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Easy Curried Butternut Squash Soup with Coconut Milk

curried butternut squash soup with coconut milk - featured image
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A quick and easy curried butternut squash soup made with coconut milk, perfect for busy weeknights. This creamy, comforting soup comes together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons mild curry powder
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons olive oil or coconut oil
  • Salt and pepper to taste
  • Optional toppings: extra coconut milk, red pepper flakes, toasted pumpkin seeds, Greek yogurt

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds and stringy bits, and cut into 1-inch cubes.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about 4 minutes until soft and translucent. Add minced garlic and grated ginger, cook for another minute until fragrant.
  3. Add the spices: Stir in curry powder and cook for about 30 seconds to toast the spices.
  4. Add the squash and broth: Add cubed squash and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is fork-tender.
  5. Add the coconut milk: Pour in the can of coconut milk and stir. Let it heat through for about a minute.
  6. Blend until smooth: Remove pot from heat. Use an immersion blender to blend soup directly in the pot until smooth and velvety. If using a regular blender, let soup cool for 5 minutes, then blend in batches, filling blender only halfway.
  7. Season and serve: Taste and add salt and black pepper as needed. Ladle into bowls and add desired toppings.

Notes

Don’t skip the sauté step; it builds flavor. Cut squash into even pieces for even cooking. Use full-fat coconut milk for best texture. Blend carefully to avoid burns. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, curried squash soup, coconut milk soup, easy soup recipe, vegan soup, gluten-free soup, weeknight dinner

Find it online: https://lolaspoon.com/easy-curried-butternut-squash-soup-with-coconut-milk/