Curried Creamy Butternut Squash Soup

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My curried creamy butternut squash soup is vegan, healthy, super easy, and packed with flavors. I make it with butternut squash, coconut milk, and warm spices like ginger and curry powder. This is the best 30 minute butternut squash soup recipe I have ever made!

Soup is one of my go-to meals no matter the season, but as we head into fall and winter “the official soup season” it becomes totally irresistible to me! I love making fragrant and comforting soups such as pumpkin and sweet potato soup, my delicious butternut squash bisque, and more. They’re easy to make in one pot, nourishing, and full of natural flavors.

And this curried butternut squash soup with coconut milk is no exception. I took inspiration from my husbands favorite butternut squash and chickpea curry and turned it into a delicious curried soup in just 30 minutes. And with the help of an immersion blender, you’ll end up with a perfectly creamy soup with absolutely no cream.

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🥘 Ingredients

To make my vegan curried creamy butternut squash soup, I keep it simple with the ingredients listed below.

Butternut Squash: I use two whole butternut squashes peeled, seeded, and chopped into cubes. I like to use organic butternut squash whenever it’s available because I find it makes for a more flavorful soup.

Oil, Red Onion and Garlic: I recommend extra virgin olive oil or coconut oil. I use it to sauté the onions and garlic. I dice my onions and mince my garlic cloves.

Cannellini Beans: This secret ingredient makes my easy butternut squash soup recipe ultra creamy without adding any cream, and it adds tons of protein! Another way I sometimes add creaminess without dairy is by adding sweet potatoes.

Coconut Milk: This is the easiest way I add richness and creaminess while keeping it dairy-free. I only need one can of coconut milk and can use either light or full fat depending on my preference. I usually go with light to keep the calories and fat down, but for a creamier soup I recommend full fat coconut milk. If I’m not in the mood for coconut milk, I’ll swap in unsweetened almond milk instead.

Vegetable Stock: I use vegetable stock to thin out the soup a bit while adding more flavor than just water. If I don’t need to keep it vegan or vegetarian, I sometimes use chicken broth or chicken stock.

Spices: I use a little bit of fresh ginger (minced), fresh garlic, curry powder, salt, black pepper to taste, coconut sugar, and a touch of thyme to give this butternut squash recipe a warm and spicy richness.

🔪 How to make

I love making this soup for my family because it is quick to make in just 30 minutes and takes only three simple steps, yes really!

Sauté the aromatics: I heat oil in a stock pot over medium heat, then add onion, ginger, and garlic. I cook and stir until the onions are soft and translucent, about 5 minutes.

Add the main ingredients: I stir in the beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar, and vegetable broth. I let it boil, then cover and simmer over medium low heat for 10 to 15 minutes until the squash is tender.

Blend until smooth: I use my immersion blender to puree the soup until it is silky, or sometimes I transfer it to my high speed blender. Then I serve it warm in bowls with a sprinkle of cilantro, a handful of crushed nuts, and pita chips on the side.

📖 Variations

One of the best parts about this butternut squash soup is how easy it is to change up. I can play around with different flavors, try new ways of cooking it, or even swap in another kind of squash depending on what I have on hand.

Sweet apple: I like to add about half a diced apple and swap in 1 tablespoon of brown sugar. It makes the soup lightly sweet and so comforting for fall.

Cinnamon pecan finish: I stir in 1 teaspoon of ground cinnamon and use 1 tablespoon of maple syrup. Then I top the bowls with toasted pecans for crunch.

Ginger lover’s soup: I double the fresh ginger to about 2 tablespoons. It makes the soup extra zesty and soothing when we need comfort food.

🍽 Serving Suggestions

I love pairing this curried creamy butternut squash soup with veggie-packed mains. A favorite in my house is Thai Basil eggplant stir fry because the savory basil and tender eggplant balance the sweet creaminess of the soup perfectly. It also works great with spinach pizza, where the crisp crust and cheesy topping are the ideal contrast to a silky bowl of soup.

For a casual dinner with friends and family, I often serve this soup with vegan quesadillas. And on days when I want pure comfort food, nothing beats a slice of crusty warm gluten free bread dunked right into the bowl. Highly recommended!

🧊 Storage Directions

Refrigerator: Once the leftovers have cooled, I transfer them to an airtight container and store in the refrigerator for up to 5 days.

Freeze: This soup freezes really well so I love to make a big batch and freeze half for later! This creamy butternut squash soup recipe will keep in the freezer in an airtight freezer-safe container for up to 4 months.

Reheating: To reheat the leftovers, just transfer the contents into a pan and heat on low until hot. Or if I want it ready in minutes, I pour the leftovers into a microwave bowl and heat on medium in the microwave for 5 minutes, stirring after each minute.

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