Simple curried butternut squash soup made on the stove top with fresh butternut squash, coconut milk, spices, and a few surprise ingredients!

Warm, comforting, and healthy soup that you are going to want to eat all winter long. How lovely is that color, too!? You know it must be good for you if it has that much color to it. Butternut squash soup is one of my favorites. It's thick and creamy without being heavy, and is super simple to make. I love that it's packed with all kind of nutritious foods, and it freezes great so you can make it in large batches and store it away for busy nights.

I thought that my kids wouldn't want to eat this soup but I was wrong. I served this with a side of our so delicious Super Simple No-Knead Bread and they gobbled it up. Now I didn't tell them it was made out of vegetables that were all blended up. In fact, I'm not sure what they thought this was made out of, but I didn't tell and they didn't ask; we all had a great meal of this healthy soup.

Tips and Tricks for Making Homemade Curried Butternut Squash Soup

This is such a simple recipe that is packed with flavor! Bonus points: it's easy to make vegan (swap the chicken stock for vegetable), it's gluten free, and it's dairy free.
Feel free to add fun toppings to your soup such as roasted chickpeas, pepitas, a little smoked paprika, or even croutons.
Add liquid until you reach your desired thickness of soup. I have made a pretty traditionally thick soup. If you like it thicker, use a lesser amount of coconut milk. If you like it thinner, add additional coconut milk or broth to meet your desired thickness.
I just got an immersion blender this year and I'm not sure how I went so long without one. I LOVE IT! I have this Kitchen Aid one and use it all of the time. It makes a quick job of soups like this.

What spices do you add to butternut squash soup?

You have SO MANY OPTIONS! Leave out the curry powder, Garam Masala, and ginger if you like and just do salt and pepper for a simple soup.
You can swap out the suggested spices for a little ground thyme and rubbed sage.
You can swap out the suggested spices for a little chili powder, smoked paprika, and cumin for a Tex-Mex flair.
Swap out the suggested spices for a little cinnamon and nutmeg for a sweeter tasting soup.
Just don't forget the salt. If it's tasting a little bland, that's the first thing you should add a little more of.

How do you store leftover butternut squash soup?

This recipe freezes great! If you aren't going to eat all of the leftovers in a few days, toss the extras in a freezer-safe container, label, and freeze for up to 3 months. Allow the frozen soup to thaw overnight in the fridge before reheating.

Homemade Curried Butternut Squash Soup

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Author: Melissa Griffiths - Bless this Mess
Total Time: 45 minutes
Yield: Serves 6-8 1x

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Description

Easy curried butternut squash soup made on the stove top with fresh butternut squash, coconut milk & spices. A warming soup recipe for perfect for winter!

Ingredients

Scale

2 cup vegetable or chicken stock
6 cups cubed butternut squash (a 3-4 pound squash should be just right, remove skin and seeds)
1 large tart apple (such as Braeburn, Granny Smith, or McIntosh apples), cored and cut into large pieces
1 large white onion, trimmed, peeled, and cut into large chunks
3-4 cloves garlic, peeled
½ cup to 1 cup canned coconut milk (unsweetened)
½ teaspoon salt
1-2 teaspoon yellow curry powder
1 teaspoon Garam Masala
½ teaspoon ground ginger
additional salt to taste

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Instructions

In a large stock pot over medium to medium high heat, add the chicken or vegetable stock, butternut squash, apple, onion, and garlic. Bring the mixture to a boil.
Reduce the heat so that the mixture is simmering, add a lid to the pot, and cook, covered until the squash is fork tender, about 25-30 minutes, stirring often.
Remove the lid and use an immersion blender to blend the soup together. If you don't have an immersion blender, you can puree the soup in small batches using a traditional blender (do this with caution, and with the lid vented. Hot liquids and blenders are dangerous. Return the soup to the pot once blended).
Add ½ cup canned coconut milk to the soup and stir to combine. Adjust the thickness by adding more coconut milk as needed to reach your desired consistency. (I like my soup a bit thinner, so I'll often use the full cup of coconut milk).
Add the salt, curry powder, Garam Masala, and ginger, and stir to combine. Taste the soup and adjust the salt and other spices as needed (I LOVE Garam Masala and always add more than I have written in this recipe).
Serve the soup right away.

Notes

This is such a simple recipe that is packed with flavor! Bonus points: it's easy to make vegan (swap the chicken stock for vegetable), it's gluten free, and it's dairy free.
Feel free to add fun toppings to your soup such as roasted chickpeas, pepitas, a little smoked paprika, or even croutons.
Add liquid until you reach your desired thickness of soup. I have made a pretty traditionally thick soup. If you like it thicker, use a lesser amount of coconut milk. If you like it thinner, add additional coconut milk or broth to meet your desired thickness.
I just got an immersion blender this year and I'm not sure how I went so long without one. I LOVE IT! I have this Kitchen Aid one and use it all of the time. It makes a quick job of soups like this one.

Prep Time: 15 min
Cook Time: 30 min
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: butternut squash soup, easy butternut squash recipe, warming soup recipe, cozy soup, easy soup recipe

Love butternut squash as much as I do?! You might also like these butternut squash recipes:

So many ways to love such a simple veggie. I hope you make something but squash ASAP. Enjoy from my kitchen to yours!

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