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Creamy curry butternut squash soup in a bowl, swirled with coconut milk.
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5 from 3 votes

Butternut Squash Curry Soup

This creamy currybutternut squash soup is the coziest cold-weather bowl. It's made with coconutmilk and warm fall spices, it's naturally dairy-free and easily vegan, and ittastes even better the next day. Perfect for an easy lunch or weekly meal prep!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Method: Stove, Stove Top
Servings: 6 Serves 6
Author: Lexi

Ingredients

  • 1 tablespoon oil or butter (use oil for vegan)
  • 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 medium butternut squash(about 2½–3 lbs) peeled and cut into 1-inchcubes (about 6 cups)
  • 1/2 cup full-fat coconut milk plus more for garnish
  • 32 ounces (4 cups) chicken or veggie stock (veggie for vegan)

Instructions

  • 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.

Notes

  • Vegan: Use oil and veggie stock.
  • Sweetener: Swap coconut sugar for honey or maple syrup, starting with a little less and adjusting to taste.
  • Storage: Keeps in an airtight container in the fridge for 4–5 days.
  • Freezing: Cool completely, then freeze in freezer-safe containers or bags for up to 6 months. See my Freezer Meals Guide for more tips.
  • Recipe and images updated in 2026.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1014mg | Potassium: 683mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13316IU | Vitamin C: 27mg | Calcium: 86mg | Iron: 3mg