Coconut Curry Roasted Butternut Squash Soup

Prep Time
Cook Time
1h 25m
Ready In

"A squash soup with an Indian flair. Roasting the squash adds some depth to the flavor. No need to peel the carrots. Can be made with chicken broth for non-vegetarian version."

Original recipe yields 4 servings


  • Serving Size: 1 (862.3 g)
  • Calories 456.4
  • Total Fat - 26.5 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 2.3 mg
  • Sodium - 1584.3 mg
  • Total Carbohydrate - 52.1 g
  • Dietary Fiber - 10.9 g
  • Sugars - 16.5 g
  • Protein - 12.8 g
  • Calcium - 180 mg
  • Iron - 5.1 mg
  • Vitamin C - 63.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat oven to 350F.

Step 2

Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with 1 teaspoon salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes.

Step 3

Scoop cooked squash from shell and set aside.

Step 4

Heat 1 tablespoon olive oil over medium-high heat in a large soup pan. Add carrots and onion to pot with 1 teaspoon salt. Sauté until tender. Add curry powder, garam masala and cumin, stirring to coat onion and carrots.

Step 5

Stir in coconut milk, stock and squash.

Step 6

Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.

Step 7

Puree soup in a blender in batches or use a stick blender.

Step 8

Return to pan and bring back to heat.

Step 9

Serve. Garnish with fresh thyme if desired.

Tips & Variations

No special items needed.



5 Stars all the way. I doubled this recipe and using half vegetable stock and half vegan chicken stock ...I know vegan chicken stock sounds weird...but hey I am not to argue! I also put a few find slices of fresh ginger into the soup and that was the only change I made. This is one beautiful soup, I love the added flavour that the coconut milk gives, so creamy and smooth. Just an all round wonderful soup, with intense flavours. A must try over winter! I will be making this again for sure,as all who tasted this loved this soup!

review by:
(29 Jun 2019)


One great tasting butter nut squash soup! Made for an impressive late evening meal to start our Thanksgiving weekend. Not finding my garam masala saw to a quick call to the city which saw to gs making a quick stop on his way out. (I had plenty of the Tandoori but wasn't sure if it would make for a good sub?) Made using chicken stock. Blended beautifully and tasted as good as it looked. For the spice lovers I added a shaker of Cayenne to the table. How good - we had seconds! Into my Butter nut Squash favourites with this one.

review by:
(20 Oct 2014)