Coconut Curried Butternut Squash Soup Recipe

Name: Coconut Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (peeled and cubed); 14 ounce coconut milk 1 can; 2 cups vegetable stock or chicken stock; 2 tablespoons coconut oil; 1 medium yellow onion; 1 clove garlic; 1/2 tablespoon ginger fresh; 1 tablespoon tapioca flour; 3 teaspoons red curry paste; 2 teaspoons raw sugar; 1 x cilantro freshly chopped, as needed

Servings: persons

1 medium butternut squash (peeled and cubed)
14 ounce coconut milk 1 can
2 cups vegetable stock or chicken stock
2 tablespoons coconut oil
1 medium yellow onion
1 clove garlic
1/2 tablespoon ginger fresh
1 tablespoon tapioca flour
3 teaspoons red curry paste
2 teaspoons raw sugar
1 x cilantro freshly chopped, as needed

1
Heat the coconut oil in a large pot over medium-high heat.
2
Dice the onion, garlic and ginger and then add them to the oil.
3
Cook, stirring occasionally, until the onion is translucent (about 5 minutes).
4
Stir the curry paste, raw sugar and tapioca flour into the onion mixture and cook for another minute.
5
To the pot, add the squash, coconut milk, and broth and turn the heat to high.
6
Bring to a boil, then reduce the heat to low (about a 3) and simmer for 20 to 25 minutes.
7
With an immersion blender, blend the squash soup mixture and blend until smooth and creamy.
8
(If you don't have an immersion blender, pour soup into a regular blender)
9
Top the soup with cilantro and serve immediately.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium butternut squash (peeled and cubed), 14 ounce coconut milk 1 can, 2 cups vegetable stock or chicken stock, 2 tablespoons coconut oil, and more.

Yes, Coconut Curried Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curried Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions