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Coconut Curry Butternut Squash Soup

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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.

coconut curry butternut squash soup in a bowl

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).

coconut curry butternut squash

Then add the rest of the ingredients into the soup pan, cook for 15 minutes, and puree.

Coconut Curry Butternut Squash Soup

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!

coconut curry butternut squash

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 pinterest graphic

coconut curry butternut squash soup in a bowl
Print Recipe
5 from 3 votes

Coconut Curry Butternut Squash Soup

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Lunch
Cuisine: American, Asian
Servings: 6 servings
Author: Kate

Ingredients

  • 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

Instructions

  • 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 translucentAdd 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.
     
    Coconut Curry Butternut Squash Soup
  • 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.
     

Notes

If you don't have an immersion blender, let the soup cool down before pureeing it in batches in a blender or a food processor. Please be careful not to burn yourself when transferring the soup to a blender or a food processor.
If you would like to make Roasted Butternut Squash Seeds for garnish:
  • 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. 
Roasted Butternut Squash Seeds with curry

Nutrition

Nutrition Facts
Coconut Curry Butternut Squash Soup
Amount Per Serving
Calories 202 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Sodium 320mg13%
Potassium 62mg2%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 4g4%
Protein 4g8%
Vitamin A 205IU4%
Vitamin C 1.7mg2%
Calcium 22mg2%
Iron 1.2mg7%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

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Recipe Rating




Jenna

Thursday 6th of November 2014

I always hate cutting a butternut squash cause it's so time consuimg. This recipe would be worth it though. I'll have to try this. Love the pumpkin seeds on top.

Kate

Thursday 6th of November 2014

Cutting up butternut squash is the worst! My hands are always sore afterwards. I definitely cheat and just buy the pre-cut packages sometimes.

Maureen | Orgasmic Chef

Saturday 1st of November 2014

I didn't grow up Russian but my forbears are French and we always had a small bowl of soup before the main meal. My mother always said it cut down on her grocery budget. She made soup with leftovers from the night before. :)

Kate

Saturday 1st of November 2014

Interesting! I never thought of soup being useful for budget reasons, but it's such a good idea to make soup from leftovers. I'm going to have to think of some recipes for leftovers soups, because all the soups I make now are made from specific-for-the-soup ingredients.

Julia | Orchard Street Kitchen

Saturday 1st of November 2014

This looks delicious! I love curried soups and bet this would be perfect on a chilly day.

Kate

Saturday 1st of November 2014

Thanks!

Ooh I just looked at your sweet potato green curry and that looks so good! I bet the sweetness and the curry-ness go really well together.