Curried Butternut Squash Soup

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes


  • 1 tbsp coconut or olive oil
  • 2 medium shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 medium butternut squash, diced (yields about 78 cups)
  • 2 tbsp curry paste (red or yellow)
  • 1 14oz can coconut milk
  • 2 cups vegetable broth (without salt added)
  • salt & pepper to taste


  1. Heat a large pot on medium heat.
  2. Add oil, shallots, garlic, butternut squash, and curry paste, and stir till combined. Cover and cook for 5 minutes. Stir occasionally.
  3. Add coconut milk, vegetable broth, and salt & pepper to taste. Bring to a boil over medium heat, cover, and reduce to low heat. Simmer for 15 minutes or until the butternut squash is tender.
  4. With an immersion blender, food processor, or blender, blend the soup until a creamy smooth texture.
  5. Serve with garnish or as is.


During cooking, taste test and adjust seasonings to taste.

For garnish, I’ve added a drizzle of coconut milk along with basil and chili lime peanuts.

In a container, store in refrigerator up to 3 days or freeze up to 1 month.

If preferred, substitute butternut squash for pumpkin or sweet potato.