Some days call for soup. Not the fancy, fussy kind, but the kind you make when the sky looks a little heavier and you want dinner to feel like a soft landing.

That’s exactly where this curried butternut squash soup lives. It’s cozy without being boring, gently spiced without trying too hard, and honestly one of those recipes I come back to every fall without thinking twice.

I’ve played around with squash soups before, leaning into coconut milk, ginger, or heat. But once cooler weather shows up, curry powder is what I crave most, and this soup was bound to happen.

It comes together quickly, uses straightforward ingredients, and somehow still tastes like you’ve been simmering it all afternoon. That’s my favorite kind of cooking, low effort with high reward.

There’s something grounding about butternut squash. It’s sweet, earthy, and sturdy, and it holds up beautifully against warm spices and creamy coconut milk.

This soup is smooth, comforting, and flexible enough to fit a quiet weeknight or a table full of friends. I’ve made it for both, and it never feels out of place.

Why This Soup Works So Well

The balance here is what makes it special. The curry adds warmth, not heat, while the coconut milk smooths everything out without overpowering the squash.

A touch of cinnamon might sound subtle, but it quietly ties the flavors together. It doesn’t scream cinnamon, it just makes the whole bowl feel rounder.

Maple syrup comes in at the end, not to make it sweet, but to nudge the squash forward. You can add just a little or lean into it, depending on your mood.

And if you want spice, chili garlic paste is there waiting. Optional, but very welcome on days when you need something with a bit more backbone.

Ingredients Needed for the Recipe

• Coconut or avocado oil – Used to sauté the aromatics and build the base flavor.
• Shallots – Add a gentle sweetness and depth without overpowering the soup.
• Garlic – Brings warmth and savory balance to the spices.
• Butternut squash – The heart of the soup, providing body, sweetness, and richness.
• Sea salt and black pepper – Enhance and round out all the flavors.
• Curry powder – The main seasoning that gives the soup its signature warmth.
• Ground cinnamon – Adds subtle warmth and depth.
• Light coconut milk – Creates creaminess without heaviness.
• Vegetable broth – Helps everything simmer together smoothly.
• Maple syrup or coconut sugar – Balances the spices and squash.
• Chili garlic paste – Optional, for heat and extra flavor.

How to make Curried Butternut Squash Soup?

Step 1 – Build the Aromatic Base

Start by heating a large pot over medium heat. Once it’s warm, add the oil, followed by the shallots and garlic.

Stir frequently and let them soften for a couple of minutes. You’re looking for fragrance and translucence, not browning.

Step 2 – Season the Squash

Add the chopped butternut squash to the pot and sprinkle in the salt, pepper, curry powder, and cinnamon.

Stir well so the squash gets coated evenly, then cover and let it cook for a few minutes. This helps the spices bloom.

Step 3 – Add the Liquids

Pour in the coconut milk and vegetable broth, then add the maple syrup and chili garlic paste if using.

Give everything a good stir, making sure nothing sticks to the bottom of the pot.

Step 4 – Simmer Until Tender

Bring the soup to a gentle boil, then lower the heat and cover. Let it simmer until the squash is fork tender.

This usually takes about fifteen minutes, and the kitchen will start smelling incredible halfway through.

Step 5 – Blend Until Smooth

Once the squash is soft, blend the soup until creamy and smooth. An immersion blender keeps things simple, but a regular blender works too.

If you transfer it, just be careful and work in batches if needed.

Step 6 – Adjust and Finish

Return the soup to the pot if needed and taste it. Add more salt, curry, or sweetener until it feels right to you.

Let it warm through for a few more minutes, then it’s ready to serve.

Serving Ideas

This soup is wonderful on its own, especially when you want something easy and nourishing. A big bowl and a spoon can be enough.

If you’re turning it into a full meal, it pairs beautifully with a hearty sandwich. Anything with roasted vegetables or chickpeas works well.

For lighter nights, a simple green salad alongside keeps things balanced without competing with the soup.

I also love serving this when friends come over, set out with toppings so everyone can customize their bowl.

