This healthy Roasted Butternut Squash Soup with Curry is creamy, satisfying, and perfect for meal prep!
Table of Contents
- This recipe is…
- Why You’ll Love This Butternut Squash Soup Recipe
- Roasted Butternut Squash Soup Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Butternut Squash Soup
- Butternut Squash Soup Recipe Tip
- How to Serve Roasted Butternut Squash Soup
- How to Store and Reheat Soup
- Frequently Asked Questions
- More of Our Best Fall Soup Recipes
- Roasted Butternut Squash Soup with Curry Recipe
This recipe is…
When the weather turns cold, we all need some simple and nourishing soup recipes to fall back on for weeknight dinners, or to prep so you can streamline hectic days ahead.
This tried-and-true butternut squash soup with coconut milk warms from the inside out with the autumnal flavors of butternut squash, coconut milk, curry powder, ginger, and a medley of flavorful and aromatic spices. Shredded chicken adds healthy protein, and lime juice and fresh cilantro give the soup a lovely brightness.
Made thoughtfully with simple – but super tasty – ingredients, your family will love this hearty and delicious dish! Serve it with our Spinach Salad with Spicy Lemon Salad Dressing, Creamy Green Apple Coleslaw, or Arugula Salad with Lemon and Sea Salt, and top things off with an Apple Cider Margarita or an autumnal dessert like our Healthier Dutch Apple Pie.
Why You’ll Love This Butternut Squash Soup Recipe
- Butternut squash + coconut milk = a creamy and delicious duo
- Great make-ahead meal
- So many spices! Like curry, ginger, turmeric, coriander, cumin, cardamom…
- Just 15 minutes of prep
Roasted Butternut Squash Soup Recipe Ingredients
Butternut squash, coconut milk, chicken broth and meat, and a whole slew of warming spices build so much flavor in this creamy soup. Find ingredient notes (including substitutions and swaps) below.
For the Roasted Butternut Squash:
- Butternut squash – 2 pounds butternut squash
- Olive oil – 1/2 tablespoon olive oil
- Salt – 1/2 teaspoon sea salt
- Pepper – 1/4 teaspoon pepper
For the Butternut Squash Soup:
- Coconut milk – 1 can full-fat coconut milk
- Chicken broth – 3 cups chicken broth
- Curry powder – 2 tablespoons curry powder
- Turmeric – 1/2 tablespoon turmeric
- Ginger – 1 teaspoon ginger
- Onion powder – 1/2 teaspoon onion powder
- Garlic powder – 1/2 teaspoon garlic powder
- Cinnamon – 1/8 teaspoon each cinnamon
- Cardamom – 1/8 teaspoon cardamom
- Cumin – 1/8 teaspoon cumin
- Coriander – 1/8 teaspoon coriander
- Salt – 1/2 teaspoon salt
- Black pepper – 1/4 teaspoon pepper
- Lime juice – 2 tablespoons lime juice
- Chicken – 2.5 cups grilled or shredded chicken about 1.5-2 pounds
- Cilantro – Fresh chopped cilantro for garnish
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
It’s easy to customize this recipe to your taste buds:
- Pick your protein – If shredded chicken isn’t your jam, we recommend some sausage, shrimp, or even shredded roast beef.
- Choose your cream – we love this butternut squash soup with coconut milk as the creamy element. But you could swap in heavy cream, half-and-half, or another non-dairy milk if you’d like.
How to Make Butternut Squash Soup
Here’s how this curry butternut squash recipe comes together in a few easy steps.
Step 1: Toss the butternut squash cubes with olive oil, salt, and pepper. Bake in a 375 F oven for 30 minutes until tender and slightly browned.
Step 2: Add squash and broth to large pot and blend with an immersion blender, or add the squash and broth to a blender, once cooled, and blend until smooth. Transfer back to pot over medium heat and stir in coconut milk, lime juice, seasonings, and chicken until fully combined.
Cover and simmer 10-15 minutes, garnish with cilantro, and serve!
Butternut Squash Soup Recipe Tip
Freezer-friendly – As with most soups, this one is meal prep-friendly AND freezer-friendly! Just spoon it into your favorite freezer-safe container, label, and store away for no longer than 5 months. I like to defrost soups in a pot on the stove. Just pop the frozen soup in, cover, turn heat to low, and stir occasionally until it’s ready to enjoy.
