Curried Butternut Squash Soup

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How’s the weather where you are? Is it cooling down yet?

If so, I have just the thing. If not, let’s pretend it’s rainy and cold and you’re in desperate need of something soul-warming.

How does soup sound?

I’ve made a butternut squash soup before that was inspired by Tom Kha Gai. I’ve also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.

But once fall hit, I couldn’t shake the idea of a curried butternut squash soup from my mind. It needed to happen.

History of Butternut Squash

Butternut squash has been around for over 5,000 years. Its exact origin is unknown, but it’s believed that the Incas grew it in central and south America during the 15th century (source).

It’s now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more!

What is Curry Powder?

Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

This recipe comes together in just 30 minutes and requires simple ingredients! Isn’t that the best kind of recipe?

With fall in full swing now (at least in the Pacific Northwest), the butternut squash is abundant. I’ve started grabbing one or two every time I’m at the store. I’m becoming that lady.

But how can I resist? Butternut squash knows no bounds.

I’m smitten with this soup. It’s:

Creamy
Flavorful
Soul-warming
Subtly spiced
Coconut-infused
Simple
& Perfect for chilly weather

This soup is ideal for evenings when you want something simple and healthy. Make a batch ahead of time to have on hand for the coming week. It would also be great for entertaining and taking along to fall gatherings.

What to Serve with It?

Although it’s great on its own, I can’t help imagine how delicious this soup would be with a sandwich – especially my Chickpea Shawarma Sandwich and Chickpea Sunflower Sandwich! Serious yum.

Or for something lighter, try this 5-Minute Detox Salad or Simple Green Salad.

More Butternut Squash Recipes

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.

Also, let us know if you have any holiday recipe requests! Thanksgiving is right around the corner (eep!), and we’d love to know what you’re craving. Cheers, friends!

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.
Author Minimalist Baker
Print
4.92 from 435 votes
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 4
Course Side, Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SOUP

  • 1Tbspcoconut or avocado oil
  • 2mediumshallots(thinly diced)
  • 2clovesgarlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 6cupspeeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
  • 1pincheach sea salt + black pepper(plus more to taste)
  • 1 1/2Tbspcurry powder
  • 1/4tspground cinnamon
  • 1 14-ouncecan light coconut milk
  • 2cupsvegetable broth (DIY or store-bought)
  • 1-3Tbspmaple syrup (or sub coconut sugar)
  • 1-2tspchili garlic paste(optional)

FOR SERVING optional

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full-fat coconut milk

Instructions

  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Video

Notes

*Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.
*Nutrition information is a rough estimate calculated with coconut oil, with lesser amount of maple syrup, and without additional toppings.

Nutrition (1 of 4 servings)

Serving: 1servingsCalories: 287Carbohydrates: 48.8gProtein: 5.1gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.35gMonounsaturated Fat: 0.9gTrans Fat: 0gCholesterol: 0mgSodium: 287mgPotassium: 1123mgFiber: 12.4gSugar: 15.1gVitamin A: 35550IUVitamin C: 72.6mgCalcium: 180mgIron: 3.8mg

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Reader Interactions

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  1. Rhiannon Scottsays

    Alrighty, this is the bees knees. One of the best homemade soup recipes I’ve ever stumbled upon. We only tweaked a few things because we didn’t have them at home. Instead of shallots, I used onion powder. Instead of pumpkin seeds, hemp hearts! This is one we will keep close to our hearts! 🤓Thanks for this amazing recipe!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed it, Rhiannon! Thank you for the lovely review and for sharing your modifications! xo

      Reply
  2. Suesays

    Delicious and easy to make (which is important to me, because I’ve found I have significantly less motivation to cook for one). Definitely recommend!

    Reply
  3. Angela Bsays

    Many thanks for this recipe, I’ve made it once before and it is definitely on our “ favourite “ list of soups.
    I used a fresh chilli instead of the paste as I grow my own, and only one tbs maple syrup, it was delicious!
    The toasted pumpkin seeds definitely added to it, I’m in the process of making a second batch right now!!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoyed it, Angela! Thank you for sharing! xo

      Reply
  4. Katherine W-Ssays

    I made this soup multiple times so far and it’s definitely one of my favourites! I’m actually making one right now. The flavours mix so well together. The curry is not to strong and blends perfectly with the coconut milk. The Chili garlic paste give it a nice kick (I use Korean Gochujang red pepper paste that you can buy at any Asian store).

    Ps: Thank you so much for all your recipes! I make one almost every week and I really love them. 👏🏻❤️🙏🏻

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the lovely review, Katherine. We’re so glad you enjoy our recipes!

      Reply
  5. Larissasays

    This soup is amazing!!! I will be putting it on my regular rotation!!

    Made it exactly as written (using coconut oil, maple syrup)–other than using the chili garlic paste which I was out of, so I substituted Sriracha.

    Added the pumpkin seeds for serving, but I am excited about trying the roasted potatoes like another reviewer has posted about.

    Thank you for posting this!!

    Reply
  6. Melissasays

    I have made this soup multiple times now and it never disappoints. I’m actually about to make it right now haha! It is so delicious, creamy, and flavorful. My tip is to roast some potato wedges, and dip them into the soup. I have also diced potatoes, roasted them, and used them as a topping. Thank you so much for always having amazing recipes for my vegan, food-loving mouth.

    Reply
  7. Valerie Chasesays

    Thank you so much for this recipe I am new to the Butternut Squash Soup Gang and OMG it is Delish!!! The only thing I changed was I put Swerve Brown Sugar in for sweetener.

    Thank you so much for this recipe.

    Reply
  8. Ninasays

    Delicious, easy and nutritious! This one comes together super fast. Quickly whipped it up for a light Sunday lunch. I did use roasted butternut squash from earlier in the weekend (used for MBs Butternut Squash Pasta) but still followed all the steps to merge the flavors well. Homemade veg broth, skipped the chili (hoping my toddler will eat the soup), added a smidge of nutmeg, and went light on the maple syrup. Fantastic and well balanced flavor. Filling and pretty to look at it and rivals any restaurant butternut squash soup!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We love a repeat recipe. Thanks so much for the lovely review, Camille, so glad you enjoy!

      Reply
  9. Theresa Caprisays

    This was very delicious! I needed to use up about a cup of coconut cream (the non-light kind of coconut milk) that I had frozen because it was too much for a previous dish. It was a little clumpy after thawing in the fridge, but after blending in blender when soup was done…super creamy! I used chicken broth instead of veg and did use about 1/2 TBSP red curry paste plus 1 TBSP of the dry curry powder you called for. Also used 1 TBSP brown sugar instead of the maple syrup. Oh and each time I cut a butternut squash, I wash and lightly salt the seeds, then dry in the oven on low…and of course that is what was sprinkled on the top of this soup! (yes still in the shell, but it is thin). Thanks for sharing this recipe! Definitely a keeper :)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed the soup, Theresa! We love baking the seeds too =) Thank you for the lovely review and for sharing your modifications! xo

      Reply
  10. Linzsays

    Delish! I subbed chicken broth for veggie, garam masala for cinnamon, and added in a bit of grated ginger, harissa and curry paste.

    Reply
  11. Katiesays

    Made this last month and my family has requested it weekly! Huge hit at dinner parties as well!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you and your family enjoy it! Thank you for the lovely review, Katie! xo

      Reply
  12. Carrie Styczensays

    I made this without garlic (not a huge garlic fan) and with regular instead of coconut milk (because it was what I had on hand). It was absolutely delicious! I ate it every day for lunch that week and will be making more tonight. I didn’t add much maple syrup as I found the coconut milk and squash had enough sweetness. This was so quick and easy to make, lots of return for little investment of time and ingredients.

    Reply
  13. Claudiasays

    Great recipe! Swapped out the veg for chicken stock, added 2 extra cloves of garlic and added nutmeg instead of cinnamon.

    I found that it was a tad too sweet – may omit the maple syrup next time.

    Reply
  14. Joann La Flechesays

    I made this soup today..and WOW! I absolutely love it. Very simple recipe with a wonderful taste. My family is big on curry recipes and this is a new recipe I plan on keeping. My one son who doesn’t like butternut squash said he really enjoys the flavor.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you and your family enjoy it! Thank you for sharing, Joann! xo

      Reply
  15. Anniesays

    I just made this Curried Butternut Squash soup. It is fantastic! It is slightly sweet (cinnamon???) and very creamy.

    I only had Trader Joe’s coconut cream and I used 2 cans because I had 8 cups of butternut squash that was already cubed (from Costco-2 boxes) and roasted. I also used Costco chicken bone broth (about 3 cups).

    I am sitting here eating this soup with some leftover plain chicken breast. Amazing recipe! Thanks.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed the recipe, Annie! Thank you for the lovely review and for sharing your modifications! xo

      Reply
  16. Florasays

    I started making this last autumn and I’m already on batch two for this year! I love this recipe – the only thing I add is turmeric <3 It is easily my all time favourite soup – love from England!

    Reply
  17. Beccasays

    This was such a delicious soup and so easy! I roasted and puréed the butternut squash ahead of time so all I had to do the night of the meal was combine all the ingredients in a pot and let it boil for 15-20 minutes. Quick and easy but so much flavor! Because it is so light on protein/calories, I may try some variations mentioned by other comments to bulk it up but very yummy as is! Thanks for this wonderful recipe!

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the lovely review and for sharing your modifications, Becca!

      Reply
  18. Kimberlysays

    Holy moly. SO GOOD! A couple changes I made:
    1 TBSP curry powder + 1 tsp turmeric instead of all curry
    1/4 tsp of cayenne powder added with curry powder instead of adding chili paste.
    Topped mine with some full fat coconut milk, pepitas and chopped up sage. The perfect fall soup!

