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This Curry Butternut Squash Soup is the perfect cozy cold weather soup. It’s so creamy, so flavorful, and optionally dairy-free. Perfect quick and easy lunch or meal prep option!
Creamy Butternut Squash Soup Recipe
It’s now officially soup season! And I’m here for it!
This Butternut Squash Curry Soup may just be the perfect fall soup. It’s cozy, creamy, sweet, savory, a little spicy, and brimming with all your favorite fall flavors. The best part? It tastes even better the next day, so make a ton and enjoy it all week long. It’s the perfect make-ahead, freezer-friendly meal.
Seriously. I could eat this butternut squash soup for lunch every day and be the happiest woman alive! Pair it with a light sandwich or salad for a full meal.
This curry butternut squash soup is packed with simple, good-for-you ingredients! Here’s what you’ll need:
- Oil or Butter: use butter or a neutral flavored oil to keep the soup vegan.
- Aromatics: sautéed onion and garlic add the perfect sweet flavor base.
- Seasonings: we’re seasoning out butternut squash soup with a blend of ground cumin, curry powder, salt, turmeric, cinnamon, black pepper, and cayenne pepper (optional).
- Coconut Palm Sugar: a little bit of sugar brings out the sweetness of the squash.
- Butternut Squash: peeled and cubed into even chunks. The smaller the chunks, the more quickly they’ll soften.
- Coconut Milk: use full-fat coconut milk for the perfect rich and creamy texture.
- Stock: chicken or veggie stock will work.
How to Make Curried Butternut Squash Soup
This fall favorite is ready to go in a total of 45 minutes!
- Sauté the aromatics: Heat oil in a large pot, then add onion. Cook until softened, then stir in garlic, spices, and sugar. Cook until fragrant.
- Add the butternut squash: Add the butternut squash to the pot, then cook until softening.
- Add the liquids: Pour in the coconut milk and chicken stock, then bring the mixture to a boil. Reduce the heat and simmer until the squash is tender.
- Blend: Transfer the soup to a blender or use an immersion blender to blend until smooth.
- Taste and re-season, then serve: Pour the soup back into the pot, taste and re-season as needed, then serve.
Do You Have to Peel Butternut Squash for Soup?
Technically you don’t have to, but I definitely prefer to peel the squash before I chop it up. No peel just makes for a creamier soup! It also exposes more of the natural sugars in the squash to the heat for a sweeter, more caramelized flavor.
What Goes Well with Butternut Squash Soup?
This curry butternut squash soup makes the perfect light lunch all on its own, but I love to fill my meal out with grilled cheese and apple slices, Harvest Salad with Maple Balsamic Dressing, or a simple kale salad topped with pecans and dried cranberries.
How to Store
Leftover curried butternut squash soup will last in an airtight container in the fridge for 4-5 days. To reheat, warm single servings in the microwave or warm larger portions on low on the stove.
How to Freeze and Store Your Butternut Squash Soup
Totally! Butternut squash soup freezes beautifully, so feel free to make a big batch so you have it on hand!
You can either freeze large portions or single portions, depending on how you’ll be reheating it later on.
To freeze your soup, let it come to room temperature, then place it in the fridge to cool completely. Transfer it to a freezer-safe container or bag and store it in the freezer for up to 6 months.
To defrost it: let it sit in the refrigerator overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.
When you’re ready to serve, let the soup defrost overnight in the fridge OR place it in a container of warm water until it can easily pop out of its storage container. From there, place the soup in a pan with ¼ cup water. Cover and cook, stirring frequently, until fully defrosted, then bring to a boil to heat completely.
Yes for up to 6 months. To freeze, cool completely, then transfer to a freezer safe container or bag.
Sides to Serve with Butternut Squash Soup
Serve this soup with a light sandwich, bread or salad! I’m thinking a grilled cheese with apple wouldn’t be out of the question here! Or a quick kale salad with pecans and dried cranberries.
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Butternut Squash Curry Soup
- 1 tablespoon oil or butter
- 1 large onion diced
- 1 clove garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 2 teaspoons salt more to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper more to taste
- Pinch cayenne pepper optional
- 1/4 cup coconut palm sugar
- 1 butternut squash peeled and cubed
- 1/2 cup full-fat coconut milk plus more for garnish
- 32 ounces chicken or veggie stock
- Heat oil in a dutch oven over medium heat. Once hot add onion, and cook until beginning to soften, about 5 minutes.
- Add garlic, spices, and sugar and cook until spices become fragrant (about 1 minute).
- Add in butternut squash and cook down for 5 minutes, stirring often, until squash is beginning to soften.
- Add coconut milk, chicken stock, and bring to a boil.
- Reduce heat, and let simmer until butternut squash is tender.
- Carefully transfer soup to a stand blender, in batches, and blend together until smooth. Alternatively you can use an immersion blender.
- Transfer soup back into the pot and continue to cook for about 5 more minutes, or until the soup has reached your desired consistency.
- Taste soup and adjust seasoning accordingly
- Garnish with salt, pepper, and additional coconut milk.