Coconut Curry Roasted Butternut Squash Soup

This Coconut Curry Roasted Butternut Squash Soup is cozy and filling. The roasted butternut squash adds delicious flavor, and the curry powder makes this soup absolutely addicting!

I was never big on soup, but these days, I love it. If you’ve been a reader for a while, you probably know that I prefer my soup to be creamy and blended, and butternut squash is perfect. This Coconut Curry Roasted Butternut Squash is great for lunch or dinner.

This butternut squash soup is pretty easy to make but does take a little time for the butternut squash to roast. It’s totally worth it, though, because roasted butternut squash has so much more flavor than cooking it in the broth alone.

Coconut Curry Roasted Butternut Squash Soup Recipe Ingredients

• Butternut Squash – I used a whole butternut squash for this recipe. Peeling and chopping up a butternut squash can be tedious because the skin is thick, and once it’s off, it’s very slippery. If you’d rather not do all of that, you can often find pre-peeled and chopped butternut squash in the refrigerated produce section.
• Garlic and Onion – Onion and garlic make up the flavor bases of most soups, and they really add a lot of flavor to this one. I like to roast the garlic and onion with the butternut squash so they’re both caramelized. I used a red onion, but any kind of onion will work.
• Vegetable Broth – I like to use a vegetable broth concentrate in a few cups of water. The concentrate is great because it lasts a long time in the refrigerator. You could also use homemade or store-bought liquid broth.
• Coconut Milk – You want to use one can of unsweetened coconut milk for this recipe, not the coconut milk you may find in the non-dairy milk section in the refrigerator. A couple of small cans of coconut cream would work, too.
• Curry Powder – I just use a regular yellow curry powder that I find in the spice aisle. It has a bit of heat to it, but not much. Depending on your grocery store, there may be more than one type of curry powder. Let me know in the comments if you have any questions about it!
• Garam Masala – Garam masala is an Indian spice blend with various spices, including cinnamon, cloves, cardamom, and coriander.
• Olive Oil – I use olive oil when roasting the butternut squash. You can use any oil you like for cooking.
• Salt and Pepper – Salt and black pepper are added to taste. It depends on how much sodium your vegetable broth has, so it’s best to wait until the end to add extra salt.

Why Your Body Will Love This Soup

• Digestive Health – The high fiber content in butternut squash helps blood sugar levels, digestive flow, and weight management. Fiber also helps carry out the not-so-good cholesterol in the blood.
• Eye Health – Butternut squash contains antioxidants like Vitamins A, C, and E, which promote eye help, from cataract prevention to night blindness, to macular degeneration. 

How To Make Coconut Curry Roasted Butternut Squash Soup

1. Start by preheating the oven to 425 degrees F. Prepare your butternut squash by peeling it, removing seeds, and dicing it up into medium-sized, uniform pieces. Add the butternut squash to a large sheet pan with the garlic cloves and onion. Drizzle with about 1 Tablespoon olive oil and season with a big pinch of salt and pepper. Use your hands to toss everything together and place it into the preheated oven.
2. Roast butternut squash until fork tender and mostly browned, about 45-50 minutes. The garlic and onion should take the same amount of time to cook, but if at any time you check on things and they look like they may be starting to burn, just remove them from the tray and let the squash finish roasting.
3. Add the roasted squash, onions, and garlic to a blender, and then pour the vegetable broth over. Blend together until soup is creamy, 1-2 minutes. Set aside until ready to use.
4. Heat a soup pot over medium heat and all the cans of coconut milk, curry powder, and garam masala. Mix together and let cook until coconut milk is warmed and has a smooth consistency. This will also allow the spices to release their flavor.
5. Pour the blended soup mixture into the pot with the coconut milk and mix everything together well. You can give it a taste and add salt and pepper if needed. Soup can be enjoyed once hot, but you can also let it simmer for 20-30 minutes to help the flavors develop even more.
6. I like to garnish my soup bowl with extra coconut milk and fresh herbs. Enjoy!

Curried Butternut Squash Soup Recipe Frequently Asked Questions

• Is this soup vegan? Yes!
• Is this recipe gluten-free?  Yes!
• Is this soup freezer-friendly? Yes, freeze soup in a freezer-friendly, airtight container for up to 3 months.
• How long will leftovers last in the refrigerator? They should last about 4-5 days if stored in an airtight container.
• What should I serve with the soup? I like topping my soup with some fresh herbs and extra coconut milk. You could also add some fresh lime juice or some salted crunchy cashews. This soup goes great with crackers, bread, or a side salad.

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP.

Looking For More Cozy Vegetarian Soup Recipes

Smoky Sweet Potato Salad and Black Bean Soup

Veggie Packed Creamy Broccoli Cheddar Soup

Vegetarian Tortilla Soup

Curried Lentil Quinoa Soup

Easy Falafel Soup with Tamari Croutons

Coconut Curry Roasted Butternut Squash Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: She Likes Food
• Total Time: 1 hour 40 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Coconut Curry Roasted Butternut Squash Soup is cozy and filling.  The roasted butternut squash adds so much delicious flavor and the curry powder makes this soup absolutely addicting!

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Ingredients

Scale 1x2x3x

• 1 medium-large butternut squash, about 10–12 cups once diced
• 3–4 whole cloves garlic, peeled
• 1 small red onion, roughly chopped
• 1 tablespoon olive oil
• 5–6 cups vegetable stock, depending on what consistency you like your soup
• 1 (13.5 oz) can unsweetened coconut milk
• 1 tablespoon yellow curry powder, or a little less if you don’t like the flavor quite as strong
• 1 teaspoon garam masala
• Salt and black pepper, to taste
• Optional garnishes: extra coconut milk, fresh herbs, lime juice, salted cashews

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Instructions

1. Start by pre-heating the oven to 425 degrees F.  Prepare your butternut squash by peeling it, removing seeds and dicing it up into medium sized, uniform pieces.  Add the butternut squash to a large sheet pan with the garlic cloves and onion.  Drizzle with about 1 tablespoon olive oil and season with a big pinch of salt and pepper.  Use your hands to toss everything together and place into the pre-heated oven.
2. Roast butternut squash until fork tender and mostly browned, about 45-50 minutes.  The garlic and onion should take the same amount of time to cook, but if at any time you check on things and they look like they may be starting to burn, just remove them from the tray and let the squash finish roasting.
3. Add the roasted squash, onions and garlic to a blender and then pour the vegetable broth over.  Blend together until soup is creamy, 1-2 minutes.  Set aside until ready to use.
4. Heat a soup pot over medium heat and all the can of coconut milk, curry powder and garam masala.  Mix together and let cook until coconut milk is warmed and has a smooth consistency.  This will also allow the spices to release their flavor.
5. Pour the blended soup mixture into the pot with the coconut milk and mix everything together well.  At this point you can give it a taste and add salt and pepper, if needed.  Soup can be enjoyed once hot, but you can also let is simmer for 20-30 minutes to help the flavors develop even more.
6. I like to garnish my bowl of soup with some extra coconut milk and some fresh herbs.  Enjoy!

Notes

I completely forget to roast my onions in with the butternut squash and garlic, so I just cooked them in a pan with a little oil until they were caramelized and then added them to the blender with the roasted butternut squash and garlic.  You can do it that way, or just roast the onions with everything else to make it a little bit easier.

• Prep Time: 20 mins
• Cook Time: 80 mins
• Category: Vegan, Lunch
• Method: Oven, Stovetop
• Cuisine: Indian Inspired