Curried Butternut Squash Soup Recipe

This Curried Butternut Squash Soup is rich, creamy, delicious and perfect for chilly days.

This Butternut Squash Curry Soup is all the things you would want in a perfect bowl of soup for this chilly soup season.

It’s rich, creamy and spiced with all those yummy, warming flavors like cinnamon, curry and cumin. I just want to cuddle up on the couch with a bowl of it…

Ingredients needed

• Butternut Squash – Look for a large squash that’s about 3 pounds.
• Apples – Any apples will work here. They lend a nice sweetness to the soup.
• Sweet Onions – Walla Walla or Vidalia onions are great. You can also use yellow onions.
• Spices – Curry powder, cumin, cinnamon, salt and pepper.
• Chicken Broth – Or, swap in some of my homemade bone broth. For a vegan + vegetarian version, swap in some vegetable broth.
• Coconut Milk – Whole fat coconut milk is best. I find that the light coconut milk curdles when added to the soup.
• Olive Oil

How to make it

• In a large stockpot, over medium heat, add the olive oil, cubed butternut squash, apples and onions.
• Saute for 10 minutes, until the squash begins to soften.
• Add the curry powder, cumin, and cinnamon. Saute for 5 minutes, until fragrant.
• Add the coconut milk and stock and simmer for about 20 minutes, until the squash is fork tender.
• Taste and season with salt and pepper.
• Puree the soup with an immersion blender or a regular blender in batches, until smooth.
• Enjoy!

Slow cooker directions

• To make this curried butternut squash soup in the slow cooker, simply saute the onions in a bit of olive oil, then add them to the crockpot with all of the remaining ingredients EXCEPT the coconut milk.
• Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
• Add coconut milk and puree until smooth.

However you choose to make this soup, I can pretty much guarantee that you’re going to fall instantly in love with it.

Recipe ariations

• For a spicy soup, add a pinch of cayenne pepper, red pepper flakes, or a spoonful of Thai red curry paste.
• For a tangier soup, add in a squeeze of fresh lime juice at the end.

How to make ahead and freeze

This curry butternut squash soup can be stored in an airtight container in the fridge for up to 5 days. Or, freeze it for up to 3 months.

What to serve with it

Wine pairings

• Gewürztraminer and Riesling are great pairings for the delicate spices in this soup.
• Alternatively, a high-acid, crisp wine like Pinot Gris would work well to cut through the richness of the soup.
• A dry-sparkling wine like Cava will also work well here to help cut through the creaminess of the soup nicely but hold up to the spicy flavors of the soup.

More butternut squash recipes

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Curried Butternut Squash Soup:

• In a large stockpot, over medium heat, add olive oil, butternut squash, apples and onions. Saute for 10 minutes.

• Add the curry powder, cumin, and cinnamon. Saute for 5 minutes.

• Add the coconut milk and stock and simmer for about 20 minutes. Season with salt and pepper. Puree until smooth with either an immersion blender or a regular blender in batches.

Calories: 319kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 301mg | Potassium: 1220mg | Fiber: 8g | Sugar: 14g | Vitamin A: 25415IU | Vitamin C: 51.4mg | Calcium: 155mg | Iron: 4.6mg

This butternut curry soup post was originally published in 2017. It was updated in 2024 to add new content and photographs. The original curry squash soup recipe remains the same. Enjoy!