Curried Butternut Squash Soup


Try this thick and velvety smooth soup recipe that combines butternut squash, curry, and unsweetened coconut milk.

Curried Butternut Squash Soup
Photo: Andy Lyons


  • 1 medium onion, chopped (1/2 cup)

  • 3 tablespoon butter

  • 2 teaspoon red curry powder or curry powder

  • 2 teaspoon grated fresh ginger

  • ½ teaspoon salt

  • 1 14 ounce can reduced-sodium chicken broth

  • 1 ¼ cup water

  • 1 ½ pound butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)

  • 1 14 ounce can unsweetened coconut milk

  • ½ cup half-and-half or light cream

  • cup chopped fresh cilantro

  • Fresh cilantro (optional)


  1. In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.

  2. Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender.

  3. Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. Makes 6 side-dish servings.

Nutrition Facts (per serving)

285 Calories
24g Fat
18g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 285
% Daily Value *
Total Fat 24g 31%
Saturated Fat 19g 95%
Cholesterol 23mg 8%
Sodium 418mg 18%
Total Carbohydrate 18g 7%
Total Sugars 5g
Protein 4g
Vitamin C 27.2mg 136%
Calcium 90.9mg 7%
Iron 2.2mg 12%
Potassium 589mg 13%
Folate, total 44.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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