Table of Contents
  1. Get ready for a deliciously warm soup perfect for fall.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. Other soup recipes that you are sure to love.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Curry Butternut Squash Soup Recipe

When the weather turns cool, the perfect antidote is a big bowl of soup. This curry butternut squash soup is a balanced combination of flavors that’s finished with creamy coconut milk. It’s delicious, completely warming, and perfect for cold fall or winter weather. Plus, it’s a really quick and easy weeknight soup to prepare.

Get ready for a deliciously warm soup perfect for fall.

This soup is the perfect comfort food on a cool fall day, but fairly healthy compared to some other comfort food options. As soon as cooler weather arrives, I’m ready for a change in the kitchen, and I inevitably begin making soup.

This squash soup is quick and uses ingredients that are usually in any pantry. And if not, they’re easy to find. The base starts with onion and carrot sautéed in butter. The butter adds a rich undertone, and the carrot adds a depth of vegetal flavor.

The key is the yellow curry powder. Curry is a complex mixture of spices and has a certain spice level but not necessarily heat. Once the squash cooks, everything is blended for a smooth soup and finished with coconut milk. The coconut milk adds a little sweetness, and the flavor complements the curry.

This truly is one of those soups I go back to repeatedly because it perfectly captures the flavors I crave!

Copper pot filled with yellow colored squash soup sitting on marble surface with white bowl filled with soup and squash seeds in wooden bowl.

Everything you’ll need to make this recipe.

The best part of this curried butternut squash soup is its healthy list of ingredients. With carrot, onion, apple, and butternut squash, the soup can easily be adjusted for a vegetarian or vegan option. Here are some of the important ingredients:

  • Carrot has inherent sweetness and is a perfect color for a squash soup. The flavor is not noticed in the finished soup but instead enhances the predominant squash flavor.
  • Butternut squash is the darling vegetable of the fall, but you can also use other squash varieties. Squash is dense and sweet, providing the perfect texture to the soup.
  • Yellow curry powder is a blend of spices, often using turmeric, coriander, cumin, and fenugreek. Any purchased blend will work well.
  • Cumin is already in the curry powder, but the soup’s flavor is enhanced even further by adding a bit more. The spice is strong but offers an earthy, warming flavor.
  • Red pepper flakes add a bit of heat and helps elevate the curry flavor.
  • Ginger is grated directly into the soup capturing all the juices with the pulp. Fresh ginger adds a pungent, bright flavor to the curry.
  • Apple adds a hint of sweet and tart flavor to the soup. Choose a crisp, sweet apple that you prefer to eat.
Marble surface filled with all the ingredients needed to prepare butternut squash soup including squash, carrots, onion, apple, spices, salt, and more.

Here’s how to make this recipe.

The best part about most soup recipes is that they are easy to make; this recipe is no exception. Much of the time comes in waiting for the soup to simmer on the stove. Once cooked, it’s blended into a perfectly smooth liquid that is super cozy to eat. Here are the steps to make this soup:

  1. Prepare the base of the soup. Dice up the onion and carrot. Add the two vegetables to the butter in a kettle on the stove over medium heat. Let the mixture sauté in the kettle while preparing the squash.
  1. Prepare the butternut squash. Using a sharp knife, slice off both ends, then slice the squash in half. Using a spoon, remove the seeds and either discard or bake to sprinkle on top of the soup (recipe below). Peel each half using a peeler. Then chop the flesh into rough, small pieces. Since the soup will be blended, having uniform sizes for the pieces is not a huge concern. Once sliced, set the squash aside.
  1. Add the spices. To the sautéed onion and carrot, add the chopped garlic cloves and salt. Let this soften into the vegetable mixture for approximately 30 seconds. Then add in the yellow curry powder, cumin, and red pepper flakes. Stir in the spices and let them bloom in the liquid from the butter. Then add in some freshly grated ginger and stir it into the mixture.
  1. Add the squash and apple liquid. Add the chopped butternut squash and diced apple to the kettle’s vegetable mixture. Pour on the chicken stock and bring the mixture to a simmer.

How to prepare roasted squash seeds:

To a parchment-lined baking sheet, add the squash seeds removed from the squash. Drizzle a neutral-flavored oil over the top and spread the seeds into an even layer. Sprinkle some curry powder and salt over the top of the seeds and place in a preheated 375°F oven for 8 to 12 minutes. Once roasted, remove from the oven and let cool before enjoying.

  1. Blend up the soup. Remove the kettle from the stove and blend the mixture using an immersion blender or countertop blender. Continue blending until the mixture has a smooth, homogenous texture.
  1. Add the coconut milk. To the blended soup, add the coconut milk. Stir the milk into the soup, making sure everything is combined. Serve immediately.

These pro tips will make this recipe a success.

  • When slicing up butternut squash, make sure to use a sharp knife. While a sharp knife does sound more dangerous, it tends to cause fewer accidents because you’ll be able to cut easier and more precisely. 
  • Make sure to peel the squash before adding it to the soup. While roasting butternut squash with the peel left on is fine, when adding it to a soup, the peel can add a gritty or grainy texture to the resulting blended purée.
  • For the apple, the peel can be left on or removed. Since apple skin is very thin, it will not impact the texture of the soup if left on. This will save a step and make preparing the soup a bit faster.
  • To know when the soup is ready to blend, simply take a piece of the butternut squash and, using a wooden spoon, smash it against the side of the kettle. If it meets no resistance, the squash is cooked, and the soup is ready to blend.
Hand holding copper colored ladle scooping out serving from copper stockpot sitting on marble surface with serving of soup already in white bowl.