    Reply
    • Support @ Minimalist Bakersays

      Yum! Those toppings sound delish! Thanks so much for the lovely review, Kimberley!

      Reply
  19. Abbysays

    This recipe is absolutely fantastic! It’s simple and straightforward with wonderful results. I added a bit of garam masala and used red curry paste for a touch of heat, and I roasted the seeds from the butternut squash as a garnish. It’s perfect for a fall weekend, and I’ll be making it again soon!

    Reply
  20. Cherylsays

    This recipe is awesome. The texture from the butternut squash and coconut milk is perfect. I put in a few chili flakes to add when everything was ready for blending – just wonderful! My mother and sister also enjoyed it, and my sister asked for the recipe! I’ll be keeping this recipe bookmarked very well, for the next time I use it. 10’s across the board!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! This is so lovely to hear. Thanks so much for the great review and for sharing your experience, Cheryl!

      Reply
  21. Michael Robertssays

    Made this many times, and is a wonderful autumn dinner. I use chicken bone broth for a richer taste and add diced chicken prior to serving. Poured over some steamed jasmine rice and garnished with some of that delicious, full-fat coconut milk. This is always a family pleaser.

    Reply
  22. Michaela VanOmmensays

    I made this and didn’t even substitute any ingredients!! Though I did bake the squash ahead of time (we had time and needed the heat from the oven). It turned out great and was sooooo easy! We took it to an outdoor potluck, we have one bowl left….might have to make it again…..

    Reply
  23. Michaela VanOmmensays

    I made this and didn’t even substitute any ingredients!! Though I did bake the squash ahead of time (we had time and needed the heat from the oven). It turned out great and was sooooo easy! We took it to an outdoor potluck, we have one bowl left….might have to make it again…..

    Reply
  24. Katie Kellysays

    This is my all time favorite soup to make, and when friends visit they request it by name. I serve with garnished with cilantro and a slice of brie, crusty baguette on the side…chef’s kiss.

    Reply
  25. Livsays

    I’ve made this 5+ times now and it’s so good and so easy to make. I have the recipe memorized at this point! I definitely think the best veg stock brand to use is Better Than Bouillon veg paste, it really elevates the flavor of the soup.

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We love to hear this. Thanks so much for the lovely review, Liv, we’re so glad it’s a staple recipe for you!

      Reply
  26. Chef Thomassays

    Grind up a little bit FLAX SEED and sprinkle over the soup in your bowl for extra added health benefits. Great recipe and easy to modify (red hot chili pepper, thyme, chives, sweet potato, carrot) with things in your garden. Tumeric or a bit of other middle eastern spices can make this even more interesting. ThankYou MB for what you do !!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks so much for the lovely review and for sharing your modifications! xo

      Reply
  27. Leesays

    I have made this several times! My go to soup for butternut squash. Shared with my son who’s girlfriend is vegan and they loved it also.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoy it, Lee. Thanks for the lovely review!

      Reply
  28. Laurasays

    This is my #1 go-to soup recipe and a consistent crowd pleaser. I make it with roughly half butternut squash (I buy pre-cut) and half sweet potato. It holds up with all sorts of modifications. I’ve made it with light coconut milk, full-fat coconut milk, and almond milk. Sometimes I use yellow onion instead of shallots. I vary the amount of chili paste or leave it out altogether. I used to roast the vegetables before adding them to the pot, but I don’t bother anymore. All versions of this soup taste great, especially with a handful of pepitas on top. Nomz.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoy it, Laura. Thanks so much for the lovely review and for sharing your modifications!

      Reply
  29. KGsays

    my go to squash recipe. ~pro tip~ half the squash, oil it down, add salt and roast before adding it to the soup. No cubing necessary – just scoop it out of the skin. I also sometimes roast a red bell pepper and blend it up in the soup too.

    Reply
  30. Lesley C.says

    This is a lovely recipe. I didn’t add the maple syrup nor sugar as my squash was sweet enough.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thanks for the lovely review, Lesley!

      Reply
  31. Breannasays

    This is my go-to recipe for butternut squash soup. I make it at least once a month. Everything about the recipe is perfect! Wonderful with a piece of crusty bread and some olive oil drizzled on top + green onions. Thank you!

    Reply
  32. Mary Annsays

    This butternut squash soup is just so good. I used homemade broth from roasted vegetables (I omitted the fresh tomatoes that the recipe called for); I used organic coconut milk. I had no shallots but used a small onion diced small. I added one tsp of the chili garlic paste, and 3 tablespoons of the maple syrup. I think less would be better, but no matter. This is a definite keeper recipe. Thank you so much for sharing it with the world!

    Reply
  33. Stephaniesays

    I made this today for dinner. It was perfect! I had pre-cut butternut squash that I wanted to use up. I had all the other ingredients in my fridge. It hit the spot for my taste buds, stomach, and the cold weather. THANK YOU!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Stephanie. Thanks so much for sharing! xo

      Reply
  34. katymoosays

    I made the amount for 12 servings – and ended up with 6 quarts of soup, so those are generous servings! It is absolutely delicious.

    Reply
  35. marensays

    I just made this last night, this is my go to dinner whenever I have a butternut squash on hand, its so quick and simple. Butternut squash soup has always been a winter favorite of mine sine I was a kid and my dad would make it for me. I added turmeric for the anti inflammatory benefits and the fact that it’s the perfect color for this soup, I saw someone added ginger too and that sounds like a great idea. I only had full fat coconut milk so I scooped a couple spoonfuls out to save for topping and used the rest, it made for a very filling soup. I was full after one bowl with a small piece of bread and a side salad.

    Reply
    • marensays

      I also have never tried this with the chili garlic paste, but It sounds delicious and I’ll have to remember to get some specifically to try with this soup. I used cayenne pepper instead to add some heat.

      Reply
  36. Ilanasays

    This soup is delicious! I was a bit short on shallots so I used a leek and a large shallot. I ended up adding about twice the curry powder that it called for and 2 tps of chili paste – I’ll add even more when serving as a little topper. It’s easy to give it your own twist! Served with Pan Fried Tofu in Coconut aminos.

    Reply
  37. Emilysays

    This soup was a hit. I only had about 4 cups of butternut squash so I used another 2 cups of carrots to supplement. I also used a sweet chilli garlic sauce so I skipped the sweetener. When I first tasted it, it seemed a bit blah – but once I adjusted the seasonings to taste, it was fantastic! I didn’t have any pumpkin seeds on hand so I reserved the seeds from the squash and roasted them. I sprinkled these and some chopped cilantro on top (100% recommend this) and it took the soup to the next level. Thanks for posting this recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Emily! Love your creativity! Thanks for sharing!

      Reply
  38. Gwensays

    This butternut squash soup was very good! I will definitely make again. I only had half a butternut squash so also added in one sweet potato, as well. I used 2 TBS of maple syrup and 2 tsp of garlic chili paste. It was definitely spicy which I like, but if I made it for someone who I wasn’t sure if they could handle heat I would scale that back for sure.

    Reply
  39. Joannesays

    This is a great soup and easy to adapt to what’s on hand. I swapped out yellow onion for the shallots, cut the maple syrup back 1 tbsp. and added turmeric and fresh, minced ginger for the heat. I’ll definitely make it again. One question…how did you get your coconut milk and pumpkin seeds to float? Mine immediately sank to the bottom of the bowl!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Joanne! If your soup was thinner, that may have been the issue? Also make sure to toast the pumpkin seeds and use full-fat coconut milk.

      Reply
  40. Sarahsays

    Made this tonight with a number of subs and one addition. I sautéed a medium yellow onion (that’s what I had in the pantry) in some veggie broth (instead of oil), added the garlic, and then added 20oz of small diced sweet potato before adding/blooming the spices for a couple minutes—then 3 cups of broth before simmering for 25 minutes. Then: 20oz of butternut squash, the can of coconut milk, and a heaping teaspoon of chili garlic sauce…before simmering another 15-20 minutes, until tender. (I cut the maple syrup because of the sweet potatoes.) Blended and topped it with 2T of raw pumpkin seeds per serving. DELICIOUS. Will definitely make it again—and may try adding some silken tofu to increase the protein.

    Reply
  41. Erinsays

    If you are obsessed with curry like me you must make this! This soup is delicious and so easy to make. I used a dash of cayenne instead of the chili paste and it gave the perfect kick. I also used 1 tbsp of maple syrup and felt that it was sweet enough for me that way.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy it, Erin. Thanks so much for the lovely review! xo

      Reply
    • Lesleysays

      I absolutely love this recipe! I’ve made it twice so far and am never able to freeze it as I always finish it. Thank you for the recipe!

      Reply
  42. Amandasays

    Full disclosure-I do not like butternut squash soup. I pretty much do not like butternut squash anything. That said, I really like this soup. I do. AND both of my littles ate it so, bless you. I used full fat coconut milk and a bit Granny Smith apple instead of maple syrup as a previous review suggested. Yum. We’ll be having this again, soon.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy this recipe, Amanda. Thanks so much for the lovely review!

      Reply
  43. Candice Goeweysays

    I made this recipe last year a few times and loved it. I noticed it helped a lot with my fibro inflammation flare ups. So I try to keep some soup in the freezer. Well it’s been a hot min since i made any. I’ve tried a few different other recipes but really wanted this one again for freezer meals before my 3rd is born. I couldn’t for the life of me remember where I found the recipe. I just searched for two days till I found this again. Haha! This recipe was definitely my favorite out of all the butternut squash recipes I’ve tried this past year. ALSO, the second time I made this recipe last year I tried something that worked out amazing! I added carrots, medium sw potato, and canned pumpkin. I wanted something extra boosting for anti inflammatory reasons. It was the best! Side note, most of these ingredients are said to be milk boosting for breastfeeding. I will see if they help! 😉😉
    Thank you for this recipe!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you were reunited =) Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  44. Gillsays

    So easy to make & tastes delicious. I actually used half & half of butternut squash & sweet potato just because that’s what I had in fridge. Also no Maple syrup. It’s not needed when you’ve got the other sweet ingredients, unless you want it super sweet!