Tips

• Cut the squash into even pieces so it cooks at the same rate.
• Don’t rush the sauté step, it builds the foundation of flavor.
• Start with less sweetener and add more gradually.
• Blend thoroughly for the creamiest texture.
• Adjust seasoning after blending, flavors mellow as they cook.

Simple Variations to Try

If you like a richer soup, swap in full-fat coconut milk or add a splash at the end. It makes the texture extra luxurious.

For more heat, increase the chili garlic paste or add a pinch of cayenne. It turns the warmth up without changing the core flavor.

You can also add a small piece of fresh ginger with the garlic for a brighter, slightly sharper edge.

Roasting the squash before adding it to the pot brings out deeper caramelized notes, though it adds a little extra time.

Storage and Make-Ahead Notes

This soup is ideal for making ahead. The flavors settle and deepen after a day in the fridge.

Store leftovers covered in the refrigerator for several days, and reheat gently on the stove or in the microwave.

It also freezes well. Let it cool completely, portion it out, and freeze for busy weeks when cooking feels like too much.

Just give it a good stir after reheating, especially if the coconut milk separates slightly.

This curried butternut squash soup is one of those recipes that quietly earns its place in your rotation. It’s dependable, comforting, and endlessly adaptable.

Whether it’s rainy, cold, or you’re just craving something warm and steady, this bowl shows up every time. And honestly, that’s all I ever ask from a good soup.

Print Recipe

Curried Butternut Squash Soup Recipe

Author: katie Smith Cooking Method: Blending, Simmering Cuisine: Indian Courses: Soup Recipe Keys: Dairy Free Gluten Free M meal prep Q quick dinner Vegan

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ medium Calories: 220

Best Season: Fall, Winter

Description

This creamy, soul-warming soup blends the natural sweetness of butternut squash with aromatic curry powder and rich coconut milk for a cozy, plant-based meal that comes together in just 30 minutes. Perfect for chilly fall days or anytime you need a nourishing, flavorful bowl of comfort.

ingredients

Servings

SOUP

• 1 Tbsp coconut or avocado oil
• 2 medium shallots (thinly diced)
• 2 cloves garlic (minced)
• 6 cups peeled & chopped butternut squash (about 1 small squash (~840 g))
• 1 pinch sea salt + black pepper (plus more to taste)
• 1.5 Tbsp curry powder (homemade or store-bought)
• 0.25 tsp ground cinnamon
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth (DIY or store-bought)
• 1–3 Tbsp maple syrup (or sub coconut sugar)
• 1–2 tsp chili garlic paste (optional, for heat)

FOR SERVING (optional)

• Toasted pumpkin seeds
• Chili garlic paste
• Full-fat coconut milk (for drizzling)

Instructions

1. Heat a large pot over medium heat.
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2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
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3. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
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4. Add coconut milk, vegetable broth, maple syrup (or coconut sugar), and chili garlic paste (if using).
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5. Bring to a low boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
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6. Use an immersion blender, or carefully transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup to the pot.
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7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
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8. Serve as is or with optional garnishes like toasted pumpkin seeds, extra chili garlic paste, or a swirl of full-fat coconut milk. Store leftovers covered in the refrigerator for 3–4 days or freeze for up to 1 month.
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Nutrition Facts

Servings 4

Serving Size 1 bowl (approx. 1.5 cups)

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10gg16%

Saturated Fat 7gg35%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 320mgmg14%

Potassium 620mgmg18%

Total Carbohydrate 30gg10%

Dietary Fiber 5gg20%

Sugars 10gg

Protein 3gg6%

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Calcium 4% mg

Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it spicier: Add extra chili garlic paste or a pinch of cayenne.
• No shallots? Substitute with 1 small yellow onion.
• Want more protein? Top with baked chickpeas or serve with a side of quinoa.
• Coconut-free option: Use cashew cream or oat milk instead of coconut milk.

Keywords: curried butternut squash soup, vegan soup, coconut curry soup, easy fall soup, healthy butternut squash recipe