Coconut Curried Butternut Squash Soup

Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy[-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.]

Total Time:
1 hr 40 min
20 min
10 min
1 hr 10 min

4 servings

  • 1 small butternut squash, halved and seeded (about 1 1/2 pounds)
  • 2 teaspoons olive oil
  • 1 teaspoon salt, optional
  • Pinch ground black pepper
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 teaspoon curry powder
  • 3 cloves garlic, minced
  • 1/2 small onion, diced
  • 2 cups unsalted chicken broth
  • 6 fluid ounces coconut milk
  • 1 tablespoon fresh flat-leaf parsley leaves, chopped
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F and place a rack in the middle of the oven.

  • Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.

  • Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.

  • Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.

  • Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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    Butternut Squash Soup

    Recipe courtesy of Claire Robinson