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curry butternut squash soup

Curried Butternut Squash Soup

A twist on the classic recipe, this recipe uses curry powder, garam masala and ginger to elevate the humble butternut squash into something truly unique and delectable.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Main Course, Soup
Cuisine American, Indian
Servings 8 servings


  • 1 medium butternut squash, peeled and roughly cubed about 3-4 cups
  • 2-3 medium carrots, peeled and roughly chopped
  • 2-3 stalks celery, roughly chopped
  • 1 medium onion, roughly chopped
  • 2-3 cloves garlic, peeled
  • 1 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp Garam Masala
  • ½ tsp ground ginger
  • 1 tsp salt
  • 5-6 cups vegetable or chicken broth
  • ½ cup coconut milk full fat recommended
  • 1 lime
  • salt and pepper to taste
  • chopped cilantro for serving


  • Heat 1 tbsp of olive oil in a Dutch oven or pot with a lid over medium to medium-high heat.
  • Add in butternut squash, carrots, celery and onion and sautee for around 5 minutes.
  • Add in garlic, spices and salt and cook for anoth 3-5 minutes until onions are soft and garlic and spices are fragrant.
  • Stream in broth, scraping up any delicious brown bits on the bottom of the pot.
  • Bring to a boil. Then turn heat down to low and cover and simmer for around 15 minutes until vegetables are soft.
  • Turn off the heat and remove the pot from the stove. Use an immersion blender to blend until smooth.
    *Note* If you don't have an immersion blender you can very carefully pour the mixture into a stand blender and blend until smooth.
  • Add in ½ cup of coconut milk and the juice of 1 lime. Stir to combine.
  • Taste the soup and add additional salt & pepper to your preference. Serve with a drizzle of coconut milk and chopped cilantro. Enjoy!
Keyword 2BMindset, 30 minute meal, Paleo, Vegan, Vegetarian, Whole30
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