Butternut Squash Curry Soup (Printable)

A creamy blend of butternut squash with aromatic curry spices for warming comfort.

# What goes in:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, chopped
05 - 1 medium apple, peeled, cored, and diced (optional)

→ Spices & Seasoning

06 - 1 ½ tbsp mild curry powder
07 - ½ tsp ground cumin
08 - ¼ tsp ground ginger
09 - 1 tsp salt, or to taste
10 - ¼ tsp black pepper

→ Liquids

11 - 4 cups vegetable broth
12 - 1 cup coconut milk, plus extra for garnish

→ Garnish (optional)

13 - Fresh cilantro, chopped
14 - Toasted pumpkin seeds

# Directions:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and carrot; cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and diced apple if using; cook for 2 minutes while stirring frequently.
03 - Add curry powder, ground cumin, ground ginger, salt, and black pepper. Cook for 1 minute until spices release aroma.
04 - Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until squash is tender.
05 - Remove pot from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender.
06 - Stir in coconut milk and gently reheat if necessary. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Drizzle with additional coconut milk and garnish with chopped cilantro and toasted pumpkin seeds if desired.

# Expert Advice:

01 -
  • The soup tastes creamy and luxurious without any cream, which means you can enjoy it guilt-free on a Tuesday night.
  • Curry spices bloom into something almost perfumy as they hit the hot oil, filling your kitchen with a smell that makes everyone ask what you're cooking.
  • It's the kind of dish that works for a quiet dinner for one or easily doubles for friends without any fuss.
02 -
  • Don't skip toasting the spices in the hot oil—it's the difference between a soup that tastes like spices dissolved in liquid and one that tastes intentional and warm.
  • If your soup breaks or looks grainy after blending, it usually means the heat was too high; just blend it gently and warm it slowly on a low flame.
  • The coconut milk's cream layer rises to the top, so give the can a gentle shake before opening, or embrace that layer and use it strategically for garnish.
03 -
  • If you're nervous about using an immersion blender, a regular blender works just as well—just let the soup cool slightly and blend in careful batches to avoid hot liquid splattering.
  • Toasting your pumpkin seeds in a dry pan for 2 minutes before sprinkling them on top makes them taste fresher and more intentional than straight out of the bag.

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