This curry butternut squash soup is my idea of autumn in a bowl. It’s rich, smooth, and layered with just the right amount of spice. Every spoonful feels cozy and satisfying.
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Amy’s Notes
This Curry Butternut Squash Soup is my go-to fall soup when I want something cozy and flavorful. Here’s why I keep coming back to it:
- Deep, Aromatic Flavor: The roasted butternut squash, garlic, and curry powder blend into a rich, layered flavor that tastes like it’s been simmering all day. It’s just as delicious as my Butternut Squash Chili.
- Creamy Without the Cream: Coconut milk gives this soup a smooth, silky texture without feeling heavy.
- Simple but Impressive: It looks and tastes like something from a restaurant, yet it’s easy to make.
- Healthy Comfort Food: This soup feels cozy and satisfying but is filled with wholesome ingredients like squash, carrots, and apples.
- Perfect for Fall Gatherings: I love serving this when friends come over. It pairs beautifully with crusty bread or a simple salad and, like my Butternut Squash Risotto, always gets compliments.
Key Recipe Ingredients
- Butternut Squash – The star of the soup. Roasting brings out its natural sweetness and gives the soup a creamy, velvety base packed with vitamins and fiber.
- Carrots & Apple – These add a touch of natural sweetness and bright flavor that complement the earthiness of the squash.
- Yellow Curry Powder – Mild and aromatic, it gives the soup its warm, golden color and layers of cozy spice.
- Chicken Broth – Provides the savory foundation that ties all the flavors together; you can use vegetable broth for a vegetarian version.
- Coconut Milk – Adds a touch of creaminess and subtle tropical flavor that blends beautifully with the curry.
- Honey – Balances the savory and spicy notes with a gentle sweetness that rounds out the soup.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Squash Options: Butternut squash gives this soup its smooth, creamy texture and natural sweetness, but kabocha, acorn, or pumpkin can be used instead.
- Coconut Milk: Canned unsweetened coconut milk adds richness with a subtle tropical flavor. You can replace it with half-and-half or heavy cream for a more traditional creamy base.
- Apples: A crisp, sweet apple like Honeycrisp or Fuji adds brightness. Pears work well too for a slightly different flavor.
Step-By-Step Recipe Instructions
- Brush olive oil on squash and roast.
- Scoop out soft flesh.
- Sauté aromatics.
- Add squash and broth. Simmer for 1 hour.
- Purée soup until smooth
- Stir in coconut milk and honey. Serve warm.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Roast Squash Early: You can roast the butternut squash up to 2 days ahead. Once tender, scoop out the flesh, measure 3 cups, and store it in an airtight container in the fridge.
- Prep Aromatics in Advance: Chop the onions, carrots, garlic, and apple a day ahead and refrigerate in a sealed container.
- Make Entirely Ahead: This soup actually tastes even better the next day as the flavors deepen overnight. Prepare the full batch, let it cool completely, and store it covered in the refrigerator for up to 4 days.
What To Serve with Curry Butternut Squash Soup
Breads and Rolls
- We love serving this Curry Butternut Squash Soup with a side of Pull-Apart Rolls or warm Rosemary Garlic Bread for soaking up every last drop.
- For something extra hearty, try pairing it with Sweet Honey Cornbread or Pumpkin Cornbread – the sweetness complements the gentle spice of the curry beautifully.
Salads and Vegetables
- Balance the richness of this soup with a crisp, refreshing side like Broccoli Apple Salad or Easy Chopped Greek Salad.
- It also pairs wonderfully with a simple Lemon Spinach Orzo Salad or Air Fryer Broccoli for a light, colorful contrast.
Fall and Holiday Pairings
- For a cozy fall meal, serve it as a starter with Roast Turkey, Tender Pork Ragu, or Baked Honey Ham.
- It’s also delicious alongside comforting sides like Garlic Herb Roasted Potatoes or Wild Rice Pilaf for a complete seasonal spread.
Curry Butternut Squash Soup
This Curry Butternut Squash Soup is amped up with curry and roasted garlic. The aromatic flavors blend perfectly together. This soup is great for serving as a starter to any fall or winter meal.
