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Let’s squash any doubts—this curried butternut squash soup is the cozy fall hug you didn’t know you needed. One spoonful and you’ll be wondering why you ever bought soup from a can!
This creamy, a vibrant blend of roasted butternut squash, sweet carrots, juicy tomatoes, fresh ginger, garlic, and a hint of curry spice for the ultimate fall comfort meal. If you’ve been looking for an easy way to make butternut squash soup from scratch, this recipe will walk you through it step by step—perfect for beginner home cooks. It’s the kind of meal that makes your whole apartment smell amazing and pairs perfectly with a crusty slice of sourdough and a chill night in. Plus, makes the best leftovers for busy work weeks!
More Cozy Soup Recipes to Try…
What You’ll Need
For the butternut squash soup
Curry Spice mixture
- Butternut squash
- Shallots
- Cherry tomatoes
- Garlic
- Carrots
- Ginger root
- Vegetable sock
- Coconut milk/ heavy cream
- Maple syrup
- Curry powder
- Turmeric
- Chili paste
- Thyme
- Garam Masala
- Cinnamon
- Nutmeg
How to make Curried Butternut Squash Soup
We love how minimal this soup is, yet how elegant it looks. Let’s dive into the step-by-step to make this soup.
Roast the Veggies for Maximum Flavor
Start by preheating your oven to a high temperature, 400ºF, while you prep your vegetables.
There’s a lot of chopping in this recipe, but once you’re done chopping, you’ve made it through the hardest part. The reset is a breeze.
We recommend having a discard bowl for any vegetable scraps while your cutting. It will help to keep your cutting board clean while you’re chopping the vegetables.
Once your veggies are chopped, toss them in olive oil and the curry seasoning mixture and roast in the preheated oven for 30-35 minutes.
Blend Until Silky Smooth
Carefully remove your roasted vegetables from the oven and scoop them into your high powered blender. Add in vegetable broth, heavy cream and maple syrup. Blend for 1-2 minutes on high speed until creamy.
If your blender carafe is not large enough to hold all the vegetables and broth, you may need to work split the recipe in half that way you have enough room to blend everything.
Blending tip: Remove lid plug if you are using a Vitamix or high powered blender that has a plug and cover with a towel while blending. This will help to release some of the steam that will build up and reduce the pressure in the blender.
Simmer and Season to Perfection
The soup may not be warm enough after blending, so we recommend to heat over the stove before serving.
Pour the creamy soup into a Dutch oven or large pot and let the mixture simmer on low for 5-10 minutes until hot.
Tips for making butternut squash soup:
- Have a discard bowl for all your peels and extra vegetables bits. This will make clean up so much easier. Place a bowl next to your cutting board while you are chopping your vegetables and discard any skins, peels, seeds or other bits into the bowl. This way you will have a clean working space for chopping the vegetables.
- Roast garlic with the veggies. It will caramelize the garlic, giving is smoother, slightly sweeter taste.
- Remove lid plug if using a Vitamix blender or high powered blender that has a plug and cover with a towel while blending. When you blend hot ingredients together, it helps to release some of the steam that will build up.
- Serving suggestion: drizzle with a spoonful of heavy cream or coconut cream for elevated presentation. This little garnish will make your soup look 5-star!
How to adjust the spice level…
If you can’t handle a lot of heat, we recommend removing the chili paste, or adding half the amount.
Making it Dairy Free…
Swap heavy cream for coconut milk for a dairy free option. We actually prefer the coconut milk in this recipe because it pairs so well with curry spices.
How to Store, Freeze, and Reheat This Soup
Refrigerator: Store in an airtight container in the fridge for 3-5 days.
Freezer: Store in an airtight container in the freezer for up to 3 months.
Reheating chilled or frozen butternut squash soup: Reheat on the stovetop or in the microwave until it is warmed through. It should take 2-4 minutes to reheat in the microwave and 15-20 minutes on stovetop.
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Curried Butternut Squash Soup
Description
A vibrant blend of roasted butternut squash, sweet carrots, juicy tomatoes, fresh ginger, garlic, and a hint of curry spice for the ultimate fall comfort meal.
Ingredients
- 1 large butternut squash or 2 small butternut squash
- 2 shallots
- 1/4 cup cherry tomatoes, halved
- 1 garlic bulb
- 2 carrots, chopped
- 2-inch piece of ginger
- 3 tbsp olive oil
- 1/2 tbsp curry powder
- 2 tsp turmeric
- 1 tbsp chili paste
- 1/2 tbsp fresh thyme leaves
- 1 tbsp garam masala
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 cups vegetable stock
- 1 1/2 cups heavy cream ( or coconut milk as dairy free option)
- 1 tbsp maple syrup
Instructions
- Preheat oven to 400ºF. Peel and chop butternut squash into cubes. Slice shallots, cherry tomatoes, carrots and ginger root. Place vegetables on a parchment-lined baking sheet for roasting.
- Drizzle olive oil over the vegetables and sprinkle seasonings over the top. Using your hands or spatula, toss the veggies on the pan to coat.
- Prep garlic bulb for roasting. You are going to roast the whole bulb. Remove the flakey peel on the outside of the bulb. Slice the pointy end of the bulb to expose the inside of the garlic cloves. Drizzle with olive oil and loosly wrap in a piece of foil. Place the garlic bulb on the pan to roast.
- Roast veggies and garlic on 400ºF for 30-35 minutes until soft.
- Pour vegetable stock, coconut milk and maple syrup in a high powered blender. Add hot roasted veggies.
- Blend on high speed for 1-2 minutes until mixture is creamy.
- Pour blended mixture into a large pot or dutch oven and heat over low heat until it reaches the desired temperature.
- Pour a soup into a bowls and drizzle with extra cream ( or coconut milk) for a pretty garnish. Season with salt and pepper.
