This Curried Squash Soup made with butternut squash is just what you want to eat on a chilly fall day. It’s ultra-creamy and full of flavor, thanks to apples, coconut milk, warm spices, and just a hint of cayenne powder.
We’ll also show you how to roast squash in the oven and give you a few serving suggestions. If you’re looking for more chicken soup recipes, be sure to try our Coconut Curry Chicken Soup, Lemon Orzo Chicken Soup and Chicken Gnocchi Soup.
Curried Squash Soup
This curried butternut squash soup is one of the first soups that I crave when the weather starts to cool down a bit. By October, squash is officially added to the list of grocery staples.
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There are so many reasons to love both acorn squash and butternut squash beyond beyond their sweet, nutty flavor. Not only can they be stored for up to two weeks without a hint of age, they are also easy to cook, super versatile, and incredibly healthy. Each squash is loaded with vitamin A, fiber and potassium.
Whether you eat this soup with a hefty dose of garnishes, or plain with a side of bread, you will not be disappointed. It’s a great recipe to add to your usual fall and winter soup repertoire.
Serving Suggestions
Butternut squash is sweet, mild, and a little nutty so it’s best to pair it with slightly stronger flavors. A few of my favorite garnishes include:
- Olive oil (drizzled)
- Sour cream
- Bacon bits
- Fresh chopped cilantro
- Parmesan cheese
- Blue cheese crumbles
- Fresh chopped chives
- Coconut Milk or Heavy Cream (drizzled)
Key Ingredients
- Squash – the flavor and texture of butternut squash is perfect for making a super creamy soup like this one. You can try with acorn squash as well, just be aware that the texture is a bit more fibrous and the finished soup will be slightly different.
- Olive Oil – you can also substitute avocado oil.
- Apples – go for a tart apple such as Granny Smith.
- Onion – either white or yellow onions will work best for this recipe largely because they won’t color the soup.
- Garlic – fresh garlic is best, but you can substitute 1 tsp of garlic powder.
- Broth – we use chicken broth in this recipe, but you can substitute vegetable broth to make the soup vegetarian.
- Half & Half – this adds a perfect level of creaminess. If you prefer an even richer soup, you can substitute heavy cream.
- Nutmeg – this spice is a classic pairing with squash soups.
- Cinnamon – any kind of ground cinnamon will work.
- Curry Powder – you could also try using a touch of garam masala, another similar Indian spice.
- Coconut Milk – this adds creaminess and flavor that pairs perfectly with squash.
- Cayenne Powder – you can feel free to omit if you don’t like spice, or add a touch more if you prefer.
- Garnish – we like to garnish this soup with a little drizzle of olive oil, some grated Parmesan cheese and bacon bits, a dab of sour cream and chopped fresh cilantro.
How to Make Curried Coconut Butternut Squash Soup
- Roast the squash. Season, drizzle with oil, and roast squash, apples, onions, and garlic in a preheated oven for 40-55 minutes, or until the squash is fork tender.
- Blend the soup. Once roasted completely, remove the flesh and blend the squash, apples, onions, and garlic until smooth. Add chicken broth and blend again until smooth.
- Season the soup. Return to the pot and stir in the coconut milk, half and half, butter, cinnamon, curry powder, salt, pepper and a pinch of cayenne pepper. Heat and stir over medium heat until warmed through and the butter has melted.
- Serve. Remove from the heat, then spoon into bowls and add garnishes if desired. Enjoy!
Tips for Roasting Squash
With a few simple tips, you’ll see just how easy it is to roast squash in the oven. This can be used for so much beyond just soup.
- Cover your baking sheet with parchment paper or aluminum foil so that it doesn’t stick
- Use a very sharp knife to slice the squash in half
- You can use a spoon, an ice cream scoop, or even a melon baller to remove the flesh once roasted.
- Season before roasting so that the flavors meld together in the oven
- At 400 degrees F, it should take between 45 minutes to an hour for an average sized acorn squash or butternut squash half to roast.
Frequently Asked Questions
Yes! A creamy soup like this will freeze really well. Just cool completely and transfer to freezer bags laid flat, or another airtight container, and store for up to 2 months.
Once you are ready to use, either thaw overnight in the fridge or transfer directly into a pot and reheat over medium-low heat, stirring often.
Butternut squash has a sweet and nutty flavor that pairs with just about everything. Go for a strong flavor like this Ginger Salad or Lemon Ginger Chicken. Or, serve with homemade bread like these yummy homemade garlic knots.
You want to choose butternut squash that feel solid and heavy for its size, as well as ones that are free from any deep cuts or soft areas.
Once you have bought your squash, it will hold up at room temperature for at least two weeks as long as it is stored in a cool dark place.
Storage Tips
- Refrigerator: store in an airtight container in the fridge for up to 3 days.
- To reheat: reheat in a small saucepan over medium heat, stirring frequently. You can also reheat a small portion in the microwave.
- Freezer: freeze soup in freezer bags or another airtight container for up to 2 months. To thaw, transfer to the fridge overnight.
Curried Squash Soup Recipe
Ingredients
- 2 medium butternut squash, cut in half
- 2 tablespoons olive oil
- 1½ teaspoon salt, (divided)
- 1/2 teaspoon black pepper, (divided)
- 1 medium granny smith apple, cut in half and core removed
- 1 medium yellow onion, cut in half
- 3 cloves garlic, peeled
- 3½ cups chicken broth
- 2 13.66-ounce cans coconut milk
- 1 cup half & half
- 2 tablespoons butter
- 1/8 teaspoon nutmeg
- 1/3 teaspoon cinnamon
- 2 teaspoons curry powder
- 1 teaspoon cayenne powder
Garnish for Soup
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons sour cream
- 1/2 cup bacon bits
- 2 tablespoons cilantro leaves, chopped
Instructions
- Preheat oven to 400 degrees F.
- Place prepared squash, apple, onions, and garlic cloves on a large baking sheet. Drizzle with oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
- Roast in a preheated oven for 40-55 minutes, or until the squash is fork tender.
- Once roasted completely, let the vegetables and apple cool enough to handle them, then remove the flesh of the squash from the skins and any of the remaining onion or garlic peels.
- Add the roasted vegetables and apple to a blender and blend until smooth. Add chicken broth and blend again until smooth, blending in two batches if needed.
- Return to the pot and stir in the coconut milk, half and half, butter, nutmeg, cinnamon, curry powder, 1 teaspoon of salt, 1/4 teaspoon of pepper, and the cayenne pepper. Heat and stir over medium heat until warmed through and the butter has melted.
- Remove from the heat, then spoon into bowls and garnish with additional olive oil, Parmesan cheese, sour cream, bacon bits, and fresh chopped cilantro. Enjoy!
Notes
Nutrition
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More Homemade Soup Recipes
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Other Soups to Serve at Thanksgiving
- Cauliflower Soup
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This Curried Squash Soup recipe is creamy, rich and full of flavor. Along with the sweet, nutty butternut squash, we blend in onions, apples, coconut milk, warm spices and just a hint of cayenne powder. It is just what you crave on a chilly fall day.
Categories:
Fall Recipes, Gluten-Free, Healthy, Holiday Favorites, Nut-Free, Soups, Thanksgiving, Winter Recipes,
