Curried Butternut Squash Soup is the epitome of comfort food. Made with red curry paste, butternut squash, chicken broth, and coconut milk, butternut squash curry soup is silky smooth, spiced, and vegan. And the best part is, this easy fall soup can be yours in less than one hour with just a few simple instructions!
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Enjoy a bowl of curried butternut squash soup this soup season! Made with butternut squash, Thai red curry paste, and coconut milk, this ultra creamy and gloriously feeling soup is just what you need when you want a quick, delicious dinner at home. So make a pot and dive into a bowl of this luscious curry butternut squash soup.
Why This Recipe Works
- Great for Fall and Winter – Curried butternut squash soup has rich, warm flavors that always make me long for cold weather. It’s also super nutritious which makes it ideal for cold and flu season.
- Crowd Pleaser – If you have guests who don’t eat meat or have a dairy-free diet, what’s also great about this recipe is that it can also be made vegan. Regardless of diet preferences, everyone will get a deliciously satisfying meal.
- Quick & Easy – Skip the canned soup because butternut squash soup with curry is so easy to make at home. It cooks within 40 minutes and it tastes so much better than the sodium-packed stuff you’d find at the grocery store.
Tools You’ll Need
Ingredients You Will Need for Curried Butternut Squash Soup
What lends this soup its signature flavor is the addition of coconut milk and Thai red curry paste–but that’s not to dismiss the other ingredients that make this soup taste so good!
- Avocado oil – Use this to sauté the aromatics.
- Aromatics – Diced shallots, ginger, and minced garlic are the flavor foundation for this soup.
- Thai red curry paste – Curry paste provides a more complex and authentic flavor profile compared to the pre-ground spices in curry powder. This provides a more vibrant and aromatic curry. This specific Thai red curry paste is my absolute favorite and the only one I use. Keep in mind this soup packs a little bit of heat due to the curry paste.
- Butternut squash – This squash has a sweet, nutty flavor and a smooth, creamy texture when cooked. The flavor profile is similar to pumpkin, with a hint of nuttiness. The flesh becomes soft and tender when cooked, making it a popular choice for soups. Peel the skin and dice before adding it to the pot.
- Chicken broth – This is the liquid base for the soup. Go for low-sodium.
- Bay leaf – This infuses an herbal aroma and taste into the broth.
- Coconut milk – The coconut milk used for this recipe is canned and not the plant-based milk version found at your local supermarket. Canned coconut milk contains higher fat content, lending this soup its creamy mouthfeel compared to coconut milk from the carton, which is much more watered down and has a lower fat content ratio per serving. There is a difference in flavor and texture when using canned coconut milk, so be sure to use it!
- Fish Sauce – Adds umami and a little depth of flavor to the soup.
- Maple syrup – Use grade A maple syrup. It has a mild, delicate maple flavor that can balance out any bitter taste.
- Lime Zest – This adds a subtle brightness to the soup.
- Kosher salt – This enhances flavors of the overall dish.
How to Make Curried Butternut Squash Soup
What I love most about this curried butternut squash soup recipe is the ease in preparation–perfect for those busy weeknights. I promise to keep this recipe easy for you, so that you will make this soup on repeat all season long.
- In a dutch oven, add avocado oil, garlic, and shallots, and sauté until shallots appear translucent.
- Add Thai red curry paste, ground coriander, and mix well into aromatics. Cook for 1 minute.
- Add diced butternut squash, stir to mix ingredients well, then add bay leaf and vegetable broth. Bring to a boil, then lower to a simmer and cook for 15 minutes or until the squash is tender.
- Turn off heat. Remove bay leaf and discard. Use an immersion (or hand) blender directly in the large pot and puree until you reach your desired consistency.
- Stir in coconut milk and maple syrup. Adjust seasoning with salt if necessary.
The Secret to Making Perfectly Smooth Soup
There’s nothing like enjoying a delicious creamy soup that has a silky, smooth texture. To achieve that, I use this immersion blender. I love this quick-and-easy alternative to a traditional blender due to its versatility; the option to puree soups directly in the pot makes for easy clean up!
Can You Freeze Curried Butternut Squash Soup?
Absolutely! If you find yourself with leftovers, simply:
- Ladle cooled soup into an airtight container and stow away.
- To reheat, run the container under running water to release soup from the container. Transfer soup to a pot, add a little bit of water and stir frequently until soup is no longer frozen.
Tips and Tricks
- Save a few minutes of prep work and use pre-cut butternut squash.
