Curried Butternut Squash Soup Recipe

This Curried Butternut Squash Soup is rich, creamy, delicious and perfect for chilly days.

This Butternut Squash Curry Soup is all the things you would want in a perfect bowl of soup for this chilly soup season.

It’s rich, creamy and spiced with all those yummy, warming flavors like cinnamon, curry and cumin. I just want to cuddle up on the couch with a bowl of it…

Ingredients for butternut curry soup labeled on counter.

Ingredients needed

  • Butternut Squash – Look for a large squash that’s about 3 pounds.
  • Apples – Any apples will work here. They lend a nice sweetness to the soup.
  • Sweet Onions – Walla Walla or Vidalia onions are great. You can also use yellow onions.
  • Spices – Curry powder, cumin, cinnamon, salt and pepper.
  • Chicken Broth – Or, swap in some of my homemade bone broth. For a vegan + vegetarian version, swap in some vegetable broth.
  • Coconut Milk – Whole fat coconut milk is best. I find that the light coconut milk curdles when added to the soup.
  • Olive Oil

How to make it

  • In a large stockpot, over medium heat, add the olive oil, cubed butternut squash, apples and onions.
  • Saute for 10 minutes, until the squash begins to soften.
  • Add the curry powder, cumin, and cinnamon. Saute for 5 minutes, until fragrant.
  • Add the coconut milk and stock and simmer for about 20 minutes, until the squash is fork tender.
  • Taste and season with salt and pepper.
  • Puree the soup with an immersion blender or a regular blender in batches, until smooth.
  • Enjoy!

Slow cooker directions

  • To make this curried butternut squash soup in the slow cooker, simply saute the onions in a bit of olive oil, then add them to the crockpot with all of the remaining ingredients EXCEPT the coconut milk.
  • Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
  • Add coconut milk and puree until smooth.

However you choose to make this soup, I can pretty much guarantee that you’re going to fall instantly in love with it.

Recipe ariations

  • For a spicy soup, add a pinch of cayenne pepper, red pepper flakes, or a spoonful of Thai red curry paste.
  • For a tangier soup, add in a squeeze of fresh lime juice at the end.

How to make ahead and freeze

This curry butternut squash soup can be stored in an airtight container in the fridge for up to 5 days. Or, freeze it for up to 3 months.

Bowl of curried butternut soup on counter with spoon.

What to serve with it

Wine pairings

  • Gewürztraminer and Riesling are great pairings for the delicate spices in this soup.
  • Alternatively, a high-acid, crisp wine like Pinot Gris would work well to cut through the richness of the soup.
  • A dry-sparkling wine like Cava will also work well here to help cut through the creaminess of the soup nicely but hold up to the spicy flavors of the soup.
Close up of butternut squash curry soup ready to be served.

More butternut squash recipes

More soup recipes

Did you try this butternut squash soup with curry?

If you loved this curry butternut squash soup, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Side view of curried butternut squash soup in bowl with swirl of yogurt on top.

Curried Butternut Squash Soup

This Curried Butternut Squash Soup is deliciously rich & creamy and perfect for chilly fall days. (Vegan + Vegetarian options)
5 from 8 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people


Curried Butternut Squash Soup:


  • In a large stockpot, over medium heat, add olive oil, butternut squash, apples and onions. Saute for 10 minutes.
  • Add the curry powder, cumin, and cinnamon. Saute for 5 minutes.
  • Add the coconut milk and stock and simmer for about 20 minutes. Season with salt and pepper. Puree until smooth with either an immersion blender or a regular blender in batches.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 319kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 301mg | Potassium: 1220mg | Fiber: 8g | Sugar: 14g | Vitamin A: 25415IU | Vitamin C: 51.4mg | Calcium: 155mg | Iron: 4.6mg

This butternut curry soup post was originally published in 2017. It was updated in 2024 to add new content and photographs. The original curry squash soup recipe remains the same. Enjoy! 

12 thoughts on “Curried Butternut Squash Soup Recipe”

  1. Hey Erin, I’m really digging this recipe. I’ve always found that butternut squash is a little too sweet for me and with all these warm spices I can imagine how the flavor combination is perfect. I’ve got a goal of including new soups in my weekly menu a few times a week this January. I can’t wait to try.

  2. 5 stars
    Hi Erin, New to your blog with several suggestions. For those of us who absolutely MUST have a hard copy of your recipes, please include your wine pairing suggestions within the Print function. Also, please add the recipe link and @Platings and Pairings next to your name..Warm regards, Colleen

  3. What the WHAT? Curried Butternut Squash soup with popcorn?! These ingredients are my boyfriend’s favorites. Suggestions on how to Instant Pot the soup? Probably sautée squash, apples and onions first for about 5 min, then add spices and IP for 5 minutes on high pressure? Add coconut milk before pressure cooking or after?

  4. 5 stars
    What a great idea. My boyfriend loves curry and I like butternut squash. I have always had it as side. Can’t wait to try it out as a soup to please us both. Thank you for sharing.


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