Better Homes And Gardens Curried Butternut Squash Soup

Bowls of our flavorful and creamy vegan Curried Butternut Squash Soup

How's the weather where you are? Is it cooling down yet?

If so, I have just the thing. If not, let's pretend it's rainy and cold and you're in desperate need of something soul-warming.

How does soup sound?

Cooking cubes of butternut squash as part of our post on How to Make Butternut Squash soup

I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.

But once fall hit, I couldn't shake the idea of a curried butternut squash soup from my mind. It needed to happen.

History of Butternut Squash

Butternut squash has been around for over 5,000 years. Its exact origin is unknown, but it's believed that the Incas grew it in central and south America during the 15th century (source).

It's now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it's rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more!

What is Curry Powder?

Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term "curry" in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

Adding coconut milk to our Curried Butternut Squash Soup for a creamy vegan soup recipe

This recipe comes together in just 30 minutes and requires simple ingredients! Isn't that the best kind of recipe?

With fall in full swing now (at least in the Pacific Northwest), the butternut squash is abundant. I've started grabbing one or two every time I'm at the store. I'm becoming that lady.

But how can I resist? Butternut squash knows no bounds.

Blender filled with our delicious vegan gluten-free Curried Butternut Squash Soup recipe

I'm smitten with this soup. It's:

Creamy
Flavorful
Soul-warming
Subtly spiced
Coconut-infused
Simple
& Perfect for chilly weather

This soup is ideal for evenings when you want something simple and healthy. Make a batch ahead of time to have on hand for the coming week. It would also be great for entertaining and taking along to fall gatherings.

What to Serve with It?

Although it's great on its own, I can't help imagine how delicious this soup would be with a sandwich – especially my Chickpea Shawarma Sandwich and Chickpea Sunflower Sandwich! Serious yum.

Or for something lighter, try this 5-Minute Detox Salad or Simple Green Salad.

Bowls of our delicious Curried Butternut Squash Soup recipe perfect for fall

More Butternut Squash Recipes

Butternut Squash Quinoa Chili
Roasted Stuffed Butternut Squash
Vegan Sweet Potato Butternut Squash Tortilla
Butternut Squash Bowl with Jalapeño Queso
Roasted Squash, Pecan, & Pomegranate Salad

If you try this recipe, let us know what you think! Leave a comment, rate it, and don't forget to take a picture and tag it #minimalistbaker on Instagram! We'd love to see what you come up with.

Also, let us know if you have any holiday recipe requests! Thanksgiving is right around the corner (eep!), and we'd love to know what you're craving. Cheers, friends!

Close up shot of bowls of Curried Butternut Squash Soup with coconut milk and pumpkin seeds

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Course Side, Soup

Cuisine Gluten-Free, Indian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

SOUP

1 Tbsp coconut or avocado oil
2 medium shallots (thinly diced)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
1 pinch each sea salt + black pepper (plus more to taste)
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth (DIY or store-bought)
1-3 Tbsp maple syrup (or sub coconut sugar)
1-2 tsp chili garlic paste (optional)

FOR SERVING optional

Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk

Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

*Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.
*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.

Serving: 1 servings Calories: 287 Carbohydrates: 48.8 g Protein: 5.1 g Fat: 11 g Saturated Fat: 8 g Polyunsaturated Fat: 0.35 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 287 mg Potassium: 1123 mg Fiber: 12.4 g Sugar: 15.1 g Vitamin A: 35550 IU Vitamin C: 72.6 mg Calcium: 180 mg Iron: 3.8 mg