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This Butternut Squash Coconut Curry Soup easily wins over both die-hard squash lovers and skeptics with its creamy texture and bold autumn flavors. Roasted butternut squash forms the foundation, while coconut milk and warm spices create a vibrant soup that feels decadent but is simple to whip up. Whether you are hosting Thanksgiving or just want a cozy weeknight dinner, this is the comforting bowl everyone raves about.
My family first tasted this on a blustery October night and it instantly became our holiday tradition. Now it is my go-to fall lunch that somehow feels both special and familiar every time I make it.
Ingredients
- Butternut squash: provides the signature texture and sweetness Always choose a squash that feels heavy and has unblemished skin
- Butter or olive oil: adds a bit of richness and helps with roasting Use good quality for best flavor
- Brown sugar: gives a caramel effect during roasting Swap for maple syrup for a deeper note
- Cinnamon: adds autumn warmth and accentuates the squash
- Salt: brings out the natural sweetness and balances flavors Choose fine sea salt for easy blending
- Curry powder: supplies the iconic yellow color and layered, earthy flavor Buy a fresh jar for best aroma
- Garam masala: contributes an extra depth of warm spice Look for one with lots of cinnamon and clove notes
- Ground black pepper: gives the soup its subtle spicy finish Grind fresh if possible
- Coconut milk: is what makes the soup so velvety Go for full fat canned coconut milk for the richest result
- Chicken or vegetable stock: thins the soup to the right texture Use a flavorful stock for savory backbone
- Cilantro: freshens up the finish and gives a beautiful pop of color You can swap in mint or parsley to suit your taste
Step-by-Step Instructions
- Roast the Butternut Squash:
- Preheat the oven to 400 degrees and line a baking sheet. Cut the squash in half lengthwise and scoop out seeds. Rub cut sides with butter or olive oil then sprinkle generously with cinnamon brown sugar and salt. Arrange on the sheet cut side up and roast for about 40 to 50 minutes until fork tender and caramelized along the edges. Let cool enough to handle.
- Scoop and Prep:
- Gently scoop out the roasted squash flesh and discard skin. Try to get every bit of soft golden flesh as this is what makes the soup creamy. Add to your blender jar.
- Blend the Soup:
- Add coconut milk and chicken or vegetable stock to the blender along with curry powder garam masala and ground black pepper. Use warm or room temperature liquids for best blending. Blend on high until completely smooth and creamy with no visible chunks.
- Taste and Adjust:
- Taste your soup and blend in extra stock or coconut milk if needed to get your preferred consistency. Season with a pinch more salt or pepper as desired to bring out all the flavors.
- Serve and Garnish:
- Pour hot soup into bowls and swirl with extra coconut milk if you like. Finish each bowl with fresh cilantro leaves and a twist of black pepper. Serve hot and enjoy.
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The roasted butternut squash is always my favorite part. Every fall my daughter helps scoop the glistening golden squash after roasting and we sneak tastes before it even hits the blender. This is a recipe that makes memories.
Storage Tips
Store leftover soup in airtight jars or containers in the fridge for up to five days. I find single serving jars make weekday lunches a breeze. To reheat simply pour into a small saucepan and warm gently on the stove stirring occasionally. Soup will thicken in the fridge so add a splash of water or stock to reach your favorite texture.
Ingredient Substitutions
If you do not have butternut squash try swapping in sweet potatoes pumpkin or even acorn squash following the same roasting instructions. Butter can be replaced with olive oil for a vegan version. Maple syrup makes a delicious substitute for brown sugar and adds even more autumn flavor.
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Serving Suggestions
This soup pairs perfectly with a crusty sourdough loaf or toasted pita for dipping. Sprinkle toasted pumpkin seeds on top for crunch. For a more substantial meal add cooked chickpeas or serve alongside a green salad with apples and nuts.
Cultural Context
This soup brings together Indian-inspired spices like curry powder and garam masala with classic North American fall vegetables. The combination honors both comforting American harvest traditions and the warm spice profiles found in many South Asian soups and stews.
Frequently Asked Questions
- → What type of coconut milk works best for this soup?
Full-fat canned coconut milk creates the creaminess and depth needed. Avoid using light or carton varieties, as they are less rich.
- → Can I use other vegetables besides butternut squash?
Absolutely! Sweet potatoes, pumpkin, or acorn squash are good substitutes. Adjust roasting times as needed for each vegetable.
- → Is this dish suitable for vegans and vegetarians?
Yes, simply use vegetable stock instead of chicken and swap butter for olive oil to keep it vegan and vegetarian-friendly.
- → How can I adjust the consistency of the soup?
Add more coconut milk or stock while blending until the desired texture is reached, whether you like it thick or thinner.
- → How do I store and reheat leftovers?
Store cooled soup in airtight containers in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
- → Can I freeze this soup?
Yes, it freezes very well. Thaw overnight in the refrigerator and stir in extra stock if it thickens during storage.