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Curry butternut squash soup served in a bowl
Creamy and spicy curry butternut squash soup with coconut milk

Coconut Curry Butternut Squash Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
The natural sweetness of butternut squash practically begs for spice. In this recipe, the complexity of yellow curry powder and the richness of coconut milk balance the squash's sugar, creating an exciting, warming soup that is miles away from bland cafeteria food.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Immersion Blender
  • Large Pot or Dutch Oven

Allergen Information

⚠️ Tree Nut (Coconut)

Instructions

1 ✓

The Base: Sauté the chopped onion in olive oil until translucent. Add the minced garlic and curry powder. Cook for 1 minute until fragrant.

Tip: Be careful, both garlic and curry powder burn quickly and become bitter.
2 ✓

Simmer: Add the squash cubes, toss to coat with the spiced base, then pour in the vegetable broth. Cover and simmer for 15-20 minutes until the squash is completely tender.

Tip: Cutting the squash into smaller cubes will help it cook faster.
3 ✓

Blend: Remove from heat. Use an immersion blender to purée until completely smooth.

Tip: Be careful with hot liquids; keep the blender head submerged to avoid splashing.
4 ✓

Finish: Stir in the coconut milk and bring to a gentle simmer for a moment. Taste and adjust salt if needed.

Tip: Coconut milk emulsifies the soup, making it creamy and silky without dairy.

Recipe FAQ

Why do I need to sauté the curry powder?
Spices are fat-soluble. If you just dump them into water, they taste raw and gritty. "Blooming" them in oil with the onions activates their essential oils.

Ingredients

  • 1.5 lbs Butternut Squash (peeled and cubed)
  • 1 whole Yellow Onion
  • 2 cloves Garlic
  • 3/4 cup Coconut Milk (canned)
  • 3 1/2 cups Vegetable Broth
  • 1 tbsp Yellow Curry Powder
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 pinch Black Pepper