    Reply
  45. CCsays

    As someone else here shared, this is now my favorite butternut squash soup recipe! I wasn’t prepared, so had to make a few substitutions:
    No shallots, so subbed red onion.
    No veggie broth, so subbed chicken.
    Also, I try to avoid any kind of processed sugar, so left that out and added 2 carrots instead.

    It was awesome! Next time, I’ll try w/ the shallots and veggies broth.

    Many thanks!

    Reply
      • katymoosays

        But how big is a serving?Someone gave me some and it is amazing so now I am trying to make a quantity of this soup – is a serving a cup, half a cup….??

        Reply
        • Support @ Minimalist Bakersays

          Hi, 1 serving is 1/4 of the full batch, but we don’t have a precise measurement. We’d estimate ~1-2 cups.

          Reply
  46. Natalie Frasersays

    I’ve made a number of variations of Butternut Squash soup, but just made and tasted this, and hands down the best recipe out there. So amazingly good!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Natalie. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  47. Sarahsays

    Followed the directions to a t and it turned out perfect! I really appreciate a butternut recipe that is spicy/savory because so many are sweet, and it’s nice to try something different every once in awhile.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed this one. Thanks so much for the lovely review!

      Reply
  48. Meisays

    I adapted this for the Whole30 and put a Granny Smith apple instead of the maple syrup or sugar after the soup started boiling. It turned out to be a little sweeter than I liked, so next time I would halve it. It turned out great though and it would definitely be part of my Whole30 repertoire. Thank you!

    Reply
  49. Annesays

    I had a huge butternut squash that I didn’t know what to do with, so I came here and found this recipe. And it turned out really good!
    I did modify a couple little things though. I added more curry powder, and black pepper, didn’t add the maple syrup or chili garlic paste, and included some smoked paprika, cayenne, turmeric, and red chili flake. It came out pretty spicy, but that’s what me and my partner like lol.
    Thank you for this great recipe!

    Reply
  50. Lauren L.says

    Loved this soup. The flavor was amazing. The only thing I did differently was used full fat coconut milk because that’s what I had on hand.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Lauren! Thanks so much for the lovely review! xo

      Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Dee! Thanks so much for the lovely review!

      Reply
  51. Elizabethsays

    Super tasty! A great recipe for flavoring up butternut squash. I added a peeled, chopped apple in with the onions instead of using maple syrup.

    Reply
  52. Nataliesays

    Turned out great! Used a mix of Berbere and Sweet Curry from Penzys plus 2 tsp Of the chili garlic and was a little too spicy. Prob perfect as written with normal curry powder!

    Reply
    • Dana @ Minimalist Bakersays

      Love it! Thanks for sharing, Natalie! We are so excited to experiment more with Berbere spice!

      Reply
  53. Sierrasays

    Super simple recipe! Tastes amazing! My mom made it first and suggested I roast the squash first, but I don’t know how much of a difference it made! Loved it! Definitely recommend!

    Reply
  54. Hibasays

    Hi! This is the second time I’ve made this recipe within the span of a few years. I love cooking with vegetables that are in season which is why this butternut squash pick is a favorite. With a very Indian spice cabinet, I switched out 1 tbpn of curry powder with 2 tsp garam masala, 1 tsp coriander powder, and 1/2 tsp tumeric. I also garnished with sprinkled chili flakes instead of the chili sauce. It needed more salt, so in went 1 tsp and another sprinkle of cinnamon. Delish!!

    Reply
  55. Alisonsays

    This recipe is FANTASTIC! Flavors are so perfect, and I’m serving this again for a fun twist on Thanksgiving tomorrow.

    I do have to echo the other comments that prep took longer than five minutes. I have a freshly sharpened knife and some scrappy experience, and even then, the butternut squash takes at least twenty minutes! Just know that going in and you’ll be all set.

    Hope everyone has a safe and happy holiday!

    Reply
  56. Stacysays

    I’ve made this every Thanksgiving & Xmas for many years & then throughout the winter.
    It’s a family #1 favorite!
    I sometimes add carrot &/or pumpkin. And always extra curry.
    Great done in a slow cooker too!

    Reply
  57. Tynishasays

    I had never made butternut squash soup before. When I got two butternut squashes in a farm share, I came right to your website b/c I knew I could find a delicious recipe for it. I followed the diy veggie broth link. My family devoured it! My three year old has requested it again. Thank you for all of your delicious recipes!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for the lovely review, Tynisha. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  58. Alison Jsays

    I just finished blending this and my first few bites were flavorfully delightful! I am so looking forward to our dinner tonight! The sweetness surprised, but satisfied me and gives me hope for my kids’ potential willingness to try it. They don’t like squash, sadly. I used 2 TBSP mple syrup and 2 TBSP of Sciracha since I didn’t have chili garlic paste on hand. Wishing I used red pepper flakes to spice it up more, but I’ll put that on the table for individual spicing.

    Reply
  59. Katiesays

    I want to thank you for all of your wonderful recipes. As a beginner cook, I especially appreciate your demonstration videos. They really help if I am unsure about an ingredient or technique. Much appreciated!

    Reply
  60. Carolynsays

    Made exactly according to directions and the soup was amazing! Used 1 TBSP maple syrup and 1 tsp garlic chili sauce. The texture and depth of flavors was out of this world. I thought I was making good butternut squash soup with my old reciioe but it’s so boring compared to this. Cannot stop raving, it is THAT good.

    Reply
  61. allisays

    Absolutely delicious! I used 3 cups of butternut squash and 3 cups of sweet potato (that’s all I had) and it was delicious! The whole family loved it! Next time I’ll add in an apple, thanks to the other reviews.

    Reply
  62. Brittneysays

    One of the best soups I’ve had! Made it per instructions with no substitutions and no toppings. Absolutely fantastic. Had it with tuna melts! This ones a keeper!!

    Reply
  63. joanne graysays

    This is by far my most favourite soup – i use my own squashes so crown prince usually and is is aways a winner with friends!

    Reply
  64. Juliesays

    This was delicious and simple. I’ve made this 4 times now, once a week, since finding the recipe and plan to keep it as a weekly item for a bit! Lol

    I’ve made a few minor modifications when I was out of items (garlic powder, onion, etc.) Each time it was delicious, so go for it even if you do not have all the ingredients.

    I used this recipe as a base idea for some other veggies I had that needed used too. I used 10 oz of radishes and a large sweet potato in place of the squash but kept the rest the same.

    Reply
  65. Alilsays

    I made this recipe and it was great. It has some special sweetness. I made it by roasted butternut squash and Definitely will makes it again. Thanks!

    Reply
  66. Nadiasays

    OH WOWZA, the soup is absolutely delish! I’m so glad I added the 1 t. chili garlic paste…adds the right amount of kick! I used 1/2 onion as I didn’t have shallots. A perfect blend of spices! After blending, tasted soup, doesn’t need anything more, perfect! I’m so happy…perfect fall day for this soup to warm my insides! THANK YOU!!!

    Reply
  67. Mosessays

    I made this for my partner who doesn’t like butternut squash, and she LOVED it!

    After making it, my partner and I thought it might make a good base for a curry. I added some chicken breast that I marinated in crème fraîche, chili powder, salt and garam masala. It was fantastic.

    I’d also recommend garnishing individual servings with a squeeze of fresh lime juice (the acid perfectly balances the fat in the soup) and cilantro

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad to hear it! Love the creative toppings too. Thanks so much for sharing, Moses!

      Reply
  68. Merylsays

    Delicious !! I substituted 1 medium brown onion, I used a small apple and half a tablespoon of agave nectar to sweeten the soup and I served it with a dollop of natural yogurt on the top. I used medium curry powder and it was spicy enough without the need for the chilli garlic paste. Lovely soup, will definitely make again.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thanks for the lovely review and for sharing your modifications, Meryl!

      Reply
  69. Teresasays

    Such a yummy soup! Thank you! It came together so quickly as I used frozen precursor squash. I added split red lentils to sneak a little more protein in… no one noticed 😉

    Reply
  70. Hillary Oleszaksays

    This recipe is AMAZING. My husband and I call this soup liquid gold. A couple of things I would add/change. This recipe would really be wonderful with sautéed ginger when you put the shallots and garlic in. To make the soup more creamy I whisked in about 2/3 cup of Greek yogurt. Also added a few tablespoons of butter. Yum!

    Reply
  71. Katiesays

    This is my favorite fall recipe!! SO flavorful and warming. I wonder if I could make
    This in the instant pot??

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Katie! Other readers have had success making this in the Instant Pot. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Instant Pot”) in the post and comments.

      Reply
  72. Robynsays

    I absolutely love this recipe, and have come back to it many times when fall rolls around. I tried it this time around using one white onion instead of shallots, and using one pink lady apple (peeled, chopped and added with the squash) for sweetness instead of maple syrup and it worked beautifully!

    Reply
  73. Csillasays

    Great recipe! Loved it both me and my husband!
    Thanks for your hard work on making the best out of the dishes without making them unhealthy!
    Please keep up the good work!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad to hear that! Thanks so much for your kind words and lovely review, Csilla! xo

      Reply
  74. Nicole Strathmansays

    I followed this recipe while subbing already-roasted autumn frost squash. I added a peeled honey crisp apple I wanted to get rid of also. Seasoning and spices needed no adjustments. This is a perfectly simple and tasty soup!

