Last updated on December 17th, 2019.
Pureed Coconut Curry Butternut Squash Soup is a creamy, velvety, tasty delight. This easy recipe will have you reaching for seconds! I also show you how to make Curried Roasted Butternut Squash Seeds – they are a great snack and make a great garnish for this soup.
Butternut Squash Soup is one of my favorite soups, and one of my favorite cold weather meals. It is always such a smooth, rich-tasting, velvety, creamy texture, and has such a lovely subtle sweetness to it.
Here I share my Coconut Curry Butternut Squash Soup. It is actually one of the first recipes I created on my own when I started to learn how to cook. I loved mixing together different flavors and seeing the result! This curried version of the classic butternut squash soup has so much flavor and it is absolutely addicting. I also add a secret ingredient to make this soup extra creamy. It is an absolute treat.
The warm curry flavor works so well with the natural sweetness of the butternut squash. The two flavors complement each other so well and make this such an addicting soup. If you like, you can add a Thai chili pepper to the soup to turn up the heat. But it is just as tasty without the pepper. The curry powder will add lots of flavor but no spice to this soup.
Aldo is not a big fan of soup in general, but I LOVE SOUP. In Russia, the typical dinner consists of 2 courses – a soup and a main dish. So I grew up eating different soups pretty much every day, and I miss that. Last year, I didn’t make many soups because it was our first year living together and I knew Aldo wasn’t a big soup fan… but this year? This year will be the year of soup!! Sorry Aldo.
How do you cook this Coconut Curry Butternut Squash Soup?
This Coconut Curry Butternut Squash Soup is very easy to make! Just start by sauteing the onion in the coconut oil (or use vegetable oil if you prefer).
Then add the rest of the ingredients into the soup pan, cook for 15 minutes, and puree.
I like to buy a whole butternut squash and cube it myself. I find chopping vegetables therapeutic. You may disagree haha. In that case, just buy 2-3 pounds of cubed butternut squash. That will significantly cut down on the prep time for this butternut squash soup recipe!
One of the reasons I like to chop the butternut squash myself is because I absolutely LOVE roasted butternut squash seeds. Did you know you can roast the seeds just like you would roast pumpkin seeds?? Check the notes of the recipe card below for my tips on how to make Curried Butternut Squash Seeds. Those things are ADDICTING.
You can skip the curry on the seeds and play around with other flavors: garlic powder, a squeeze of lime juice, paprika… all of those would work well!
The roasted seeds make a great snack, and they are also an awesome crunchy garnish for this soup.
Oh, and in case you’re wondering… Aldo liked this soup! He prefers it to have a few chunks of cubed butternut squash remaining instead of being pureed completely. That’s a compromise I am willing to accept!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Coconut Curry Butternut Squash Soup
- 1 large yellow onion , diced
- 2 tablespoons coconut oil (or vegetable oil)
- 1 large butternut squash (about 2-3 lb) , peeled and cubed into 1 inch pieces
- 4-5 tablespoons curry powder (adjust to taste)
- 2 cups vegetable stock
- 1 Thai chili pepper (optional)
- 2 cups water
- salt and pepper , to taste (1/2 teaspoon salt, 1/4 teaspoon pepper is a good start)
- 1 cup half & half
- In a very large soup pot, combine the coconut oil and the diced onion and cook on medium heat for 5-7 minutes, or until the onions just start to turn translucent. Add the cubed butternut squash, curry powder, vegetable broth, water, Thai chili pepper (if using) and stir it all together. Season with salt and pepper. Cover with a lid, and let it come to a boil. Once it comes to a boil, lower the heat and let it simmer for 15 minutes, or until all the squash is fully cooked.
- Remove from heat and allow to cool for a few minutes. Use an immersion blender to puree the soup. Stir in the half and half. Carefully taste the soup and add more salt and pepper, if needed. Serve hot, garnishing with chopped chives, cilantro, and/or roasted Butternut Squash Seeds.
- Preheat the oven to 350F.
- Clean and rinse the seeds. It's OK if there is a tiny amount of butternut squash strings remaining, but try to pick most of it off the seeds. Blot dry with a paper towel.
- In a small bowl, combine the seeds with 1 teaspoon coconut oil, a bit of salt and 1/4 teaspoon curry powder (if desired). Stir well.
- Place on a greased baking dish (or foil lined baking dish that is sprayed with PAM) and roast for 12-15 minutes, stirring halfway.