creaminess, and the curry spices warm everything up with just the right amount of heat. Every spoonful is silky, fragrant, and a little bit unexpected — equally suited to an easy weeknight dinner or a more polished dinner-party starter.
I first made it when I needed something hearty but dairy-free for a fall gathering, and it immediately became a staple.
It’s naturally vegan and gluten-free, yet still tastes rich and indulgent thanks to that velvety coconut base. It also couldn’t be simpler: everything goes into one pot before being blended into a smooth, golden bowl of comfort.
Make a batch and let it bring a little warmth — and a lot of color — into 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!