    Reply
  75. Darcy Costellosays

    Made this for lunch today and it was the most delicious soup I have ever made! Used roasted butternut squash and subbed in unsweetened soy milk and it turned out perfectly. It took a lot of willpower for my son and I to leave some for my husband. We are a vegan household and love all of your recipes! Thanks for your part in helping my family eat well.

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you and your family enjoyed it, Darcy! Thanks so much for your kind words and lovely review!

      Reply
  76. Hollysays

    My husband and I loved this soup. I feel like it is something I would get at a fancy restaurant for an appetizer. We followed the recipe exactly. We added a heaping teaspoon of the chili garlic paste. Next time I will add less – probably just a half teaspoon – to reduce the spicyness (although my husband thought the spicyness was perfect). We don’t have an immersion blender so we used our regular blender. The soup fit in perfectly and blended in about 3 seconds. Super easy. We added toasted pumpkin seeds on top. I was satisfied eating this on its own for dinner, but my husband would serve with a sandwich or meat on the side next time. We’ll definitely make this again.

    This is the first time I cooked with butternut squash. I used Minimalist Baker’s “How to Cut Butternut Squash” recipe as a guide and it was perfect. I will say that I did not expect the squash to be so hard inside – I was worried I got a bad one at first, but it turns out this is normal.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it, Holly! Thanks so much for sharing! xo

      Reply
  77. Maggiesays

    Made this delicious soup today for the first time. I used 1 tablespoon of curry and 2 tablespoons of maple syrup. I think I will reduce the maple syrup to 1 tablespoon next time because it was a little sweet and I prefer a more savory flavor. I toasted some pumpkin seeds in a pan on the stove and then sprinkled them over the soup which elevated the flavor nicely….the crunch from the pumpkin seeds was also nice. I then toasted some multigrain sourdough bread and smashed some avocado onto it and sprinkled some salt on top of the bread and it was a delicious lunch. I love this website and every recipe I’ve tried is a home run!

    Reply
    • Support @ Minimalist Bakersays

      Love the additions, Maggie! Thanks so much for your kind words and lovely review! xo

      Reply
  78. Calleighsays

    The flavor is wonderful!! Thank you for sharing :) Do you have a recommendation to make it thinner and less textured? Your photos have a more liquid appearance compared to mine!!

    Reply
    • Support @ Minimalist Bakersays

      Hi Calleigh, we’re so glad you enjoyed it! You could add more vegetable broth and/or coconut milk, make sure it cooks at a low simmer, or use less squash. Hope that helps!

      Reply
  79. Traceesays

    I, too, am smitten with butternut squash soup. This is THE BEST recipe ever. I added some sweet potatoes to the recipe at the suggestion of some commenters. It was divine. The curry is subtle but complements the squash and potatoes so well. Now I want an immersion blender so I can make this more often. Too much dishes with a blender. lol. Thanks so much for sharing the recipe!!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy it, Tracee! And yes, an immersion blender sure is handy =)

      Reply
  80. Sarahsays

    Just made this soup. I’m not someone who has great cooking skills and honestly I spent more time figuring out how to peel and cut the squash (even after a youtube video) than the soup takes to cook. I had to blend it in two separate runs (this makes lots of soup!) then stir it back together on the stove. It’s delicious! I didn’t have chili garlic paste and just added a smidge of chili powder and it came out great. Will definitely be making again.

    Reply
  81. Lindsaysays

    I had to adapt this recipe a little as I didn’t have quite enough BNS so used one sweet potato and one small apple to make up the weight. (Saw someone else added apple in the comments)
    I also used the green part of spring onions instead of the shallots and half a tsp of asofotedia (also known as hing) instead of the garlic as my Mum has trouble with onion and garlic. We absolutely LOVE this soup! Lovely and sweet but spicy too. Garnished mine with pumpkin seeds and my Mum hers with spiced chickpeas.
    100% will make again (next week!) A definite autumnal/ winter staple for us.
    Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it turned out well! And what creative modifications! Thanks so much for sharing, Lindsay!

      Reply
  82. Lusays

    I just made this and loved it! I used agave syrup instead of maple syrup, which worked super well! My non-vegan mother added greek yogurt to it, but it tastes great without it too. I didn’t used to like butternut squash soup, but that has changed for sure!

    Reply
  83. Catherinesays

    Delicious! I didn’t have any of the chili paste but I did add a tiny bit more curry after it was cooked. I cooked the squash for 15 min before adding the coconut milk. I cooked it another 15 min with the coconut milk until the squash felt soft. Definitely will make again!

    Reply
    • Support @ Minimalist Bakersays

      Hi, we haven’t used banana squash. But it looks like it’s similar to butternut, so we’d say go for it! Let us know how it turns out!

      Reply
  84. Jennifer Weisssays

    Great recipe! I made a big batch and added a delicata squash to it. I used full fat coconut milk and water (didn’t have any broth). I didn’t add any sweetener and it still came out delicious! The spice amounts are perfect. Thanks for a terrific recipe – I’ll make this again for sure!

    Reply
  85. june alohasays

    Yes, Igot small butternut squash at farmers’ market and made this recipe! Wow! Soooooooooooo yummy and all gone! We all love this soup. Even in Hawaii, we enjoyed autumn with this meal! Thanks for grate recipe! Mahalo:)

    Reply
  86. Rebeccasays

    This recipe is amazing! I didn’t have enough butternut squash so I did half butternut, half sweet potato; it was absolutely delicious. The soup was creamy, not too thin in consistency, and the flavour was perfect (I didn’t add the maple syrup and left out the chili garlic sauce). Make this recipe with your fall produce — easily adaptable and comes together quick too. One of the best soups I’ve had!

    Reply
  87. Erickasays

    Can you tel me the spice level on this? I make a lot of your recipes and often send some to my grandma. We both don’t handle spicy well….

    Reply
    • Dana @ Minimalist Bakersays

      This one is mild, I’d say. If you’re concerned about spice add a curry powder without cayenne (you can make our blend and leave our the cayenne) and omit the chili garlic sauce. Good luck!

      Reply
    • Laurasays

      I made this once and my house absolutely loved it! We omitted the syrup and the chili paste and found it was both sweet and spicy enough without those. Question, though: I hate cubing raw butternut squash. Would it change it too much if I instead halved the squash and roasted it, then added it to pot to be blended? Thanks!

      Reply
  88. Marsays

    I made this soup for a group of friends and they all loved it (including me)! I left out the maple syrup but used some sweet potato instead to give this soup its sweetness. I’ll definitely make this soup again :) Thank you for the recipe!

    Reply
  89. Alannasays

    We love this soup! It is a staple for us in the fall and we’ve successfully substituted other similar squash from the farmer’s market with delicious results! Thank you so much Minimalist Baker for such great recipes!

    Reply
  90. H D Osburnsays

    I made this tonight and it was so delicious! A great bit of warmth and spiciness from the curry powder and sambal oelek was a great mix with the coconut milk and hint of sweetness that the maple syrup lent. I did throw in a bit of roasted yam that I had leftover and I was out of vegetable broth, so i substituted chicken broth. The soup turns out so silky and smooth after blending it, and it helps everything meld together.
    This is a great flavorful soup; I am going to try mixing kabocha with the butternut next time! Thank you for the tasty recipe!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
      • Caitlinsays

        Can I make this with chicken bone broth instead of vegetable broth? Would it drastically affect the flavor?

        Reply
      • Torisays

        I have made this time and time again. Usually I follow the recipe to tee, but I’ve had to modify a few things here and there when I was missing staple items and YOU CAN NOT MESS THIS RECIPE UP! Definitely recommend the chili paste for an extra kick. Write this one down, it’s a keeper :)

        Reply
  91. Amandasays

    This message is just a warning for everyone. You must allow time for the soup to be cooled before using a blender. Another recipe called for you to remove from heat and put in a blender. It did not specify what type of blender. It could be any size. I used my nutribullet. The pressure from the blender built up and when I unscrewed the top the soup blew up all over my kitchen and on my left hand, wrist and harm and my right wrist. I suffered second degree burns and am still recovering from my injuries.
    Please enjoy but be mindful!

    I did have the chance to have some of the soup too. It was creamy and tasted very good. Just a bit heavy on the stomach.

    Reply
    • Dana @ Minimalist Bakersays

      Oh dear, sorry to hear that! The type of blender used should always be one that releases pressure through a lid at the top (most high speed blenders do). Always check your user manual to see if it is safe for blending hot foods and beverages.

      Reply
  92. Rosssays

    I have made this recipe several times. I have found that it tastes off the charts delicious and rich if you cube and roast the squash until it is tender and slightly charred.

    Reply
    • Support @ Minimalist Bakersays

      Love that modification when time allows =) Thanks for sharing, Ross!

      Reply
  93. tammysays

    could i freeze this??? just need a healthy recipe to pop in the freezer of our young friend having knee surgery
    i love your recipes always…so assume i will like this one!

    Reply
  94. P. Sherrodsays

    I made the curried butternut squash soup. I added cumin, an apple, turmeric and ginger powder. I used the maple syrup and full fat coconut milk. It was very good. Better than Panera’s Autumn Soup.

    Reply
  95. Heather Metcalfesays

    Absolutely delicious and super easy. I only had creamed coconut on hand, so added extra broth to consistency I wanted – five stars!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Heather! Thanks so much for sharing!

      Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Caroline! Thanks for sharing!

      Reply
  96. Ronjasays

    I made this soup and it’s SO yummy! Thank you for sharing this! If you want to see when I did it, I filmed it and you can see it here :)

    Reply
  97. Kristasays

    I absolutely love this soup and have made it several times, including in an instant pot with a tip from one of the other commentors! Has anyone tried making it with yams? thats all I have right now and I’m trying to stretch the food I have at home

    I might just give it a go and report back but any experience would be welcome!

