clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up view of 2 bowls of curry butternut squash soup with coconut milk swirl and cilantro garnish

Curried Butternut Squash Soup

  • Author: One Lovely Life
  • Total Time: 40 minutes
  • Yield: about 7 cups 1x


Curried Butternut Squash Soup – This creamy curry butternut squash soup is velvety smooth and perfect for cooler months. Grab a spoon and dive in! (Paleo, Vegan, Whole30)


  • 1 large butternut squash, peeled and diced (about 68 cups diced)
  • 1 onion, diced
  • 2 Tbsp red curry paste (I use Thai Kitchen brand)
  • 1 cup full fat coconut milk (I use canned)
  • 4 cups vegetable broth
  • salt and pepper, to taste
  • 1 Tbsp olive oil

To serve:

  • chili oil or sriracha (optional)
  • About 1/4 cup fresh cilantro, minced
  • Additional coconut milk, to drizzle


  1. In a large soup pot, heat olive oil over medium heat. Add onion and squash and cook about 4-5 minutes, or until the onions are semi-translucent.
  2. Stir in curry paste and vegetable broth.
  3. Bring soup to a boil, then reduce to a simmer and cook 15-20 minutes, or until squash is very tender. (it should smash easily with a fork)
  4. Let soup cool slightly, then work in batches* to blend soup in a blender until completely smooth. Alternatively, you can blend it right in your soup pot using an immersion blender.
  5. Stir in coconut milk, and add salt and pepper, to taste.
  6. Serve with additional coconut milk and fresh cilantro for garnish.


Flavor Boosters:

  • Kick the Flavor Up a Notch – Try roasting your squash with 1 Tbsp olive oil for 20-30 minutes at 375 degrees F, rather than sautéing it. The roasting brings out a bit of sweetness and depth that’s really nice when you’ve got extra time. While squash is roasting, sauté onion with a drizzle of olive oil in a medium pan until translucent. Stir in curry paste and coconut milk. Stir to combine and remove from heat. Let cool slightly. When squash is tender, work in batches to add squash cubes to the blender, along with the coconut milk/onion mixture. Add vegetable broth and puree until very smooth. Taste and add salt and pepper, to your preference.
  • Or… try adding add 1 tsp fresh ginger and 1 clove garlic when sautéing the onion. This will deepen the curry flavors and add a note of freshness that’s lovely.
  • For a bit of kick, add 1/2 tsp red chili flakes when sautéing the onion.


  • Be sure to let the soup cool a bit before pureeing. (It should be a comfortable enough temperature to put your finger in without being burned.)
  • Work in batches to prevent overfilling your blender. Over-filled blenders of hot liquid can cause splatters/burns. Aim to fill it no more than about 1/2 full each batch.
  • Whenever you blend something warm, it’s important to make sure your blender lid is vented (if possible) to allow steam to escape. Make sure the lid is on securely, but open any stoppers in the lid when possible. (Blendtec and Vitamix blenders have a little stopper in the center of the lid that you can open at the top to release steam).
  • Cover your blender with a dish cloth for added protection from splatters.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup, Main Dish
  • Method: Stovetop
  • Cuisine: Asian, American

Keywords: curry butternut squash soup, curried butternut squash soup, butternut squash soup, vegan, paleo, whole30, gluten free