Coconut Curry Butternut Squash Soup Recipe

Coconut Curry Butternut Squash Soup Recipe

How To Make Coconut Curry Butternut Squash Soup

Butternut squash soup is the perfect dish to keep you warm on those cold winter nights! Our soup is loaded with creamy flavors of coconut and bold curry.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 1tspolive oil
  • ½tsproasted cumin
  • tspgaram masala
  • 2tspMadras curry powder
  • ½medium onion,minced
  • 2garlic cloves,minced
  • 16ozbutternut squash,chopped, peeled
  • 1cuplight coconut milk
  • 3cupsfat free vegetable broth,or chicken broth
  • salt and fresh pepper,to taste
  • fresh cilantro,chopped, optional


  1. Add the oil to a large soup pot or Dutch oven over medium heat.

  2. When the oil is hot, add the onion and garlic, then sauté.

  3. Add the roasted cumin, masala, and madras curry powder, then mix well, cooking for 1 minute.

  4. Add the broth, light coconut milk, and butternut squash, then cook covered for 12 to 15 minutes, until the squash is soft.

  5. Remove the cover, then using an immersion blender, puree the soup until smooth.

  6. Season with salt and fresh pepper.

  7. Serve with fresh cilantro, and enjoy!


  • Calories: 124.78kcal
  • Fat: 5.61g
  • Saturated Fat: 3.25g
  • Monounsaturated Fat: 1.02g
  • Polyunsaturated Fat: 0.25g
  • Carbohydrates: 18.32g
  • Fiber: 3.69g
  • Sugar: 4.28g
  • Protein: 1.85g
  • Sodium: 844.99mg
  • Calcium: 87.01mg
  • Potassium: 490.61mg
  • Iron: 1.48mg
  • Vitamin A: 621.94µg
  • Vitamin C: 27.05mg
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