    Reply
    • Support @ Minimalist Bakersays

      Hi Krista, we’re so glad you enjoy it! We haven’t tried it with yams, but think it would be great! Let us know!

      Reply
  98. Alysesays

    This soup was amazing! I love butternut squash anything as it’s so versatile. This turned out beautifully! I portioned some out and blended it less so it was thicker, and used the portion as pasta sauce.

    Reply
  99. Anne Reddensays

    I’ve made and eaten many Butternut Soups…This is one is by far the most delicious. The recipe is simple and well described for easy following. Plus the images and videos are well executed.
    Thank you for sharing!

    Anne Redden

    Reply
  100. Tacysays

    This is the BEST butternut squash soup I have ever made (and I’ve made quite a few)!! I’m going to make this my signature soup going forward! I did use full fat coconut milk but removed half of the coating to minimize the fat.

    Reply
  101. Jezzebellesays

    This is restaurant quality! I used what I had on hand: spicy curry powder and subbed apple juice for the maple syrup. It was insanely delicious, healthy, and so easy!

    I can’t wait to make this again and play with some additions and garnishes like garam masala, cilantro, roasted pumpkin seeds, fresh pomegranate seeds & yogurt swirl . . . !

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed it! Those garnish ideas sound incredible!

      Reply
  102. Deneansays

    This soup is amazing!! Followed the recipe fully, adding the full amount of maple syrup and chili paste. The perfect amount of heat and taste!! Adding this recipe to our weekly regime.

    Reply
    • Auréliesays

      Can you help me with the metrics?
      How many grams would be 6 cups of butternut?
      For the coconut milk, it’s only 33 ml or more lile 450 ml?

      Reply
      • Support @ Minimalist Bakersays

        Hi Aurélie, You can find the metric measurements by clicking “metric” beneath the ingredients header. Hope that helps!

        Reply
  103. quarantineeatssays

    my friends and i LOVE this soup recipe. we modify it a bunch tho: roast squash, carrots, sweet potato, onion before putting in soup. add ginger! top with crispy chickpeas and tahini. YUM. SO GOOD. thank you!

    Reply
    • Support @ Minimalist Bakersays

      Sounds delicious! Thanks for the lovely review and for sharing your modifications!

      Reply
  104. Gloria Bradysays

    I made this soup, I used hot curry powder so I reduced the amount to 1 tbsp, it was still very hot and spicy. I used frozen squash. It was delicious, very satisfying.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Gloria! Thanks so much for the lovely review!

      Reply
  105. Kristensays

    Wow is this good! I used 3 bags of frozen butternut squash that was sitting in my freezer for a while instead of fresh. I also subbed onion for the shallots and unsweetened almond milk for the coconut milk. I used my instant pot. I sauteed garlic and onion and then added the rest of the ingredients used manual for 5 minutes. Let it natural release for 5 minutes then forced it so I could use my submersible blender and chow down. This is so super delicious! I will be making it often!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Kristen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  106. Janetsays

    I have made this a number of times and have been taking some liberties. I have started roasting half of the BNS, garlic, and shallots. Then with the other half following the recipe as is adding the roasted half. I have also taken to adding a little paprika when seasoning it to give it some additional depth. It is a family favorite!!!

    Reply
    • Support @ Minimalist Bakersays

      Great idea, Janet! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  107. Catherine Seaysays

    I loved this recipe! I added toasted almonds, fresh lime juice, cilantro and a spoonful of heavy cream on top.

    Reply
  108. Tarasays

    This was delicious! I used a combination of roasted acorn squash and rutabaga, and I roasted the garlic as well. I only had brown sugar and I did not add any maple syrup as I thought it was sweet enough. I upped the salt to probably the equivalent of a full tablespoon to balance the sweetness. The color was vibrant yellow orange and the spice level was perfect. I had also toasted my curry powder for maximum flavor. Thank you so much for sharing this recipe!! I will be making this often!!

    Reply
  109. Dawnsays

    Hi Dana! I just finished making this, and it’s delicious! In place of light coconut milk, I used 1/2 can of full-fat coconut milk cut with 1/2 can of water. In place of cinnamon, I used 1/4tsp garam masala, and I upped the salt as I was using a particularly sweet squash. I also added about 1tsp of turmeric powder. I added a can of chick peas as well to add some texture. YUM! Thanks for a fabulous recipe!

    Reply
  110. Adena Ballegeersays

    I am sick and was looking for something easy to make. This was not only easy to make but delicious ? The only thing I changed was I didn’t have shallots so used a sweet onion. Thank you for sharing!

    Reply
  111. Leesays

    I love the recipes on this website (and it seems that others love this recipe!), but this one fell flat for me. It was bland, and perked up a bit after I added lemon juice, salt, and more curry, but it’s still not balanced.

    The recipe states using ‘curry powder’ which I assumed meant Indian. But based on comments it seems that it’s Thai flavors? One of your comments referred to curry *paste* which is typically Thai. I guess I’m confused?

    Reply
    • Support @ Minimalist Bakersays

      Hi Lee, sorry to hear that was your experience! We recommend Indian curry powder in this recipe. The curry paste comment must have been a typo. We wonder if maybe your squash was on the larger end or shallots smaller than what we used?

      Reply
  112. Bobsays

    Great recipe! I kind of “backed into” this one. I baked a BIG butternut yesterday, and as tasty as it is on its own, the soup mood hit me hard today. So, I found this recipe and voilà — deliciousness! Quick question, for all: Most commercially available vegetable stock leaves me either uninspired or wishing the manufacturer hadn’t gone “all-in” on a particular ingredient. I know a good stock can add lots of depth, but I haven’t found one I love yet. I’m thinking I might just have to start making my own. I’m open to your ideas on a.) ready-made stock I can buy at the store, and b.) making vegetable stock from scratch. Thank you in advance! – Bob

    Reply
    • Dana @ Minimalist Bakersays

      This is our favorite veggie stock. And we agree – store-bought never really compares. But if we have to choose one, Pacific is the best brand.

      Reply
      • Bobsays

        Thanks for the stock recipe, Dana — it’s amazing!

        Two things:

        1.) Because I use my saved-up veggie peels, and because those peels vary from week to week, it’s subtly different each time. (That’s a positive in my book!)

        2.) I never realized what a great “meal hack” stock can be! A couple of nights ago, I threw some sautéed veggies and brown rice into a cup of stock and it was delicious, healthy and satisfying.

        I know this is old news to some, but to me, it’s truly a revelation!

        Best wishes to all who are reading this,

        Bob

        Reply
    • Peggy Duvallsays

      I use Knorr chicken, beef and vegetable stock concentrate when making soup or gravy. It is very salty so take that tip into account when seasoning your soup/gravy. The vegetable stock is my fav. of the three.

      Reply
  113. Karensays

    I have made this recipe over and over again! It is so easy to make and the flavors are very diverse. This has become one of my go-to recipes and it is truly delicious!

    Reply
  114. Laura Woodardsays

    I’ve made this twice now. The first time I followed the recipe(like my sister says I should)
    The second time I used homemade soy milk instead of coconut milk, caramelized onions instead of shallots. Both times it came out great. Thanks bunches.
    Laura

    Reply
  115. Kelly Ritzsays

    Made this tonight in an instant pot. I roasted the squash until lightly carmelized first, sauteed other stuff in IP and added spices to “wake them up”, then added squash and broth. Set instant pot for 7 minutes, manual, high pressure. After cooking manual pressure release and added coconut milk. I blended everything in the pot with an immersion blender and served with pepitas and coconut milk on top, side of warm naan. I also added coriander, ginger and a tsp of garam masala during the sauteed phase and used coconut sugar because I didn’t have maple syrup.

    Reply
  116. Emilysays

    This soup is so so good!! I made it exactly as the recipe says and it is probably my favorite soup ever! I’ve been on a soup kick as it’s too cold to enjoy my smoothies like the summer time. This one is just so perfectly warming and just the right amount of flavor and spice. Thank you so much!

    Reply
  117. Philipsays

    First soup I’ve ever made, and it came out so well! (Doing a little kitchen victory lap, right now.) Didn’t have garlic/chili paste, so I substituted in a few solid dashes of garlic/chili sauce. Thank you so much for this recipe…you’ve given a beginner hope.

    Reply
  118. Tinasays

    I used a mini food processor to purée. I could only do a small amount at a time, because of the size of my food processor but worked just the same. I also pre baked the butternut squash for 40 mins. at 400 degrees. Seasoned with butter garlic salt and pepper prior to cutting it into cubes and adding to the pot. I agree with adding the fresh ginger & turmeric to the recipe. I skipped the chili garlic paste this time but will make again with it to try. However tastes delicious, turned out great!!

    Reply
  119. Lindasays

    I made this a couple of time and I loved this recipe. Do you think it is possible to convert this recipe for an Instant Pot?

    Reply
    • Support @ Minimalist Bakersays

      Hi Linda, we’re so glad you enjoy it! We haven’t tried this in an Instant Pot, but other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “Instant Pot”) in the post and comments. Hope that helps!

      Reply
  120. Jensays

    Amazing!! But I wasn’t surprised since everything I have made from your site is so good! I just keep coming back for more and more. This soup was so good and my boyfriend loves it as well. Thanks so much for all of your wonderful recipes!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jen! We’re so glad you both enjoyed it!

      Reply
  121. Liz Jamessays

    This recipe was easy and simple to follow, I had all of the ingredients in the larder. I used all of the ingredients without deviation, although I only used 2 tbsp of maple syrup. I loved the creamy texture of the soup but it is too sweet for me, next time I will not add any sweetener, I think if I add yoghurt on serving that may reduce the sweetness.

