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

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A quick and easy 30-minute curried butternut squash soup made with coconut milk, perfect for cozy nights. This stovetop method delivers a silky, creamy texture without roasting, using simple ingredients for a deeply satisfying bowl of comfort.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, or to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or coconut oil
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh cilantro, lime wedges

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice in half lengthwise. Scoop out the seeds and cube the flesh into 1-inch chunks (about 2 cups total).
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
  3. Toast the spices: Add the curry powder, turmeric, and cayenne pepper (if using). Stir constantly for about 1 minute until fragrant.
  4. Add the squash and liquids: Pour in the cubed butternut squash, coconut milk, and vegetable broth. Stir to combine. The liquid should almost cover the squash; if not, add a splash more broth or water.
  5. Simmer until tender: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the squash is fork-tender.
  6. Blend until smooth: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until silky smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches (fill no more than halfway, hold lid with a towel, start on low).
  7. Season and adjust: Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed (more salt, curry, or a squeeze of lime).
  8. Serve: Ladle into bowls and top with desired toppings such as a drizzle of coconut milk, toasted pumpkin seeds, fresh cilantro, or a squeeze of lime. Enjoy immediately.

Notes

For a deeper flavor, roast the cubed squash at 400°F (200°C) for 25 minutes before adding to the soup. If the soup is too thick after blending, add more broth or water until desired consistency. This soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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