Butternut Squash Soup With Coconut Milk and Curry

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Total Time
15 mins
20 mins

Perfect for cool fall weather!

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  1. In a medium sized pot over medium heat, add a glug of olive oil.
  2. Add the onions and garlic andcook, stirring every so often until they are translucent.
  3. Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.
  4. Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.
  5. Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.