    Reply
  122. Pennysays

    This is a great simple recipe for a delicious soup.
    I’m trying to eat meals that are oil, sugar, dairy and salt, so I modified it to avoid using maple syrup or coconut sugar; I used two chopped apples instead. And I sauteed the shallots and garlic in water (not coconut oil). I used Vadouvan curry spice, which is perfect for this recipe, although some may want more spice. It’s easy, fast, and a cinch to modify for my particular diet.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Penny! Thanks so much for the lovely review!

      Reply
  123. Linda M.says

    This soup was perfect for a rainy blustery night! I used a mixture of squashes – about 4 cups butternut squash and 2 cups pureed pumpkin …then the last 1/4 cup sweet potato puree I had from a muffin recipe. I did not adjust the seasonings but did add 3T of coconut sugar – it was the perfect balance to the spicy curry powder!! I used frozen cubed butternut squash which I thawed in the fridge overnight …so I kept the cooking times the same and they pureed easily with my immersion blender.

    Reply
  124. Jennsays

    Just made this recipe…one of THE BEST butternut squash soups I’ve ever tasted! Soooo flavorful!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jenn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  125. mollysays

    Made this a while ago (opted for no chili paste) and it was absolutely delicious. Now I am making it for my sister, as she just had mouth surgery and is living off liquids for the next few weeks. She absolutely loves this!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Molly. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  126. Tabithasays

    So. Freaking. Good! Careful with the chili garlic paste, though – I did 1 tsp and it was pretty spicy!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Tabitha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  127. Kari Bohningsays

    Could I use acorn squash? I have tons of leftovers. I also have a lot of chicken broth. Could that work?

    Reply
    • Support @ Minimalist Bakersays

      Sure! It will be a little different, but still delicious. Let us know how it goes!

      Reply
  128. Robert Lsays

    Incredible tasting soup, mixed Garam masala and madras for curry powder, careful on over sweetening, and I didn’t double the coconut milk when doubling the recipe. A must try recipe

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Robert. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  129. Marsisays

    I just made this, because it’s getting cold in NYC and because I love butternut squash soup. I followed another commenters suggested and roasted the butternut squash for approx 40 mins before starting the cooking process. I am happy to say, I absolutely love the end product. Thank you for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Marsi! Yes, roasting can definitely enhance the flavor if you have the time and patience =)

      Reply
  130. Charlottesays

    Mmmmm I just made this and the house smells SOOOO GOOOOOD! I had a lot of roasted squash leftover from dinner last night and wanted to make it into a curry soup – this is the first recipe I found! I knew I kept that can of coconut milk in the pantry for a reason… This is definitely a keeper! As other commenters, I only had full fat coconut milk and used the whole can (it’s so rich). I also tossed in some Maple Habanero spice mix we got up in Vermont. The soup has a surprisingly bright, delightful combination of sweet and spicy. Perfect for a dreary, cold, rainy evening! Thanks so much for this recipe!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Charlotte. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  131. Caitlin Chumbleysays

    I had curry butternut squash soup at a restaurant years ago and always knew I could make it at home. Was looking for a fall soup and came across this recipe- it more than hits the nail on the head. Didn’t have chili garlic pasted but I did have hot madras curry powder. Almost 2Tbsp of that and the spicy level was perfect. I was leery about the added sugar, started with 1.5Tbsp of coconut sugar and ended up adding another half Tbsp. It was needed to balance out the spice. I used an almond/coconut milk blend and worked great. Ate with pumpernickel bread :) This was SUPER delicious and so worth hacking through the butternut squash!!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Caitlin! Thanks so much for the lovely review!

      Reply
  132. Gene Greensays

    I’ve been wanting to make a butternut squash soup for a long time and this recipe is the one that seemed to match my flavor profile and skill level. I wanted to make a lot of soup so I doubled the ingredients and I LOVE how it turned out! I couldn’t find chili garlic paste in the supermarket so I left it out. I used one can of low fat coconut milk and one regular can of coconut milk. I will be saving this recipe. It’s simply amazing! I’m curious to know what to pair it with to add some texture! Thank you for sharing!

    Reply
  133. Angelasays

    Loved it! Made a few modifications to enhance flavor and tweaked to preferences.
    1) roasted cut butternut squash with onions & garlic (Used 6 cloves) for 30 min first @ 400 degrees
    2) reduced curry to 3/4 tsp for non curry lover
    3) reduce cinnamon to just a dash
    4) only had full fat coconut milk so just reduced it and added some soy milk/water to dilute
    5) blended in vitamix until creamy!!!
    Served with dollop coconut milk (as suggested), toasted coconut flakes & fried shallots

    Spoon licking good!!!

    Reply
  134. Lizsays

    It’s probably wrong how excited I am to know this soup is waiting in my fridge for dinner tonight. I can attest it’s delicious even if 1) you start with leftover roasted squash Cubes and 2) accidentally add crushed ginger instead of garlic. Just what I wanted, thank you!

    Reply
  135. Becky Muotkasays

    I made this for a work pot luck. I left out maple syrup and chili paste. I added Turkish seasoning and ginger. I used goat cheese and pumpkin seeds for garnish. Served with Fresh Naan bread. I filled the crock pot full and it was gone in 30 minutes. Am making again for a Christmas cookie exchange.

    Reply
  136. Paola Espinozasays

    Such a delicious soup perfect for a cold winter day! I made extra to take to work as a meal prep, so doubled the recipe except for the coconut milk because I only had one can. Also used chili flakes since I didn’t have paste on hand. Still was so perfect! My first time having butternut squash soup and I’m hooked!

    Reply
  137. Dana Chirilasays

    Absolutely wonderful soup, fast and easy. I can’t eat squash so I used sweet potato instead and reduced the maple syrup to 1 tbsp. Delicious! Thanks Dana :-)

    Reply
  138. Jeaninesays

    Wow – this is a new favorite of mine! Thank you Dana for the excellent instructions and photos – really made it simple.

    A couple of tweaks on my part: I added chile powder with extra garlic as even though I found chili-garlic paste in the store, I wasn’t comfortable with the other added ingredients.

    2 TBLS of maple syrup was perfect. I also added fresh ginger and tumeric cause I add those to most everything.
    I used whole coconut milk – and not the lighter version, so the soup turned out filling, which was good.

    Also I used my own shitake-veggie broth as I had just made a whole lot and wanted to use it up.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Jeanine! Thanks so much for the lovely review!

      Reply
  139. Nancysays

    This soup is very delicious and was a great side dish for our vegan Thanksgiving meal. Thank you! Added 1 tsp Sriracha, which was just enough heat for us. Made it in the morning and simply reheated it before the feast.

    Reply
  140. Sheree Rauesays

    Just made this for one of my Thanksgiving sides! It’s one of the best things I have ever made! DELICIOUS!!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Sheree. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Happy Thanksgiving! Xo

      Reply
  141. Lara Raggonsays

    This is my favorite soup. It’s pretty quick and easy and the flavor is so good! We used onion instead of shallots because we tend to have those on hand and we’re frugal. Overall great fall soup!

    Reply
  142. Jenna Shaysays

    This soup is transcendent family fall tradition level amazing. I use honeynut squash and decrease the amount of maple syrup to accommodate the sweetness of that variety. I sometimes use fresh green Indian chilies and garlic powder instead of chili garlic paste and eat them with parathas I get in the freezer section of the grocery store or Indian grocery market.

    Reply
  143. Madge Blencoesays

    I made this twice in the last couple of weeks. What a delicious but easy recipe! Followed the recipe as written (except for chili paste as I had none) and it was great. So quick and so tasty!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this recipe, Madge! Thanks so much for the lovely review!

      Reply
  144. Rebeccasays

    I stirred in the juice of half a lime at the end before serving. Brightened it up just a bit even though it tasted great beforehand too!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  145. Hannahsays

    This soup is everything I was hoping it would be- the perfect blend of sweet and savory. I had bone broth to use up, so used that instead of vegetable broth (nice for a little added protein), and I didn’t have any chili garlic sauce, so I used a little extra garlic + crushed red pepper flakes. I made it this morning with the intention of serving it for dinner but honestly I don’t know if it will last that long.

    Reply
  146. Laurissasays

    We LOVED this soup. I’ll definitely be making it again and again this fall/winter season! I tinkered with the amount of spices a bit, added in some powdered ginger, and used some chili powder because I didn’t have any chili garlic paste on-hand. Also, I’m always in a time crunch (and HATE cutting squash), so I bought some pre-cut butternut squash at Costco, and the entire soup came together very quickly and easily!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Laurissa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  147. Jennifer Hoffsays

    Great flavorful soup, I made it for a teachers appreciation lunch. I tripled the recipe and wow it made a lot! I would say it would me more like 20 + servings than 12. It filled my large LaCruset Dutch oven nearly to the top I was just able to use the immersion blender without it spilling over. I roasted the halved butternut squash 45 min at 325 on convection, let them cool then made the soup as written except I used slightly less than the lower Amt suggestion for the syrup. It turned out quite thick, which I like, especially after sitting over night in fridge, it thickens even more. Definitely buy additional vegetable stock if you prefer to thin it out. The chili oil drizzle really complements the soup. I couldn’t find Pepitas at the Store unfortunately, that would have been really delicious. Im going to head to a better store and get some Pepitas for my leftovers, there is a lot of soup that wouldn’t fit into my travel crockpot!

    Reply
  148. Rachel Haydensays

    This is an absolutely delicious soup! It’s soothing, creamy and the perfect amount of sweet, savory and spicy. I would definitely recommend making it. Plus you make everything in one pot!

    Reply
  149. Leptosiphonsays

    Yummm! So easy to make, except cutting the butternut squash (yes I used a sharp knife). I topped with cilantro and was so good! I will for sure make this again.

