Serving comfy feels in soup form with Curried Butternut Squash Soup. This easy-to-make (and vegan!) soup makes for perfect light eats as the cooler weather sets in. With minimal hands-on time, this cozy autumnal soup can be yours in less than an hour!
If you’re in the mood for another creamy soup that screams fall, then try my Creamy Mushroom Soup recipe, next!
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Curried Butternut Squash Soup
This curried butternut squash soup will turn you into an instant fan! 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 curried butternut squash soup!
Ingredients in Curried Butternut Squash Soup
What lends this soup its signature curry 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! Keep in mind that 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!
Whenever you see a recipe here that calls for coconut milk, I always use this brand. I’m also partial to using certain canned curry pastes, and this specific Thai red curry paste is my absolute favorite. Let’s get into the rest of the ingredients to make our curried butternut squash soup recipe:
- Butternut squash
- Canned coconut milk
- Thai red curry paste
- Vegetable broth
- Bay leaf
- Ground coriander
- Maple syrup
- Avocado oil
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 and puree to 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 air-tight 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 for Making Curried Butternut Squash Soup
- Save a few minutes and go for pre-cut butternut squash.
- Want to add a little texture to this soup? Pair with crusty bread–perfect for sopping up the last bits of soup!
- Top each bowl with a swirl of coconut milk. This makes for such a pleasant, creamy bite each time.
Looking for More Good Eats?
I’ll make searching for your next meal easy for you. These are a few of my favorites:
Curried Butternut Squash Soup: The Ultimate Sweater Weather Food
- 2 tablespoons avocado oil
- 1 cup shallots, diced
- 2 ½ tablespoons garlic, minced
- 2½ tablespoons Thai red curry paste
- ½ teaspoon ground coriander
- 2 pounds butternut squash, diced
- 3 cups vegetable broth
- 1 large bay leaf
- ⅔ cup canned coconut milk plus 2 tablespoons for topping
- 1½-2 tablespoons maple syrup, grade A
- Kosher salt for seasoning
1. In a dutch oven, add avocado oil, garlic and shallots, and sauté until shallots appear translucent.
2. Add Thai red curry paste, ground coriander, and mix well into aromatics. Cook for 1 minute.
3. Add diced butternut squash, stir to mix with ingredients, 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.
4. Turn off heat. Remove bay leaf and discard. Use an immersion (or hand) blender and puree to desired consistency. Alternatively, carefully soup the contents into a blender. You may have to do this in batches.
5. Stir in coconut milk and maple syrup. Adjust seasoning with salt, if necessary. 6. Ladle into bowls and top with a drizzle of coconut milk.