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Roasted Butternut Squash Soup with Curry

Prep15 minutes
Cook25 minutes
Roasting Time45 minutes
Total1 hour 25 minutes
Serves4 servings
Creamy, warmly spiced, and totally cozy — this Roasted Butternut Squash Soup with Curry is made with caramelized roasted squash, full-fat coconut milk, and fragrant curry powder bloomed in oil for maximum flavor. A cinnamon stick adds subtle warmth, while optional toppings like toasted pistachios, pumpkin seeds, and fresh herbs let you customize every bowl.

Equipment

  • Cutting board
  • Sharp knife
  • Dutch Oven
  • Measuring Cups
  • Food Processor, Blender, or Immersion Blender

Ingredients  

For Soup

  • 4 — Cloves Garlic, finely chopped
  • 3 — Shallots, finely chopped
  • 2 tbsp. — Coconut Oil
  • 3 lbs. — Roasted Butternut Squash
  • 1 — 14-oz. can Coconut Milk, full fat
  • 2 tbsp. — Better Than Bouillon Vegetable Stock
  • 2 c. — Filtered Water
  • 2 tsp. — Salt
  • ½ tsp. — Black Pepper
  • 1 tsp. — Red Pepper Flakes
  • 2 tbsp. — Curry Powder
  • 1 — Cinnamon Stick

For Serving

  • Toasted Pistachios, optional
  • Toasted Pumpkin Seeds, optional
  • Toasted Pine Nuts, optional
  • Sour Cream or Crème Fraîche, optional
  • Parsley or Cilantro, optional

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Instructions 

Sauté the aromatics

  • Heat coconut oil in a Dutch oven or large pot over medium heat. Add the finely chopped shallots and garlic and sauté for 3-4 minutes until soft and fragrant.

Bloom the spices

  • Add the curry powder and red pepper flakes to the pot and stir for about 30 seconds to 1 minute, letting the spices toast in the oil until very fragrant. This step is key for developing deep flavor.

Add the liquid and squash

  • Pour in the filtered water and stir in the Better Than Bouillon until dissolved. Add the roasted butternut squash and the cinnamon stick. Bring to a gentle simmer.

Simmer

  • Let the soup simmer for 10-15 minutes, allowing the flavors to meld together and the squash to soften further.

Add the coconut milk

  • Remove the cinnamon stick and discard. Stir in the full-fat coconut milk, honey, salt, and black pepper.

Blend until smooth

  • Using an immersion blender (or working in batches with a high-speed blender), blend the soup until completely smooth and velvety.

Taste and adjust

  • Check the seasoning and add more salt, pepper, as needed to balance the flavors.

Serve

  • Ladle into bowls and top with your choice of toasted pistachios, pumpkin seeds, pine nuts, a dollop of sour cream, and fresh parsley or cilantro.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Jamie Sandstedt
Prep Time: 15 minutes
Cook Time: 25 minutes
Roasting Time: 45 minutes
Total Time: 1 hour 25 minutes
Course: Soups
Cuisine: American
Servings: 4 servings
Keyword: butternut squash, curry

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