Let's explore the delightful world of Curried Butternut Squash – comforting and bursting with flavor.

Welcome to our kitchen, where we're about to embark on a culinary journey that's both comforting and bursting with flavour. Today, we're going to explore the delightful world of Curried Butternut Squash Soup. If you're in the mood for a warm, soul-soothing bowl of goodness, you're in the right place. This recipe from Minimalist Baker is about to become your new favorite fall and winter 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)
  • Optional garnishes: roasted pumpkin seeds, fresh cilantro, and a drizzle of coconut milk


  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  3. 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.
  4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  5. 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.
  6. 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.
  7. 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.

Voilà! You've just prepared a steaming bowl of Curried Butternut Squash Soup that's perfect for any chilly day. Its rich, velvety texture and the warm, aromatic spices make it a comforting dish that's sure to please. Enjoy the cozy delight of homemade soup and savor every spoonful. Bon appétit!

Image credits Minimalist Baker