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Cozy Curried Butternut Squash Soup with Coconut Milk: Easy 30-Minute Recipe

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A warm, comforting soup made with roasted butternut squash, creamy coconut milk, and aromatic curry spices. Ready in under 30 minutes, it’s perfect for cold evenings and meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil or coconut oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder (preferably Madras)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 can (13.5 oz) full-fat coconut milk, shaken well
  • 2 cups vegetable broth, low-sodium
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (for garnish)
  • Toasted pumpkin seeds (pepitas) (for garnish)
  • Crusty bread (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise and scoop out seeds. Place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until tender.
  2. While squash roasts, melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until soft. Add minced garlic and grated ginger; cook 1 minute until fragrant.
  3. Add curry powder, ground cumin, and cayenne pepper (if using). Stir constantly for 30 seconds to toast spices.
  4. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer.
  5. Remove squash from oven, let cool slightly, then scoop flesh from skin. Add roasted squash to pot and stir to combine.
  6. Use an immersion blender to puree soup until smooth. (If using a regular blender, work in batches, filling no more than halfway.)
  7. Stir in coconut milk, maple syrup, and lime juice. Heat through for 2-3 minutes. Adjust salt, pepper, or curry powder to taste.
  8. Ladle into bowls and garnish with cilantro, pumpkin seeds, and a drizzle of coconut milk. Serve with crusty bread.

Notes

Roasting the squash instead of peeling raw saves time and enhances sweetness. Always shake the coconut milk can before opening. Toast spices in fat for deeper flavor. For a chunkier soup, use a potato masher instead of blending. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, curried soup, coconut milk soup, easy soup recipe, 30-minute meal, vegan soup, gluten-free soup, winter soup

Find it online: https://bitesienna.com/cozy-curried-butternut-squash-soup-with-coconut-milk-easy-30-minute-recipe/