Creamy Curried Butternut Squash Soup with Coconut Milk Recipe

If you’re on the hunt for a soup that’s both comforting and bursting with cozy fall flavors, you’ve got to try this Creamy Curried Butternut Squash Soup with Coconut Milk Recipe. I absolutely love how the sweetness of the butternut squash pairs with the warm curry spices and the smooth, rich coconut milk. When I first tried this recipe, it quickly became a family favorite — packed with flavor, yet surprisingly simple to make. Stick with me, and you’ll be whipping up a bowl of this dreamy soup in no time!

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Ingredients You’ll Need

This recipe is pretty straightforward and uses simple ingredients that come together beautifully. When shopping, try to find a fresh butternut squash that’s firm and heavy for its size — that will give you the best flavor and texture.

• Coconut or avocado oil: Both add a light, neutral base for sautéing without overpowering the spices.
• Shallots: They bring a mild sweetness that’s less sharp than onions and melt nicely into the soup.
• Garlic: Essential for depth and aroma—freshly minced works best here.
• Butternut squash: The star ingredient – sweet, creamy, and perfect for pureed soups.
• Sea salt and black pepper: To season and bring out the flavors, adjust to taste.
• Curry powder: This adds that signature warm, spicy note that makes this soup exciting.
• Ground cinnamon: Just a pinch to enhance the sweetness and add some cozy warmth.
• Light coconut milk: This makes the soup luscious without being too heavy.
• Vegetable broth: You can use store-bought or homemade for a flavorful base.
• Maple syrup: Or coconut sugar as a natural sweetener to balance the curry’s spice.
• Chili garlic paste (optional): For those who like a little kick, this packs a punch.
• Toasted pumpkin seeds: Great as a garnish for added texture and a nutty flavor.

Variations

I like to switch things up depending on what I have on hand or the mood. Feel free to customize this soup to make it your own — it’s forgiving and adaptable!

• Spicy Upgrade: Adding a bit more chili garlic paste or a dash of cayenne gives it a fiery boost that I totally love on chilly days.
• Extra Creaminess: Stir in a dollop of Greek yogurt or vegan sour cream just before serving for a tangy twist.
• Nutty Garnish: Swap toasted pumpkin seeds for chopped roasted cashews or almonds to change things up.
• Herb Infusion: Fresh cilantro or basil stirred in at the end brightens the flavor, which is a nice change when you want something fresh-tasting.

How to Make Creamy Curried Butternut Squash Soup with Coconut Milk Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating your pot over medium heat and adding the coconut or avocado oil. Once the oil feels warm (after about 30 seconds), toss in your diced shallots and minced garlic. Stir frequently for about 2 minutes until they get fragrant and begin to soften — don’t let them brown or burn, as that can make the soup bitter. This step is where your soup’s foundational flavor shines.

Step 2: Add Butternut Squash and Spices

Now add the peeled and chopped butternut squash to the pot. Sprinkle with sea salt, black pepper, curry powder, and a pinch of ground cinnamon. Stir everything well so the squash gets evenly coated in the spices. Cover the pot and let it cook for about 4 minutes, stirring every now and then — this helps the squash soften a bit and the spices to release their aromas.

Step 3: Pour in Coconut Milk and Broth, Then Simmer

Pour in the can of light coconut milk and your vegetable broth, then add the maple syrup or coconut sugar to balance the flavors. If you want some heat, stir in 1-2 teaspoons of chili garlic paste here — optional, but it really adds a nice depth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let everything simmer for about 15 minutes, or until the squash is fork-tender.

Step 4: Blend Until Lusciously Smooth

This is the fun part! Use an immersion blender right in the pot to purée the soup until it’s silky smooth. If you don’t have one handy, carefully transfer the soup in batches to a high-speed blender, then return it to the pot. This pureed texture is what makes this Creamy Curried Butternut Squash Soup with Coconut Milk Recipe so irresistibly comforting.

Step 5: Taste, Adjust, and Warm Through

Give your soup a taste and adjust the seasoning as needed — maybe a little extra curry powder, salt, or sweetener depending on your preference. Once adjusted, let it simmer a few more minutes uncovered over medium heat to marry all those bright flavors. Now you’re ready to serve!

How to Serve Creamy Curried Butternut Squash Soup with Coconut Milk Recipe

Garnishes

I love sprinkling toasted pumpkin seeds on top for a satisfying crunch and a nutty contrast to the creamy soup. Sometimes, I drizzle a little extra coconut milk in a swirl for a pretty presentation. If I’m feeling fancy, some fresh cilantro leaves or sliced green onions add a fresh burst of color and flavor.

Side Dishes

Crusty bread or garlic naan is my go-to pairing — perfect for dipping. I’ve also enjoyed this soup alongside a crisp green salad with lemon vinaigrette to brighten the meal, or even some roasted chickpeas for added protein and texture.

Creative Ways to Present

For dinner parties, I like to serve this soup in small ramekins garnished with a dollop of full-fat coconut cream and a sprinkle of curry powder for extra wow factor. Another time, I hollowed out mini butternut squashes and ladled the soup inside—such a fun way to impress your guests!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers right in the fridge, and it keeps beautifully for 3 to 4 days. Just make sure to cool it down before putting the lid on to avoid condensation. When reheating, I pop it gently in a saucepan over medium-low heat, stirring often to keep it smooth.

Freezing

This soup freezes wonderfully, which is perfect for meal prep days. I portion it into freezer-safe containers or bags, leaving some space for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove—texture and flavor both stay spot on.

Reheating

When reheating, I always warm the soup slowly over medium-low heat, stirring occasionally. If it seems too thick, I add a splash of vegetable broth or water to loosen it up. This helps maintain that creamy texture and ensures every spoonful tastes fresh.

FAQs

Final Thoughts

This Creamy Curried Butternut Squash Soup with Coconut Milk Recipe is one of those comforting dishes that feels like a warm hug on a chilly day. I love how versatile and forgiving it is — whether you’re serving it for a cozy solo lunch or impressing guests at dinner, it always delivers. Give it a try; I promise it’ll become your go-to when you want something nourishing, flavorful, and simple to make. Happy cooking, friend!

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