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Curried Butternut Squash Soup

Curried Butternut Squash Soup

Perfect soup for a fall afternoon.
Course Soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4


  • Immersion or other blender


  • 1 large butternut squash (approx 2 lbs)
  • tbsp oil (preferably coconut or avocado) divided
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 2 Tbl curry powder
  • 1/2 tsp cinnamon
  • 1 can coconut milk
  • 2 c broth of choice
  • 2 Tbl maple syrup
  • 1 tsp chili garlic paste (Sambal Oelek)


  • Preheat oven to 400F
  • Line baking sheet with foil
  • Cut the squash in half, scoop out seeds; brush with oil, sprinkle with s&p, then place cut side down on baking sheet and roast for 1.25 hours. When cool enough to handle, remove skin and chop pulp.
  • Heat oil in large pot over medium heat. Cook onions with garlic about 3-4 minutes.
  • Add squash, curry powder and cinnamon; stir to coat. Cook 4 minutes, stirring occasionally.
  • Add coconut milk, broth, syrup and sambal oelek.
  • Using an immersion blender, blend soup until smooth and creamy.
  • Simmer on low until ready to serve.