Butternut Squash Curry Soup

With just enough spice and sweetness, this creamy Curry Butternut Squash soup is the perfect cold weather soup. It’s optionally dairy-free, flavorful, and can easily be made ahead-of-time making for an easy weeknight dinner option.

Curry butternut squash soup in a bowl.
Curry Butternut Squash Soup

It’s now officially soup season and I’m here for it! This Curry Butternut Squash soup is is the perfect pairing of sweet and savory with just the right amount of (optional) heat. Honestly, I could eat this all week and be happy. Pair it with a light sandwich or salad for a full meal.

Best part about this soup? It tastes even better the next day, so perfect for make-ahead meals and freezer friendly!

Butternut squash soup cooking in a pot.

Soup Ingredients

  • Butternut Squash
  • Onion
  • Garlic
  • Coconut Sugar
  • Butter or Oil
  • Cumin
  • Curry Powder
  • Turmeric
  • Cinnamon
  • Salt and Pepper
  • Coconut Milk
  • Chicken Bone Broth

A ladle full of butternut squash soup.

Storage and Freezing Tips

This soup makes great leftovers! You can make some for now, and either store in the refrigerator or freezer some for later. It can be frozen for 3-6 months.

You can either freeze in large portions or single portions, depending on who you plan to feed. As in, is it for a future dinner for your whole family, or just as a lunch or quick dinner option.

To freeze it: Let is come to room temperature, before moving to the refrigerator to completely cool. Then transfer to a freezer-safe container or storage bag.

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.

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.

Curry Butternut Squash Soup

If you like this soup recipe, check out these others:
If you like this recipe using squash, check out these others:
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Butternut Squash Curry Soup

This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x
  • Category: Soup
  • Method: Stove

Ingredients

Scale
  • 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

Instructions

  1. Heat oil in a dutch oven over medium heat. Once hot add onion, and cook until beginning to soften, about 5 minutes.
  2. Add garlic, spices, and sugar and cook until spices become fragrant (about 1 minute).
  3. Add in butternut squash and cook down for 5 minutes, stirring often, until squash is beginning to soften.
  4. Add coconut milk, chicken stock, and bring to a boil.
  5. Reduce heat, and let simmer until butternut squash is tender.
  6. Carefully transfer soup to a stand blender, in batches, and blend together until smooth. Alternatively you can use an immersion blender.
  7. Transfer soup back into the pot and continue to cook for about 5 more minutes, or until the soup has reached your desired consistency. 
  8. Taste soup and adjust seasoning accordingly
  9. Garnish with salt, pepper, and additional coconut milk.

Notes

Soup can be frozen for up to 6 months in the freezer. To freeze let it fully cool, then transfer to a freezer safe container or storage bag. Check out this Freezer Guide for more freezer tips.

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7 comments
December 1, 2015

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7 Responses

  1. I made this today and it’s absolutely amazing! So delicious! I did my own twist/substitutions and used coconut oil instead of butter, added red chili flakes because we love spicy and topped the soup with some roasted pumpkin seeds along with the coconut milk. Definitely a new favorite that will be a regular these cold winter months.

  2. I finally made this today and WOW!!!! I am a soup lover but have never been a big fan of curry or turmeric but this soup has made me a believer. I made it exactly as directed and It was so good I was licking the spatula to get every last drop from the pot. This soup is very filling, full of flavor and the taste is beyond delicious.

    5.0 rating

  3. Can you substitute another sugar or sugar free substitute for the coconut palm sugar? The coconut palm sugar is not something I typically have on hand.

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