    Reply
  150. Kristinsays

    My ultimate favorite for the past 12 months. If you love ginger as much as I do, one suggestion is to add a good heaping tablespoon of fresh grated ginger when sauteing shallots (or onions as I rarely have shallots on hand. This recipe is a keeper for sure. Great comfort food, but fancy enough for guests/dinner party.

    Reply
  151. patriciasays

    Butternut squash soup is a cold weather staple in our house. This curried coconut version is quite simply: heavenly. Followed the instructions, but used full fat coconut milk and added chopped ginger. To avoid cutting a hard squash, I roasted it and the skin peeled off easily and the house smelled wonderfully of roasting squash. So happy I ran out to the store and got the Garlic-Chili…sure to be a regular from now on! Thanks for this inspiration on a cold Ohio day.

    Reply
  152. Jeansays

    So so good! I took another reviewer’s advice and oven roasted my squash first. This made the actual soup cooking time go quicker and I was hoping to get that extra flavor in the squash from roasting it.
    I used extra garlic and regular onion as I did not have any shallots.
    Instead of chili paste I used a splash of gochuchang sauce.
    So creamy and a hint of sweet with curry – I used a regular curry powder and Garam masala.
    Great on a cold evening!

    Reply
  153. Abhasays

    I made this last year for Christmas and it was a big hit. Only adjustment i made was to roast thr butternut squash first. I love roasting veggies. Just brings out it’s natural sweetness and I added less maple syrup. Oh and it takes away the labor intensive step of chopping and peeling the squash. This soup is so delicious. I have squash waiting on my counter today for this soup! ?

    Reply
  154. Hannahsays

    First just wanted to say that this is my favorite destination for healthy, delicious, simple vegan recipes. Don’t underestimate the simplicity of the recipes however – everything on MB that I’ve made is next level. “Restaurant quality” as my boyfriend likes to say :)

    This recipe was no different! I added lemon juice for brightness and red pepper just because I had one I needed to use, but that ended up being a really nice addition. I topped with toasted almonds and pepitas. Yum!

    Reply
    • Support @ Minimalist Bakersays

      Aww, thanks so much for your kind words and lovely review, Hannah! We’re so glad you and your boyfriend enjoy our recipes =) Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  155. Kellisays

    I just made this soup. It is only November 11th and here in Michigan were are getting hit with a snow storm and nothing sounded better than a bowl of soup. This soup is outstanding. It was very easy to make, the hardest part is cutting the squash. I omitted the curry because a few of my kids don’t care for it. The flavor is great. I used the max amount of maple syrup and the max amount of garlic chili paste. I’m glad I made a double batch because my family loves it. I’ll make this again soon.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad your family enjoyed it, Kelli! Thanks so much for sharing! Stay warm!

      Reply
  156. natalie nullsays

    very flavorful and easy. my family was obsessed. instead of shallots i used onion and it turned out great

    Reply
  157. Chalisasays

    As someone who likes butternut squash but doesn’t care for the sweet soup, I definitely loved the idea of a savory curried squash soup. I added some fresh peeled/sliced ginger, a couple of lemongrass stalks, three big spoonfuls of red curry paste and then skipped the cinnamon and maple syrup. It came out amazing! Thanks for sharing!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Chalisa! They sound wonderful and we are so glad you enjoyed the soup! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  158. ginasays

    hands down the best soup ive ever made. im not a curry fan so i skipped it. came out OUTSTANDING. creamy, delicious. surviving off it this winter!

    Reply
  159. Nikisays

    Delicious! I live in South Florida and it’s like 85 degrees outside so I put my AC down to 65 to pretend it’s fall while I enjoy this, hehe. I can’t believe some people are saying it’s bland because I find this to be incredibly flavorful even with only a pinch of salt and pepper. Thank you for sharing this with us!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Niki! Thanks so much for the lovely review! xo

      Reply
  160. Sajasays

    I am planning to make this soup for dinner and I would like to know if I can add fresh shrimp and scallops to this recipe?

    Reply
  161. Tesssays

    Delicious! The spice/flavour is perfect. I used full fat coconut milk and added some turmeric. Super easy to make – hardest part was cutting up the squash!

    Reply
      • Sarahsays

        My cousin told me a helpful hint with cutting up butternut squash; microwave it for 2 minutes. It softens up the squash and makes it WAY easier!

        Reply
  162. Laurensays

    Amazing!!! This soup is easy to make and taste great. At the end, per my taste, I added extra cinnamon and maple syrup.

    Reply
  163. Amysays

    This soup really hit the spot for me. I didn’t have all the spices needed (instead of the actual curry powder I just eyeballed my own mix of turmeric, cayenne, paprika, and cumin), but it all came together quickly and was pretty easy for me, a total novice. I’ll be having this for the rest of the week!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Amy! Thanks so much for the lovely review! xo

      Reply
  164. Patriciasays

    This was delicious! I love all your recipes, but this soup might just be our new house favourite!! It was soo good we ate it all up before we could take a picture. Thanks so much!! I did heaping amounts of curry, because I love curry. Soo yummy!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Patricia! Thanks so much for your kind words and lovely review =)

      Reply
  165. Charlottesays

    This is delicious . I think the people that left negative comments probably didn’t have a good spice to use. I used a good quality Indonesian red curry paste that I found at an Asian market, I also added 3 times the garlic and added chopped ginger and sautéed it all together . Full fat coconut milk and a tablespoon of ghee(because I love that butter flavor. Next time I’ll add fish sauce instead of salt. I think that suggestion would be wonderful

    Reply
    • Dana @ Minimalist Bakersays

      Thanks for sharing, Charlotte! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  166. Brianasays

    This recipe was very good. I liked it a lot as is, but I’ll be tweaking it a little for continued use (i.e. double the garlic). :) Thanks for the inspiration!

    Reply
  167. Kristi Kurylosays

    Absolutely delicious! I used a small amount of red onion instead of shallots and sugar instead of maple syrup as it was all I had on hand. It was delightful the first night, but now here on day 2, it’s even better! Thanks for the great recipe!

    Reply
  168. LWsays

    This soup is incredible, it’s in constant rotation in my house. It’s also my go to soup to make for friends and family.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We are so glad to hear it! And thank you so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  169. MamaRNsays

    I made this twice. Both times I used a mirepoix instead of shallots simply because that’s what I had and two types of curry powder. Fantastic and easy! The flavor is perfectly balanced. As toppings we did roasted cauliflower one night, pepitas another and today I added roasted peanuts. The second timeI made the soup I used light coconut milk and increased the amount of squash, broth and curries so that we would have enough to freeze. Highly recommend.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  170. Jeannesays

    Wonderful. I left out the chili garlic sauce since I was making it for a new mother, and it was excellent. I added two Tablespoons of maple syrup and will test my butternut squash next time to taste for sweetness, since I could’ve gotten away with 1 tbsp. Like others, I roasted a halved squash instead of cubing to save my aching thumbs.

    Reply
    • Dana @ Minimalist Bakersays

      You could use the bulb or green parts of a green onion (if possible), and omit the garlic and sub a garlic-infused oil?

      Reply
  171. Kirasays

    Amazing! I had no canned coconut milk, so I substituted coconut milk beverage from a carton. Other than that I followed the recipe to a T and it was fantastic. Would HIGHLY recommend!

    Reply
    • Dana @ Minimalist Bakersays

      Interesting! So sorry it didn’t work out. May I ask what kind of curry paste you used?

      Reply
  172. Melyndasays

    I actually did not use coconut milk as I was out so instead added Whole milk Greek yogurt- Fantastic!

    Reply
  173. Pattysays

    This soup was delicious and a ‘keeper’. I plan to make it for company and serve it with a salad.

    Reply
  174. Nancysays

    If I had to pick my all time favourite soup (which would be so hard because I looove soup) it would have to be this one. I roasted a buttercup squash for it, which gives it even more depth. It’s smooth and velvety and the curry and the chili garlic sauce give it a nice kick. Home run on this one Dana.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Nancy! Thanks so much for the lovely review! xo

      Reply
  175. Marthasays

    De-lish!
    I only had regular coconut milk – so it was particularly creamy!
    Will definitely make again!

    Reply
  176. Janetsays

    Excellent recipe! My only recommendation is to start low on the chili garlic paste and taste before adding more. (Although I have to admit that I did not have that ingredient, so used sriracha instead.) Easy to make and very creamy.

    Reply
  177. Melanie W.says

    This was absolutely delicious! I will make it again!

    I had 3 leftover roasted honeynut squash (similar to butternut, but smaller and sweeter) which I used here (they made about 3 cups of pureed squash once scraped clean).

    I used full fat coconut milk instead of light to make each serving more filling, and didn’t add any sweetener because the honeynuts are so sweet naturally.

    For curry powder, I used 1 tsp of Penzeys Sweet Curry, 2 tsps of Penzeys Hot Curry, and 1 tsp of Penzeys Now Curry.

    Seriously so good!

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried that, but it should work! Let us know if you give it a try!

      Reply
  178. Bethsays

    I made the recipe as written and wouldn’t change a thing! It was delicious and easy to make (even with having to prepare the squash). My husband and son loved it, too, so I’ll definitely make it again. Thanks!!

    Reply
    • Support @ Minimalist Bakersays

      Hi Beth, We’re so glad everyone enjoyed it! Thanks so much for the lovely review! xo

      Reply
  179. Tanya Harrissays

    This did not meet my expectations. It was too bland. The concept sounds delicious, but it failed to be flavorful.

    Reply
    • Support @ Minimalist Bakersays

      Hi Tanya, sorry to hear that! It sounds like something went wrong as it should be very flavorful. Did you make any modifications? Was your squash a vibrant orange/yellow color or more dull? If more dull, that could mean it wasn’t fully ripened before picking. Also, was your curry powder fresh? We recommend our DIY version for best results!