How to Serve Roasted Butternut Squash Soup
Ladle the soup into bowls, and top with fresh cilantro leaves or sprigs.
How to Store and Reheat Soup
Refrigerate the soup for up to 5 days.
When you’re ready to reheat, pop it in the microwave, or bring to a simmer on the stovetop.
Frequently Asked Questions
We use canned coconut milk to make this soup creamy and silky. But if you’d prefer, you could swap in another non-dairy milk like unsweetened oat or almond milk – or dairy options like heavy cream or half-and-half.
You’ll really utilize your spice cabinet for this easy butternut squash recipe! We call for curry powder, turmeric, ginger, onion and garlic powders, cinnamon, cardamom, cumin, and coriander. But if you don’t have every spice on the list, don’t stress. Feel free to omit it, or use double the amount of another spice that you do have on hand.
More of Our Best Fall Soup Recipes
If you tried this recipe for Roasted Butternut Squash Soup with Curry, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Roasted Butternut Squash Soup with Curry
Ingredients
For the Roasted Butternut Squash:
- 2 pounds butternut squash, peeled and cubed
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
For the Curried Butternut Squash Soup:
- 1 can full-fat coconut milk
- 3 cups chicken broth
- 2 tablespoons curry powder
- 1/2 tablespoon turmeric
- 1 teaspoon ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon each cinnamon
- 1/8 teaspoon cardamom
- 1/8 teaspoon cumin
- 1/8 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons lime juice
- 2.5 cups grilled or shredded chicken, about 1.5-2 pounds
- Fresh chopped cilantro, for garnish
Instructions
- Preheat oven to 375 F.
- Toss the butternut squash cubes with with olive oil, salt, and pepper. Bake for 30 minutes until tender and slightly browned.
- Add squash and broth to large pot and blend with an immersion blender, or add the squash and broth to a blender, once cooled, and blend until smooth. Transfer back to pot over medium heat and stir in coconut milk, lime juice, seasonings, and chicken until fully combined.
- Cover and simmer 10-15 minutes, garnish with cilantro, and serve!
Recipe Notes
- 2 1/2 cups shredded chicken
- 2 1/2 cups butternut squash, scooped out of skin (about 1 whole squash)
- Either in a blender or in a medium-sized pot with an immersion blender, blend squash, coconut milk, and chicken broth until smooth. If using a blender, transfer back to a medium-sized pot.
- Heat the mixture over medium heat and add all seasonings, lime juice, and chicken. Stir, and add additional salt and pepper to taste.
- Serve and store leftovers in airtight containers in either the refrigerator or freezer.
Nutrition
LOVED this! My husband is a huge fan of butternut squash, but I get tired of the same soup recipe over and over. This is such a great change of pace. I tripled the spice amounts (I always do in any recipe) and it was so flavorful. Highly recommend!
That’s amazing, Chelsea. I’m so glad to hear that! Thank you so much for sharing this with us.
We loved this! I roasted the whole squash over the weekend, removed skin after removing from the oven and put in the fridge until Tuesday evening when I blended in a Vitamix with some hot water + Better than Bouillon, then put on the stove w/ the coconut milk and spices. My only feedback would be: I wish I had added the spices in the blender. The dried spices are actually quite voluminous and the soup is thick, so stirring on the stove was a little difficult and seems like it would have been far easier to add the spices after the squash and stock are blended, mix via blender, then transfer to stove and add the coconut milk. That said – flavor was fantastic and my 22 month old LOVED it! (and he is not a super adventurous eater).
Good note, Liz!! Thank you so much for sharing this with us. We’re so glad this was a hit for the whole family!
Delicious!! Thank you for this recipe. The only thing I had to do was use lemon as I didn’t have any limes on hand. I think it’s still tasted pretty delish. With a side of my homemade sourdough toast with ghee. Yummo! xxx
Wahoo! So glad you enjoyed it, Janene! Thank you for letting us know!
Looks delicious but Can this be made in the instant pot? How long? Coconut milk in after you release pressure?
Yes, you can definitely make this in the Instant Pot! I’d add the coconut milk in after the pressure is released!