Easy Curry Butternut Squash Soup


Here’s a simple and delicious recipe for Curry Butternut Squash Soup with rich curry spice and creamy coconut. It’s rich and velvety but remains healthy and nourishing. It will warm you up from the inside out!

Recipe Snapshot


2 hours 30 minutes


10 cups



Preheat your oven and line a baking sheet with parchment paper. Lay your squash cut-side down on the parchment and bake it until the flesh is very tender when pierced with a knife. Turn the squash so the cut side is up and let it cool until it’s cool enough to handle.


Heat your oil of choice in a large heavy saucepan. Add the chopped onion and cook, stirring often until it starts to brown. Reduce the heat as necessary to prevent the onion from scorching.


Add in the spice and stir to coat, until fragrant but not darkening. Then stir in lemon juice.


Add the chicken broth, salt, and pepper, and increase the eat to high to bring the soup to a simmer.


Scoop the flesh out from the cooled squash and discard the skin. Break it into large chunks if necessary.


Add the squash to the soup. Return the soup to a simmer, and then adjust the heat to maintain a gentle simmer. Cook, stirring occasionally until the onions are tender and the squash is completely falling apart.


Add coconut milk to the soup and stir it to combine.


Pureé the soup in the blender in batches, or with an immersion blender. Once pureéd, gently heat the soup without boiling and serve!


More Recipes to Try

Butternut Squash Lasagna

Cheesy Stovetop Butternut Squash