      Reply
  180. K. L. Sanderssays

    I made this as a meal prep as soup is my comfort food during Fall and Winter. The receipt was easy to follow. My local grocery store already had chopped butternut squash in the refrigerated section, so that helped with prep time. I sample some before placing it in cup size containers, and extremely pleased with the outcome. I did add cilantro to give it a little more of a zest. The next time I make it, I’m going to substitute the maple syrup with agave nectar.

    Reply
  181. Billiesays

    Tried this recipe tonight but added a few chanterelle mushrooms! Really rounded everything out nicely!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modification, Billie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  182. Bexsays

    Is chili garlic paste the same as chili garlic sauce? Do you recommend any brands? Thanks for clarifying.

    Reply
  183. Kristasays

    This is the best soup I’ve ever made and one of the tastiest soups I’ve ever eaten! I made it for the first time about two weeks ago and I’ve been dreaming of the day I have time to make more! I seriously look forward to it. I have a lot of dietary restrictions right now, so it’s so empowering and exciting to make something delicious — and healthy — from scratch. Thank you so much for coming up with and sharing this recipe!

    Note: I didn’t have shallots, curry powder or vegetable broth, so I substituted shallots with a yellow onion and vegetable broth with beef bone broth. I didn’t use any substitutions for curry powder though I look forward to trying the soup with that, too.

    Reply
  184. Beckysays

    I made this tonight and I thought it was good, my toddler gobbled it up, but my 4 year old and 7 year old complained it was too spicy. It was a standard curry I guess, but I wouldn’t use the word savoury to describe it. I added about a quarter cup of nutritional yeast and some Daiya cheese shreds and that helped.

    Reply
    • Support @ Minimalist Bakersays

      Hi Becky, did you use a store bought curry powder? If so, we would suggest trying our DIY version and perhaps omitting the cayenne to make it more appealing for those who are sensitive to spice. Hope that helps for next time!

      Reply
  185. Cindysays

    I made this following the exact recipe. So delicious and easy. I hope my husband leaves some for me. He just ate three servings for lunch. And when I say butternut squash he usually makes a face.

    Reply
  186. Mariesays

    Excellent soup! I feel like my family gets more than enough sugar with desserts and snacks, so I skipped the maple syrup but added a peeled, cooked apple. The soup tasted plenty sweet to me, an admitted sugar lover. I had to sub minced garlic and chili powder for the garlic chili paste and added some extra curry to give more heat that was missing from not having used the paste. Looking forward to trying again with the paste. Thanks for the recipe. Peace and blessings.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Marie! Thanks for sharing your modifications! xo

      Reply
  187. Esays

    Used full fat coconut milk and after sauté of onions, ginger, and garlic, just added squash, curry powder, etc. to the instant pot and used “soup” mode. Didn’t use cinnamon or maple sugar. Added a little fish sauce for umami and a good amount of salt. Hand blender is so fun to use once soup has cooled. This is the similar flavor to a staple of soup I made years ago and the flavors are comforting, energizing and it’s healthy! (my 2 year-old liked it and said, “spicy!”)

    Reply
  188. Katesays

    All I can say is….WOW. This soup hit just the spot, was super delicious and filling, and lasted me for lunch for most of the week! The combination of creamy coconut milk, curry, and a dash of cinnamon was just the thing to get me into the fall spirit :) I roasted the butternut squash seeds for about 15 minutes with a little bit of seasalt to top off the soup–next time, I may try fried sage. Thanks so much for sharing!

    Reply
  189. Lindsey Phelpssays

    I roasted the pumpkin before adding it and also added green beans! So amazing! This is the closest I’ve gotten to authentic curry.

    Reply
  190. Bonniesays

    Fall has finally arrived in WI, so it’s time for soup. It is so yummy that this recipe was on a regular rotation last fall/winter. Costco has cut up organic butternut squash so this is so simple to make.

    Reply
  191. Lisasays

    I’d like to make this soup for a fall party of about 40 people. It sounds yummy!

    How far could I make it ahead?

    Would it freeze well??

    Thanks!

    Reply
  192. Heathersays

    This was a WONDERFUL soup. I modified it for the Instant Pot, thus did not cook the butternut squash for 4 minutes after adding the spices. I cooked it on MANUAL HIGH PRESSURE for four minutes and then used an immersion blender. I only did a TBSP of curry as I was feeding it to a 3-year old. She quite liked it! I did a rounded 1/4 TSP of cinnamon which my husband found to be too much, so I will likely do a rounded 1/8TSP next time…and there will be a next time. I do agree with another commenter that the prep time was not realistic for most people, unless you have already chopped and peeled the butternut squash. Oh! I also added three carrots as my squash only yielded 5 cups of squash. I’m looking forward to trying more of your recipes!

    Reply
  193. Michelesays

    Love this recipe and the soup it produces. I use full fat coconut milk, and add a little cayenne for extra heat. This has become my go-to fall soup. My whole family loves it and requests I make it often for them. Thanks for sharing with us!!

    Reply
  194. Molly Cuddysays

    This is an amazing soup! Filling and smooth and so much flavor. I didn’t have chili garlic paste but I did have chili curry paste and used that…a wonderfully delicious recipe.

    Reply
  195. Rochelle Dworkinsays

    I made this recipe exactly as suggested except I used hot curry powder and a bit of sriracha- so it was quite spicy but we like spicy food. It was so easy and delicious. A perfect curried butternut squash soup recipe.

    Reply
    • Support @ Minimalist Bakersays

      We are spicy fans too :) So glad you enjoyed it, Rochelle! Thanks for the lovely review!

      Reply
  196. Sue Scheltersays

    I made this for company coming tonight, so I haven’t finished it off with the coconut milk drizzle & pepitas. However, I could hardly keep a spoon out of the pan so I have put it away for now! It’s delicious! I did have a problem finding chili garlic paste at my local store. I did google it and I see it’s available not too far away. That being said, I added a touch extra curry and straight up chili powder – about 1/4 or 1/3 tsp. Before I make it again I will get the paste. I’m sure it will add just a little punch of flavor. * Oh, since I have arthritis and cutting a squash takes some effort, I roasted it in the oven before making the soup. I was able to skip straight ahead to mixing all the roasted squash, liquid & spices in after the shallots/garlic had sauteed. **Would this work with well frozen squash?

    Reply
  197. Suzanne Amoroso Schultzsays

    This is the most delicious butternut squash soup I’ve ever made. I didn’t use as much curry and mixed a half of can full fat coconut milk with half can of low fat for a little richer soup. Very delicious.

    Reply
  198. Josays

    Wow! If I could give 10 stars I would. It’s the middle of July and I am trying to not eat the whole batch right now. The only modifications where shallots instead of onion, a tiny amount of honey for the sugar, a full fat coconut milk because that’s what I had. I won’t use a sweetener next time, I don’t think it’s necessary. This is definitely a keeper! Thanks!

    Reply
  199. Marleysays

    I loved this soup!
    I chose to use a buttercup squash instead of the butternut as I find buttercup to be a bit sweeter, I roasted my squash in the oven first and then scooped out the flesh when cooked. After sautéing my onions I put the spices in and cooked them for a couple minutes, I only used 1tbsp of curry powder and I found that to be sufficient. After the spices were toasted, I put the squash in with the maple syrup and then added the broth and used only the cream from the can of coconut milk, blended it up, got it sufficiently hot and it was devine.
    5 stars!

    Reply
    • Dana @ Minimalist Bakersays

      Thanks, Stan! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

      Reply
  200. Lisasays

    I made this recipe and loved it! I used full-fat coconut milk instead of light, for a richer taste. I omitted the maple syrup and added a few dashes of stevia. I’ll definitely make again.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  201. Kimsays

    Hi! I absolutely love your recipes and have made this one multiple times. So delicious!
    One comment I have though are your prep times. Your blog is fabulous but your prep times constantly set me up for disappointment. There’s no way I can prep in the amount of time you write and I misjudge how much time to give myself to make a meal. Just a small feedback, maybe it’s just me but there’s no way I can peel and dice 6 cups of butternut squash, shallots, garlic, and gather all my spices in 5 minutes. Again, FABULOUS recipe and blog though!!

    Reply
  202. Scottsays

    This was soooooo good! I didn’t have any curry powder so I used your recipe, and didn’t have any ginger so I used dried ginger snacks and … wait for it … (I hate it when others do that but am giddy about this!) … ginger beer! Mildly spicy with full-fat coconut milk … vegan and bladder healthy (see ic-network.com). The only feedback, and perhaps I’m just naive/inexperienced, was peeling and cubing the butternut squash took longer than 30 minutes.

    PS Greetings from NC! We are also former Pacific NW residents!

    Reply
    • Support @ Minimalist Bakersays

      So glad you liked it, Scott! Thanks for sharing your modifications!

      Reply
  203. Thoma Simpsonsays

    The recipe should mention to peel the squash so you do not get all the pesticides from the skin. The squash can be cooked first with the peel, once cooked, discard water, cool in cold water for a minute and remove the skin. Put cooked squash and all other ingredients in blender.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Julie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  204. Karlasays

    Fabulous. Was looking for a soup recipe for some extra squash. Did not have the full amount of coconut milk on hand – but not important – it still was coconutty. I used a curry powder mix that has other spices in it. Fabulous. Soup was awesome. Adding it to my repertoire. Another score for MB.

    Reply
  205. K.D Macksays

    Perfect “snow day” recipe! I had an extra butternut squash from a farm box and roasted it, then needed a soup recipe. This was perfect…had some shallots and broth on hand but no coconut milk so subbed half soy creamer and coconut creamer (trader joe’s brand). I think roasting it first gave it more flavor and made it easier to blend. Put a little extra curry, added a dash of chili powder since I had no chili paste, and a dash of turmeric (because why not?). Followed everything else as written and wow…super yummy!