- Top each bowl with a swirl of coconut milk. This makes for such a pleasant, creamy bite each time.
- Once the soup has cooled to room temperature, store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. You can reheat leftovers in the microwave or on the stove over medium heat.
- Roasted Butternut Squash – Instead of cooking the squash on the stovetop, you can roast it (along with any veggies) in the oven. Preheat the oven to 425°, add seasoning and oil to the squash, and roast for about 45 minutes or until tender. Then, either add all the recipe ingredients to a blender (in batches) or add them a large pot and use a hand blender to mix.
- Broth – This recipe calls for chicken broth, but if you want to make it vegan, swap chicken broth for vegetable broth.
- Flavors – For even more flavor, add aromatic spices and herbs like fresh ginger or fresh cilantro. You can also squeeze some lime juice over individual servings for a bright pop of citrus flavor.
- Oil – You can use coconut oil for the sauté if you don’t have avocado oil.
- Regular Blender – Don’t have a hand mixer or immersion blender? You can use a regular blender but you’ll have to do it in batches. Use a towel instead of a plastic cap so steam can be released during blending.
- Garnish – Play up the fall theme and garnish the soup with pumpkin seeds.
What to Serve with Curried Butternut Squash
Want to add a little texture to this soup? Pair with butter (or avocado oil)-toasted crusty bread–perfect for sopping up the last bits of soup! For something a bit more substantial, consider serving the soup with rice, quinoa, or a simple salad.
Frequently Asked Questions
Can you eat butternut squash skin in soup?
Although the skin of butternut squash is edible, it’s best to peel the squash for soups as the skin can be tough, especially if the squash is not cooked for an extended period of time. For this curried butternut squash recipe, I peeled the skin before dicing.
Is butternut squash soup healthy?
Yes. Butternut squash is rich in fiber, vitamin A, and potassium. It’s also really easy to add other vegetables for added nutrients.
Why does my butternut squash soup taste bitter?
Overripe butternut squash has a naturally bitter taste. Choose fresh, firm squash for soup. If your soup has a bitter taste, you can offset it with additional maple syrup or coconut milk.
Why is my butternut squash soup grainy?
If you blend the soup too soon, it may have a grainy consistency. Don’t blend until the squash is tender.
Looking for More Soup Recipes
- Roasted Red Pepper and Tomato Soup
- French Onion Soup
- Crab Soup with Shiitake and Napa Cabbage
- Creamy Mushroom Soup
- Lemon Chicken Orzo Soup
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Curried Butternut Squash Soup
- 4 quart dutch oven
- Microplane zester
- 2½ tablespoons avocado oil
- 1 cup shallot, finely chopped
- 2½ tablespoons garlic, minced
- 1½ tablespoons ginger, finely chopped
- 3 tablespoons Thai red curry paste, I use Maesri brand (highly recommend)
- 2 pounds butternut squash, peeled, seeded, diced into 1-inch cubes
- 3 – 4 cups chicken broth, low sodium
- 1 large bay leaf
- 1 14- ounce can full-fat coconut milk, Aroy-D brand, ¼ cup reserved
- 2½ tablespoons maple syrup, grade A
- 2½ teaspoons fish sauce, plus more to taste, I use Three Crabs
- 1 teaspoon Kosher salt, or to taste, Diamond Crystal
- 1 lime zested
- ¼ teaspoon freshly cracked black pepper
- lime wedges, for squeezing
- coconut milk, optional
- heavy cream, optional
- crusty bread
- In a dutch oven over medium heat add avocado oil. Once hot, add ginger and cook for 1 minute. Add garlic and shallots and sauté until shallots appear translucent, about 3 minutes.
- Add Thai red curry paste, and mix well into aromatics. Cook for 1 minute.
- Add diced butternut squash, stir to mix with ingredients, then add bay leaf and 3 cups of chicken broth. Bring to a boil, then lower to a simmer, cover with lid and cook for 25 – 30 minutes, until the squash is tender.
- Turn off heat. Remove bay leaf and discard. Use an immersion (or hand) blender and puree to desired consistency.
- Turn heat to low and stir in coconut milk, maple syrup, fish sauce, kosher salt, black pepper, and lime zest. If you prefer a thinner soup, refer to the remaining 1 cup of chicken broth. Bring back to a simmer and cook for 6 minutes. Adjust seasoning with more fish sauce and salt, if needed.
- Ladle into bowls and top with a drizzle of coconut milk or heavy cream and a squeeze of lime. Enjoy!