Butternut Squash Curry Soup (Printable)
Smooth blend of sweet squash with warming curry spices for cozy comfort.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash, peeled, seeded, and cubed (approximately 2 lbs)
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, chopped
05 - 1 medium apple, peeled, cored, and diced (optional for sweetness)
→ Spices & Seasoning
06 - 1 ½ tablespoons mild curry powder
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon ground ginger
09 - 1 teaspoon salt, adjust to taste
10 - ¼ teaspoon black pepper
→ Liquids
11 - 4 cups vegetable broth
12 - 1 cup coconut milk, plus additional for garnish
→ Garnish (optional)
13 - Fresh cilantro, chopped
14 - Toasted pumpkin seeds
# How-to Steps:
01 - Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and carrot, cooking 4 to 5 minutes until softened.
02 - Incorporate minced garlic and diced apple, cooking 2 minutes while stirring frequently.
03 - Stir in curry powder, cumin, ginger, salt, and pepper. Cook for 1 minute until aromatic.
04 - Add butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until squash is tender.
05 - Remove from heat and puree soup using an immersion blender or blend carefully in batches in a countertop blender until smooth.
06 - Stir in coconut milk and gently warm if necessary. Adjust seasoning to taste.
07 - Ladle into serving bowls. Drizzle with extra coconut milk and garnish with chopped cilantro and toasted pumpkin seeds if desired.
# Expert Pointers:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The natural sweetness of the squash balances perfectly with the savory spices, so it never feels heavy or one-note.
- It's the kind of soup that makes you feel nourished without any fussing—vegan and gluten-free without a hint of restriction.
02 -
- Don't skimp on the simmering time—undercooked squash will refuse to blend smoothly and you'll end up with a grainy, bumpy soup instead of velvet.
- Always taste before serving; curry powder brands vary wildly in intensity, and your seasoning might need adjustment based on which one you use.
03 -
- Buy your butternut squash a few days ahead and let it sit on the counter—it peels much more easily when it's at room temperature than straight from the fridge.
- If you're nervous about blending hot soup, let it cool for 10 minutes first, or blend in smaller batches—no one wants soup burns.