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Cozy Curried Butternut Squash Soup: Easy Light & Creamy Recipe

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This cozy curried butternut squash soup is creamy without being heavy, spiced without being overwhelming, and light enough that you don’t need a nap afterward. Roasting the squash until caramelized and blending with coconut milk creates a velvety texture that makes this soup a crowd-pleaser.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg)
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, smashed
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons curry powder (mild, such as Madras-style)
  • 1/2 teaspoon ground cinnamon
  • 1 cup (240 ml) coconut milk (full-fat or light)
  • 4 cups (960 ml) vegetable broth (low-sodium recommended)
  • 2 tablespoons olive oil
  • 1 teaspoon salt (fine sea salt), plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish: toasted pumpkin seeds, drizzle of coconut milk, fresh cilantro, or yogurt swirl

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds. Place cut-side up on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast 35-40 minutes until fork-tender and edges caramelize.
  2. While squash roasts, roughly chop onion, smash garlic, and peel and chop ginger.
  3. Let roasted squash cool 5 minutes, then scoop flesh from skin (discard skin). You should have about 3-4 cups.
  4. In a large soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook 4-5 minutes until translucent. Add garlic and ginger, cook 1 minute until fragrant.
  5. Add curry powder and cinnamon to pot. Stir constantly for 30 seconds until spices are toasted and fragrant.
  6. Add roasted squash, vegetable broth, and coconut milk. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook 10 minutes.
  7. Remove pot from heat. Use an immersion blender to blend until smooth and velvety. (If using a regular blender, work in batches, leaving lid slightly ajar to release steam.)
  8. Taste and adjust seasoning with salt and pepper. Thin with extra broth or water if desired.
  9. Ladle into bowls and garnish as desired. Serve hot.

Notes

Roasting the squash concentrates its natural sugars and adds depth of flavor. Toasting spices in oil releases their essential oils. Season in layers for best flavor. Let soup cool slightly before blending to avoid splatters. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, curried soup, creamy soup, vegan soup, gluten-free soup, fall soup, easy soup recipe

Find it online: https://dinadishes.com/cozy-curried-butternut-squash-soup-easy-light-and-creamy-recipe/