Fall is my favorite season. I love when the trees change beautiful shades of reds, oranges and browns, the temperature drops and I can get cozy with a bowl of comforting soup. This curried butternut squash soup is my all-time favorite comfort food. It’s creamy, smooth and full of flavor.
Everyone in my family likes a little kick of spice so this curried butternut squash soup works for them. If you and your family don’t like spice, you can omit the curry spice in this recipe and still enjoy it just as much.
I used frozen squash for this recipe but you can definitely use fresh. I don’t like peeling, cleaning and chopping so I stock up on frozen squash. When squash is on sale you can also buy extra to freeze your own so you have some on hand whenever the craving strikes!
This is dish is simple and easy to make.
Can I use other types of squash to make this soup?
I have used butternut squash for this recipe and have used acorn squash in the past as well with same delicious results. As a matter of fact acorn squash has more fiber which is healthier for you.
When making acorn squash soup, you might want to blend it a little bit longer to break up the fibers so the soup doesn’t come out stringy.
Try these other delicious soup recipes: Simple and Delicious Cabbage soup, Easy Mexican Soup with Chicken.
What can you serve with this soup?
I love eating this soup with good crusty nutty bread or a sesame rye crispy crackers and a nice dollop of sour cream to add a little coolness to the curry flavor. Also you can sprinkle some fresh cilantro, roasted pumpkin seeds or pine nuts as garnish.
How do you store the butternut squash soup?
Once the soup has completely cooled, place it in a container with lid and store it in the fridge. This soup can last up to 5 days in the fridge.
Can I freeze this soup?
Butternut squash soup freezes very well so you can enjoy it later. Store it in an air tight container or even a small freezer bag once completely cooled and place it in the freezer. Consider freezing this soup in smaller portions so you can have individual serving sizes ready to go on those busy days. This soup can last up to 4-6 months in the freezer.
What is the best way to puree this soup?
The easiest way to puree this curried butternut squash soup would be by using a blender or food processor as it gets the consistency super creamy and silky smooth.
Note: if you do not have a blender or a food processor you can use a hand held immersion blender however it will be time consuming and you may not get that real silky smooth consistency and your soup might be gritty.
Is curried butternut squash soup ok to eat when on a Keto diet?
Squash is considered a carb vegetable however it can be incorporated into a keto diet as long as you are careful with your portion sizes.
I only have fresh butternut squash, how can I make this soup using fresh squash?
If using fresh squash, cut it lengthwise and discard all of the seeds. Drizzle some olive oil over the squash and place it cut side up on a baking sheet lined with parchment paper. Bake at 400 degrees for 40 to 60 minutes or until the squash is very tender. Scoop out the squash using a spoon or ice cream scooper and measure out 6 cups for this recipe. This is usually equal to approximately 2 to 3 butternut squash depending on the size.
1 tbsp coconut oil
2 medium onions died
2-3 cloves of garlic
6 cups of frozen squash
¼ tsp salt and pepper
1 – 1.5 tbsp curry powder (depending on your taste)
¼ tsp cinnamon powder
1 14oz can coconut milk
2 cups veggie broth
2-3 tbsp maple syrup
1. Heat oil on medium heat and sauté the onions and garlic for 2 minutes
2. Add the frozen squash to the onions and season with salt, pepper, curry powder, and cinnamon. Stir to coat the squash and let it summer for 4 minutes.
3. Add the coconut milk, veggie broth, and maple syrup and bring to a boil. Let boil for 15 minutes or until squash is tender.
4. Once tender blend the soup to a puree and season to your liking.
Curried Butternut Squash Soup with Coconut Milk
Creamy and flavorful butternut squash soup.
- 1 tbsp coconut oil
- 2 med onions died
- 2-3 cloves of garlic
- 6 cups of frozen squash
- ¼ tsp salt and pepper
- 1 – 1.5 tbsp curry powder (depending on your liking of curry flavor)
- ¼ tsp cinnamon powder
- 1 14oz can coconut milk
- 2 cups veggie broth
- 2-3 tbsp maple syrup
- Heat oil on med heat and sauté the onions and garlic for 2 minutes
- Add the frozen squash to the onions and season with salt, pepper, curry powder, and cinnamon. Stir to coat the squash and let it summer for 4 minutes.
- Add the coconut milk, veggie broth, and maple syrup and bring to a boil. Let boil for 15 minutes or until squash is tender.
- Once tender blend the soup to a puree and season to your
Please read the frequently asked questions portion of this recipe if you are using fresh squash. Please prepare the squash according to those instructions.
A coloring page related to the recipe and activity sheets can be printed for free. Just subscribe to receive the password. The activities included in the bundle are:
- Ingredients word search
- Ingredients word unscramble
- Word maker using the words BUTTERNUT SQUASH
- Kitchen scavenger hunt
- Color by numbers page
- Cryptogram joke
- Scavenger hunt with a different theme
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