Butternut Squash Curry Soup

5 from 1 reviews

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!


  • 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


  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.


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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