This comforting coconut curry butternut squash soup recipe is simmered in coconut milk, curry powder, ginger, and lime juice.
Curried butternut squash soup with coconut milk can be garnished with optional toasted coconut flakes and fresh herbs.
Coconut curry butternut squash soup is pureed with a blender, immersion blender, or vitamix for a smooth texture soup.
Picking and Preparing Butternut Squash For Soup
Look for butternut squash with a long even neck and a smaller bulb at the bottom (this will give you more flesh vs. seed ratio).
Separate the bulb from the neck - this will make it easier to peel and cube (see video).
Peeling squash is not easy. You have to have good knives and probably some decent knife skills.
Blanch whole squash in boiling water for 5-10 minutes if the skin is too tough for your knife to go through safely. Blanching will soften the skin and make it easier for you and your knives.
Don't like cutting squash? Buy it already cut - most grocery stores have this in the prepared produce section.
Optional Garnishes for Curried Butternut Squash Soup
Garnish curried butternut squash soup with fresh herbs like mint or thyme. Some other fresh herb ideas are sage, rosemary or basil.
Try toasting some coconut flakes and up your curried squash soup garnish game. Use finely shredded coconut or larger coconut flakes depending on your preference.
Butternut Squash Sap Can Irritate Skin
There is a very strong sap in butternut squash. It can really irritate some people's skin (mine included) and cause a small inflammation or blistering if handling a big squash.
I make sure to wash and scrub my hands immediately after handling squash and that generally takes care of it. If the squash is older and larger then I wear gloves.
Freeze Curried Coconut Butternut Squash Soup
This curry butternut squash soup recipe makes a lot and freezes perfectly.
Make a big batch or a double batch of soup. Freeze any leftovers and defrost and eat later.
Coconut Curry Butternut Squash Soup Recipe FAQS
Butternut squash has a lot of starch. The soup will thicken as it cools and be even thicker the next day.
If you have a large butternut squash (like the one pictured above), adjust the other ingredients. For example, with that size of squash, I increased the other ingredients in the recipe by 50%.
Save your seeds for later! Rinse, dry, toss with a little olive oil and salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
Serving Suggestion
Serve this Squash Soup with a complementary recipe like:
You May Also Like
If you like this Butternut Squash Soup recipe, you may like these puréed soups:
Things In My Kitchen:
- Immersion blender - affordable, fast, and has little clean up.
- Professional blender - I love my low profile Vitamix blender but this Ninja is almost as good and tons cheaper.
- Jellyroll sheet pan - for toasting the coconut. I use this sheet pan for nearly everything in the oven.
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Coconut Curry Butternut Squash Soup
EatSimpleFood.com
This light, comforting, and refreshing coconut curry butternut squash soup recipe is simmered in coconut milk, curry powder, ginger, and lime juice and pureed into a smooth soup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 medium (~1 ¾ lb) butternut squash, peeled, seeded & 1" cubes
- 1 tablespoon coconut oil
- ¾ cup onion, diced
- 1 ½ teaspoon curry powder
- ¼ teaspoon ground ginger
- 15oz can (2 cups) coconut milk
- ~ 2-3 cups water
- 2 teaspoon salt
- 1 ½ tablespoon lime juice (1 lime)
- ⅓ cup shredded or flaked unsweetened coconut (this comes in a package)
- 6 leaves from mint, basil, or cilantro - as garnish
Instructions
- Preheat oven to 350F.
- Line a baking sheet with aluminum foil and add shredded coconut in a light layer. Bake uncovered for ~ 3-4 minutes (watching carefully- it browns fast!) or until brown.
- Bring a pot to medium high heat and add enough coconut oil to lightly coat the bottom. Add onions, reduce heat, and sweat (draw out the moisture - you don't want the onions to brown) until translucent.
- Add curry powder, ground ginger, and salt and stir to coat the onions. Add a little more oil if it seems dry.
- Add squash, coconut milk, and enough water to cover the squash by 1". Underestimate the water - you can always add more later, but if you add too much it will be too thin.
- Bring to a boil, reduce heat, and simmer covered for ~ 15 minutes or until squash is tender. Immersion blend it or stick it in a blender for a smoother soup!
- Add the fresh lime juice and add salt to taste.
- Garnish with toasted coconut flakes and add a mint leaf to each bowl. Happy Eating! Beckie
Notes
- Butternut squash has a lot of starch. The soup will thicken as it cools and be even thicker the next day.
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