Curried Butternut Squash Soup for Ultimate Comfort in 30 Minutes

Name: Curried Butternut Squash Soup for Ultimate Comfort in 30 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Global
Ingredients: 1 medium butternut squash, peeled and cubed; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp curry powder; 1 tsp ground cumin; 1/2 tsp turmeric; 4 cups vegetable broth; 1 can (13.5 oz) coconut milk; 2 tbsp olive oil; Salt and pepper to taste

Author: lia

Published: October 28, 2025

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There’s nothing like curling up with a bowl of my curried butternut squash soup when the weather turns chilly. That first spoonful – creamy, slightly sweet squash dancing with warm curry spices – it’s pure comfort food magic. I’ve been making this soup for years, tweaking the spice blend until it’s just right. The secret? Letting those curry flavors bloom in the pot before adding the squash. Trust me, your kitchen will smell incredible while this simmers! It’s become my go-to for cozy nights and a hit at fall potlucks. Even my spice-averse friends come back for seconds.

Curried Butternut Squash Soup - detail 1

Why You’ll Love This Curried Butternut Squash Soup

Oh my gosh, there are SO many reasons this soup has become my absolute favorite:

That velvety texture – like autumn in a bowl!
The way the curry spices warm you from the inside out
It’s ridiculously easy – just chop, simmer, and blend
Perfect for meatless Mondays (my vegetarian friends rave about it)
Naturally gluten-free for those with dietary needs
Leftovers taste even better the next day (if it lasts that long!)

Honestly, once you try this soup, you’ll be making it all season long like I do! For more delicious recipes, check out our recent posts.

Ingredients for Curried Butternut Squash Soup

Here’s what you’ll need to make this cozy, flavorful soup:

1 medium butternut squash (peeled and cubed—trust me, it’s worth the effort!)
1 onion, diced (yellow or white works great)
2 cloves garlic, minced (fresh is best—it makes all the difference)
1 tbsp curry powder (your favorite brand will do)
1 tsp ground cumin (for that warm, earthy flavor)
1/2 tsp turmeric (hello, golden color!)
4 cups vegetable broth (low-sodium is my go-to)
1 can (13.5 oz) full-fat coconut milk (don’t skimp—it’s key for creaminess)
2 tbsp olive oil (or any neutral oil you like)
Salt and pepper to taste (I always add a pinch more at the end)

That’s it! Simple, wholesome ingredients that come together into something magical. Let’s get cooking!

Equipment You’ll Need

Here’s what you’ll need to make this soup a breeze:

A large pot (big enough for all that squash!)
An immersion blender (or regular blender if you don’t have one)
A sharp knife and cutting board (for prepping the veggies)

That’s it—simple tools for a seriously delicious soup!

How to Make Curried Butternut Squash Soup

Alright, let’s dive into making this soul-warming soup! Don’t worry if you’re not a professional chef—this recipe is foolproof. I’ve made it dozens of times, and each time it turns out creamy and packed with flavor. Just follow these simple steps, and you’ll have soup magic in no time!

Sautéing the Aromatics

First, heat your olive oil in that big pot over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles gently—not violently! Add your diced onions and give them a stir. Here’s my trick: sprinkle a pinch of salt to help them sweat faster. Cook them until they’re translucent and soft, about 5 minutes. Then add the minced garlic—just 30 seconds more! You’ll smell when it’s ready.

Now the fun part—adding the spices! Sprinkle in that curry powder, cumin, and turmeric. Stir constantly for about a minute—this “blooms” the spices, waking up all their flavors. Your kitchen will smell amazing! Don’t walk away though—burnt spices are no one’s friend.

Simmering the Soup

Time for the star ingredient—toss in your cubed butternut squash and pour in the vegetable broth. Bring everything to a boil, then reduce the heat to low and cover with a lid. Let it simmer gently for about 20 minutes. Check occasionally—the squash is ready when you can easily pierce it with a fork.

Pro tip from my many batches: keep the lid slightly ajar to prevent boiling over. I learned that one the messy way!

Blending and Final Touches

Careful now—this is the hottest part! Use your immersion blender to puree the soup right in the pot until perfectly smooth. No immersion blender? Carefully transfer batches to a regular blender—but don’t fill more than halfway, and hold the lid down with a towel!

Finally, stir in that luxurious coconut milk—it transforms the soup into silky perfection. Taste and adjust seasoning—I always add an extra pinch of salt and pepper at this stage. Let it simmer uncovered for 5 more minutes to let all the flavors marry.

And voila! You’ve just made the coziest bowl of comfort imaginable.

Curried Butternut Squash Soup - detail 2

Tips for the Best Curried Butternut Squash Soup

After making this soup countless times, I’ve picked up some game-changing tricks:

Toast your spices in a dry pan for 30 seconds before adding—it intensifies their flavor like crazy!
Always use full-fat coconut milk—light versions just don’t give that luscious texture
Garnish with fresh cilantro and a squeeze of lime for brightness
For extra depth, roast your squash cubes before adding them to the soup
Taste as you go—adjust spices to your preference (I often add an extra pinch of curry)

These little touches take this soup from good to “Oh my goodness, give me the recipe!” status. You can find more cookie recipes here.

Serving Suggestions for Curried Butternut Squash Soup

Oh, the possibilities! I love serving this soup with a hunk of crusty bread for dipping—it’s perfect for soaking up every last drop. For something heartier, try it over a scoop of quinoa or with a crisp green salad on the side. And don’t forget the garnishes! A sprinkle of roasted pumpkin seeds, a swirl of coconut milk, or a handful of fresh cilantro takes it to the next level. Trust me, it’s a feast for the eyes AND the taste buds!

Storage and Reheating

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for 3-4 days—it actually tastes better as the flavors mingle. For longer storage, freeze it in portions for up to 3 months. When reheating, go low and slow on the stove to keep that creamy texture from separating. A quick stir brings it back to perfection!

Nutritional Information

Just so you know, these numbers are estimates based on standard ingredients – your actual results might vary slightly. Per serving (about 1 cup), you’re looking at roughly 240 calories, 18g fat (mostly from that glorious coconut milk), and 4g fiber from all that wonderful squash. It’s comfort food you can feel good about!

Frequently Asked Questions

I get asked these questions all the time about my curried butternut squash soup – here’s what you need to know!

Can I use frozen butternut squash?
Absolutely! Frozen squash works great in a pinch—just thaw it first and reduce the simmer time since it’s already partially cooked. The texture might be slightly different, but the flavor will still be amazing.

How can I make this soup spicier?
If you like heat like I do, add a pinch of cayenne pepper with the other spices, or stir in some diced jalapeño with the onions. You can also top it with chili flakes when serving for an extra kick!

What can I substitute for coconut milk?
Heavy cream works if you’re not dairy-free, but it won’t have the same tropical note. For a lighter option, try cashew cream—soak 1 cup raw cashews in hot water for 15 minutes, then blend until smooth.

Now that you’ve got all the answers, go make this soup already! I’d love to hear how yours turns out—tag me with your creations! You can also find more recipes on Pinterest.