Simple Curried Butternut Squash Soup Recipe
This Simple Curried Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for chilly days. Made with roasted butternut squash, fragrant garlic and onion, warming curry powder, and creamy coconut milk, this soup is easy to prepare on the stovetop. It’s a vibrant, naturally dairy-free, and vegetarian soup that can be easily customized for your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 large butternut squash (about 9 cups cubed, or use 1 to 1½ smaller squash)
- 3 cloves garlic, minced
- ½ medium onion, chopped
Spices & Flavorings
- 1 ½ – 2 tbsp curry powder
- ½ – 1 tsp chilli garlic sauce (or substitute with maple syrup for a sweeter taste)
- Salt & pepper to taste
Liquids
- 400 ml can coconut milk (lite coconut milk can be used)
- 2–3 cups vegetable broth (homemade or store-bought)
Instructions
- Prepare the Squash: Peel, deseed, and dice the butternut squash. If the skin is too tough to peel, prick the squash all over with a fork and microwave it for 3 minutes to soften the skin, then peel carefully to avoid burns.
- Sauté Aromatics: Heat a large pot over medium-low heat and add a dash of oil, broth, or water. Sauté the minced garlic and chopped onion for 2-3 minutes until fragrant. Season lightly with salt and pepper to bring out the flavors.
- Steam Squash with Curry: Add the diced squash and curry powder to the pot. Stir well to coat the squash with the spices, then cover with a lid and steam for 3-5 minutes, stirring once or twice to prevent sticking. Add a splash of water or broth if needed.
- Add Liquids: Pour in the coconut milk along with 2 to 3 cups of vegetable broth, ensuring the squash is just covered. Use less broth if you prefer a thicker soup, as more can be added after blending.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Stir in the chilli garlic sauce or maple syrup depending on your taste preference. Cover and cook for 10-15 minutes or until the squash is very soft and breaks apart easily, stirring occasionally.
- Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until creamy and smooth. Alternatively, carefully transfer the soup in batches to a stand blender and blend. If needed, cool before blending and reheat afterwards.
- Adjust Seasoning and Consistency: Taste the soup and adjust salt, pepper, and seasoning as desired. Add more broth if the soup is too thick. Remember that the soup will thicken as it cools and when refrigerated.
- Serve and Garnish: Ladle the soup into bowls. Garnish with roasted squash seeds and skin, fresh herbs, or a dollop of coconut yogurt for extra creaminess. Serve warm with naan bread on the side for a hearty meal.
Notes
- Microwaving the squash before peeling softens the tough skin, making it easier to handle safely.
- You can use lite coconut milk to reduce fat content, or substitute with a different non-dairy milk if preferred.
- Sweeten the soup by using maple syrup instead of chili garlic sauce, depending on your taste preference.
- If the soup is too thick after refrigeration, add a splash of broth or water when reheating.
- Roasted squash seeds and skin make a crunchy, tasty garnish and are a great way to reduce waste.
- Serve with warm naan or crusty bread to make the soup more filling.