Servings 6
Calories 159kcal
Ingredients
- 1 medium butternut squash halved lengthwise and seeded (about 3 cups cooked)
- olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 medium carrots thinly coined, about 1 cup worth
- 1 apple peeled and chopped
- 2 teaspoons yellow curry powder
- 32 oz chicken broth low sodium, more if needed
- ¼ cup coconut milk unsweetened, from can
- 2 tablespoons honey
- kosher salt
- fresh ground black pepper
- freshly chopped thyme or oregano, optional garnish
- roasted pepitas optional garnish
Instructions
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Preheat oven to 375F, with rack on center. Brush cut sides of squash generously with olive oil. Place squash, cut sides down, on a foil-lined baking sheet.
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Roast 1 to 1 1/2 hours, or until very tender. Scoop flesh out into large bowl, and measure 3 cups worth to use.
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Heat 2 TB olive oil in a large heavy pot, over medium high heat. Saute onion, garlic, carrots, and apple for 5 minutes.
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Add curry powder and stir another minute. Add chicken broth, bay leaves, and squash.
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Bring to a boil and then reduce to a simmer/low boil for 1 hour, uncovered. The soup will be reducing and thickening.
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Remove bay leaves. Using a hand blender directly into the pot (or work in batches with a blender), puree soup until completely smooth. If needed, add bit more broth to reach desired consistency.
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Stir in coconut milk and honey, and season with additional salt and pepper to taste.
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Garnish with your choice of herbs and a drizzle of additional coconut milk, if desired. Serve warm.
Notes
- Be sure to use canned coconut milk often found in ethnic aisles of major grocery stores. Shake the can well before opening and using.
- If you’d like, you can use heavy cream in place of the coconut milk for a richer finish.
- Roast the butternut squash until it’s deeply tender and slightly caramelized around the edges. This step builds a richer, sweeter flavor that gives the soup its velvety depth.
- Use a mild yellow curry powder for warmth and balance. If you love spice, add a pinch of cayenne or a touch of red curry paste for extra kick without overpowering the sweetness.
- Include the apple for its natural sweetness and freshness. A crisp variety like Honeycrisp or Fuji helps round out the savory curry and roasted vegetables perfectly.
- Sauté the onions, garlic, carrots, and apple until fragrant before adding broth. This step layers flavor and helps the aromatics release their natural sweetness.
- Leftovers keep well in an airtight container in fridge for 3-4 days. Reheat gently on stovetop.
- This recipe is part of our Vegetable Recipes Collection.
- We love serving this Curry Butternut Squash Soup with a side of Pull-Apart Rolls or warm Rosemary Garlic Bread for soaking up every last drop.
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Join our Free Recipe Club and get our newest, best recipes each week!Nutrition
Calories: 159kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 745mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16859IU | Vitamin C: 32mg | Calcium: 99mg | Iron: 2mg
Frequently Asked Questions
Can I use pre-cut or frozen butternut squash instead of roasting a whole one?
Yes, you can use pre-cut fresh or frozen butternut squash to save time. Roasting adds a deeper, caramelized flavor, but if you’re short on time, simmering pre-cut squash directly in the broth works fine too.
What type of curry powder works best for this recipe?
A mild yellow curry powder works beautifully here – it adds warmth without overpowering the sweetness of the squash. You can adjust the amount for more or less spice depending on your taste.
Can I make this soup vegetarian or vegan?
Absolutely. Just swap the chicken broth for vegetable broth and use coconut milk instead of cream. It’ll still be creamy, rich, and full of flavor.
How long does it keep and how should I store it?
Leftovers can be stored in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it thickens too much.
More to Cook and Eat
- Roasted Brussels Sprouts and Butternut Squash – Roasted Brussels Sprouts and Butternut Squash equals the perfect combination. Deep roasted flavors make these healthy veggies irresistible.
- One-Pan Butternut Squash Penne – Enjoy the bounty of fall squash, with this One-Pan Butternut Squash Pasta. It’s light, healthy, and deliciously satisfying.
- Coconut Curry Chicken Noodle Soup – This Thai inspired Coconut Curry Chicken Noodle Soup is a marvelously delicious way to warm up on a chilly evening.
- Creamy Chicken Wild Rice Soup – This delicious Creamy Chicken Wild Rice Soup recipe is gluten-free so everyone can enjoy a heaping bowl of this comforting soup.
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