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    Home » All Recipes

    Curried Coconut Butternut Squash Soup

    Last updated on November 27, 2019. Originally posted on March 4, 2019 By Deb Delozier Leave a Comment

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    Pinterest graphic with a yellow and white bowl of butternut squash soup garnished with fresh parsley and pomegranate seeds on a wooden surface with 2 silver spoons

     Savory and seasonal, this vegan Curried Coconut Butternut Squash Soup made with Thai red curry paste & coconut milk, is warming, flavorful and comforting.

    Coconut Curry Butternut Squash Soup

    Curried Coconut Butternut Squash Soup

    Since I’m a big squash lover, butternut squash is one of my favorites because you can usually count on it to be sweet, “meaty” and delicious.

    I love seeing bins of all varieties of squash in front of my local grocery store this time of year. It gives me warm fuzzy feelings.

    Also, our local farm stand grew beautiful squash, even huge ones that could feed a large family on just squash alone! I love going there and seeing their bounty.

    It reminds me of growing up in New England where we stored all varieties of squash through the winter – especially the most hardy ones, like Hubbard squash, that you had to use an axe or maul to cut open!

    The Soup

    This Curried Coconut Butternut Squash Soup is made with butternut squash, coconut milk and seasoned with red curry paste. To get a smooth and creamy consistency, blending it all together in a Vitamix, or similar high powered blender, does the trick.

    This soup has a richness and just the right amount of “heat” from the red curry paste. And it’s oh so tasty!

    Other than the oven-roasting of the squash, which takes about an hour, this recipe comes together very quickly.

    If you don’t have a high powered blender, a food processor will blend it all together nicely but it may not be quite as creamy.

    Why should you make this soup?

    Because…

    • It’s easy to make
    • Seasonal
    • Very flavorful
    • High in fiber – butternut squash is a high fiber food
    • Smooth and Creamy
    • Comforting

    I hope you enjoy this simple flavorful soup of the season!

     

    Here is the recipe:

    Coconut Curry Butternut Squash Soup
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    5 from 1 vote

    Curried Coconut Butternut Squash Soup

    This Curried Coconut Butternut Squash Soup is an easy to make, flavorful, savory seasonal recipe made with coconut milk and infused with Thai red curry paste and curry powder. 
    Prep Time25 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Soup
    Cuisine: American, Vegan
    Servings: 4 - 1 1/2 cup servings
    Calories: 107kcal
    Author: Deb Delozier | Vegelicious KItchen

    Ingredients

    • 1 large butternut squash, (yields about 4 cups cooked)
    • 1 medium/large onion, diced
    • 1 large shallot, diced
    • 3 cloves garlic, minced
    • 1 - 2 Tbsp avocado oil, olive oil or grapeseed oil
    • 1/2 tsp curry powder
    • 1 13.5 oz. can coconut milk, regular or light
    • 2 Tbsp red curry paste, like Thai brand
    • 1/2 cup vegetable broth, more if needed for thinning
    • a pinch of sugar
    • salt & pepper to taste
    US Customary - Metric

    Instructions

    • Preheat your oven to 375F degrees.
    • Cut the butternut squash in half lengthwise, scoop out the seeds and strings, and carefully poke the squash in several places with the point of a sharp knife.
    • Place both halves of the squash, cut side down, on a foil or parchment lined baking sheet and bake until done - about an hour or so.
    • While the squash is baking, saute the onions and shallots in oil over medium heat, adding a little salt. If necessary, add a little water when the pan becomes dry to prevent burning the onions and shallots. Cook them until soft and translucent.
    • When the onions and shallots are done, add the garlic and cook for another 30 seconds, stirring. Remove from the heat and set aside.
    • When the squash is done, it will be easy to pierce with no resistance. Scoop out the cooked squash and add it to the pan with the onions, shallots and garlic.
    • Stir in the curry powder to combine and cook together for a minute or so.
    • In a small pot, heat the coconut milk and whisk in 2 Tbsp red curry paste and a pinch of sugar. Bring to a simmer over medium-low heat and simmer for about 5 minutes.
    • Carefully combine the squash mixture and the HOT coconut milk mixture in a high speed blender and blend until smooth and creamy.
    • Pour into bowls and serve.

    Notes

    • For a thinner soup, add a little vegetable broth or coconut milk when blending
    • Garnish with chopped parsley (optional)
    • Add a drizzle of coconut milk and a few pomegranate seeds for additional garnish (optional)
     
    This makes a very thick and creamy soup with a little spicy kick. 
    It's also very good as a sauce over steamed vegetables or grains.
     

    Nutrition

    Serving: 1and 1/2 cups | Calories: 107kcal | Carbohydrates: 25g | Protein: 2g | Sodium: 126mg | Potassium: 703mg | Fiber: 4g | Sugar: 5g | Vitamin A: 21175IU | Vitamin C: 41.9mg | Calcium: 105mg | Iron: 1.7mg
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

    * Please note that the nutrition information provided is just a close estimate using an online nutrition calculator. It shouldn’t be considered a substitute for professional advice.*

    Inspired by: Butternut Squash

    Other popular soup recipes on Vegelicious Kitchen:

    Sweet Potato Lentil Soup

    Chipotle Black Bean Soup

    Craving more delicious vegetarian soups and stews?

    Check out all of the soup & stew recipes here on Vegelicious Kitchen!

    And I’d really like to know –

    Did you make this recipe?

    Please let me know how this Curried Coconut Butternut Squash Soup with coconut milk turned out for you. A comment and a rating below would be greatly appreciated. I’d love to hear from you!

    Also, I’d love it if you’d share a picture on Instagram so I can see your creation! Make sure to tag me @vegeliciouskitchen and use the hashtag #vegeliciouskitchen.

    Thanks so much friends,

    xo,

     

     

     

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    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

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