Frequently asked questions about this recipe.

Would a different type of squash work in this soup?

Yes, any orange-fleshed winter squash will work. Personally, I like kabocha, buttercup, and Hubbard.

If averse to spice, will omitting the red pepper flakes alter the soup’s flavor?

No, you can leave out the red pepper flakes, and the soup’s flavor will be just as good. The heat from the peppers adds a nice warming effect but can also be left out.

Can vegetable stock be used instead of chicken stock, so this is a vegetarian recipe?

Yes, vegetable stock can be used instead of chicken stock for a vegetarian soup. Additionally, coconut oil can be used instead of butter for a vegan soup.

Can this soup be frozen to use as future meals?

Yes, this soup freezes beautifully. Once in containers and frozen, it will stay fresh for up to six months.

How long does this soup last in the refrigerator?

As leftovers, this will last up to 10 days in the refrigerator.

Other soup recipes that you are sure to love.

Watch how to make this recipe.

More soup recipes to try

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Curry Butternut Squash Soup

5 from 7 votes
When the weather turns cool, the perfect antidote is a big bowl of soup. This curry butternut squash soup is a balanced combination of flavors that’s finished with creamy coconut milk. It’s delicious, completely warming, and perfect for cold fall or winter weather. Plus, it’s a really quick and easy weeknight soup to prepare.
Prep Time 5 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 15 mins
Servings 16 servings

Ingredients

  • 1 medium onion diced
  • 2 carrots diced
  • 2 tbsp butter (or ghee)
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 ½ tbsp yellow curry powder
  • ½ tsp cumin
  • ¼ tsp red pepper flakes
  • 2 tsp freshly grated ginger
  • 3 lb butternut squash peeled and cubed
  • 1 apple cored and diced
  • 3 cups chicken stock
  • 1 15-oz can coconut milk

Instructions
 

  • In a 6-quart stockpot, melt the butter over medium heat. Once melted, add the onion and carrot. Sauté the onion and carrot until soft and translucent, 4-6 minutes. Add the garlic and salt, and cook for 1 minute. Add the curry, cumin, red pepper flakes, and ginger. Stir and cook the spices until fragrant, about 1 minute.
    1 medium onion, 2 carrots, 2 tbsp butter (or ghee), 2 cloves garlic, 1 tsp salt, 1 ½ tbsp yellow curry powder, ½ tsp cumin, ¼ tsp red pepper flakes, 2 tsp freshly grated ginger
  • Add the diced squash, apple, and stock. Bring the soup to a boil, cover it, and reduce it to a simmer. Simmer until the squash and apples are soft, 45-60 minutes.
    3 lb butternut squash, 1 apple, 3 cups chicken stock
  • When the squash has cooked, remove the soup from the heat. Working in batches, blend the soup until smooth. Pour in the coconut milk and stir to combine. Serve immediately.
    1 15-oz can coconut milk

Notes

  • When slicing up butternut squash, make sure to use a sharp knife. While a sharp knife does sound more dangerous, it tends to cause fewer accidents because you’ll be able to cut easier and more precisely. 
  • Make sure to peel the squash before adding it to the soup. While roasting butternut squash with the peel left on is fine, when adding it to a soup, the peel can add a gritty or grainy texture to the resulting blended purée.
  • For the apple, the peel can be left on or removed. Since apple skin is very thin, it will not impact the texture of the soup if left on. This will save a step and make preparing the soup a bit faster.
  • To know when the soup is ready to blend, simply take a piece of the butternut squash and, using a wooden spoon, smash it against the side of the kettle. If it meets no resistance, the squash is cooked, and the soup is ready to blend.

Nutrition

Serving: 1serving | Calories: 134kcal
Course Soup
Cuisine American
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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9 Comments

  1. Love you! I’d like to know the name of that store in NJ that sent you the wonderful pasta on the lentil soup video. I think it aired on or around 10/28/21. Thanks. Stay safe.

  2. 5 stars
    Kaleb, just wanted to drop you a note to say I LOVE your recipes…..I made your squash gallette last week …..I was sooo yummy. Today I have the curry butternut squash on the stove…it’s has great depth and wonderful flavor, not to mention the amazing aroma in the house.
    I am writing you from a rural town in southwestern Ontario Canada. It’s fall here and butternut squash is out in the fields everywhere

    Thanks for sharing your recipes…enjoy watching you cook and garden

    Donna

  3. 5 stars
    I made this last night and it was amazing. Great flavors and I love the addition of apple to add a touch of sweetness and more fiber! I used the already peeled and cut up cubes of butternut squash from Trader Joes so this recipe was super easy to throw together. I will be adding this to my Fall/Winter recipe collection

  4. 5 stars
    Absolutely amazing soup!!! I substituted in some North Georgia Candy Roaster pumpkin and it’s delicious!!! Love this recipe!!!!!