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Curry Butternut Squash Soup

Curry Butternut Squash Soup is a must this Fall! This creamy cozy soup is loaded with mashed butternut squash, coconut milk, carrots and curry powder, and topped with crispy garlic butter croutons.

This is a simple and healthy soup recipe that brings together some of my favorite Fall produce. It’s also super cozy and perfect for the colder weather coming our way.

A large pot of curry butternut squash soup topped with croutons and drizzled with coconut milk

Creamy Butternut Squash Curry Soup

I fell in love with the combination of flavors of butternut squash and curry the very first time I tasted it.

I thought butternut squash soup on its own is yummy, but a few teaspoons of curry powder takes it to the next level.

This Curry Butternut Squash Soup is not spicy, but has hints of curry in every bite, bringing about some nice depth and warmth in flavor.

There’s nothing exotic about the curry powder either, it’s simply curry powder found in the spice aisle in regular grocery stores, right by the other common herbs and spices.

In addition, we are also adding some coconut milk to the Curry Butternut Squash Soup to round out the flavors and give it a rich and creamy taste and texture.

If you love butternut squash or curry, or both, I think you are going to love this Curry Butternut Squash Soup. It is warm and cozy yet light and healthy.

Simply perfect to snuggle up under a blanket with in this cooler Fall weather. 🧡

Two bowls of curry butternutsquash soup topped with croutons and coconut milk

Equipment Needed

We will be cooking this Curry Butternut Squash Soup on the stove, and you will need two simple kitchen equipments:


And of course, our Curry Butternut Squash Soup calls for a list of simple ingredients. Nothing complicated here!

  • butternut squash – cut into 1-inch cubes. If it’s too large in size it will take longer to cook and soften. If you buy a whole butternut squash, check out my Whole Roasted Butternut Squash post for step-by-step instructions on how to cut a whole butternut squash. Grocery stores also sell already-cubed butternut squash, which is a whole lot more convenient if you don’t want to mess with cutting a butternut squash! This recipe calls for 2lbs of butternut squash and that was about 1 whole butternut squash.
  • curry powder – found in regular grocery stores in the U.S. in the spice aisle. Mine came in a small bottle. It shouldn’t be spicy.
  • carrots – cut into small pieces so that it is easier to cook down.
  • onion – white, sweet or yellow onion
  • garlic – use fresh cloves of garlic, not garlic powder. There is no need to chop it finely because it will be blended
  • chicken broth – or vegetable broth
  • coconut milk – canned coconut milk, full fat is better than low fat for a richer, creamier flavor
  • croutons – make your own homemade croutons or grab a bag from the store!
  • brown sugar
  • salt – important to really open up the flavors in the Curry Butternut Squash Soup
Bowls of cubed butternut squash, minced garlic, chopped carrots and diced onions
Butternut Squash, carrots, garlic and onions

How to Make It

It’s time! Let’s make some yummy Curry Butternut Squash Soup!

It takes about 35 minutes from start to finish – super simple and so satisfying to make.

First, grab a large pot or Dutch oven and heat it under medium heat. Then add cooking oil, onions and garlic.

Searing garlic and onions in Dutch oven

Once onions and garlic are fragrant (avoid burning or browning it too much), go ahead and add the butternut squash and carrots.

After that, immediately add chicken broth.

Chicken broth, butternut squash, and carrots cooking in a large white Dutch oven on the stove

Bring it to a boil, then lower to medium heat and let it cook for about 15 minutes, or until butternut squash and carrots are soft and easily pierced with a fork.

Softened butternut squash in chicken stock in a pot

Next, add the curry powder, brown sugar and salt, and stir to combine.

Switch off heat on stove, but keep Dutch oven or pot on the stove top.

If you have an immersion blender, bring it to the soup and blend until all the butternut squash and carrots are blended.

Blending butternut squash soup with immersion blender

If you are using a blender or food processor, slowly pour all the items in Curry Butternut Squash Soup into blender or food processor, then blend until soup reaches a thick and smooth consistency.

Depending on the size of your blender, you may need to blend it in two batches.

When blending, if blender gets stuck and cannot blend smoothly, it means you may need more liquid in your soup. Add more chicken stock to curry butternut squash soup if needed to smooth out the blending process.

Once done, pour soup back into the pot.

Add coconut milk to Curry Butternut Squash Soup, then bring it to a boil again.

Let it cook for another 3-5 minutes, or until it reaches desired consistency.

Taste and add more salt if needed to open up the flavors.

When it is done, Curry Butternut Squash Soup should be thick and creamy, filled with warm curry flavors, a touch of fragrant coconut, along with hints of savory and sweet from the butternut squash, carrots and spices.

Using a ladle to scoop up Curry Butternut Squash Soup in a large Dutch oven

Tips and Tricks

A few things to note when making this Curry Butternut Squash Soup:

  • Cut butternut squash and carrots into small pieces so that it cooks down easily.
  • Immersion blender is by far the easier way to blend up the soup because you won’t have to transfer soup from the pot to the blender to blend it up.
  • If blender is stuck, add more chicken broth to loosen it up. It may be because your soup dried up and you will need more liquid to blend it.
  • At any point, add more broth to thin out soup, and boil for longer to thicken it as desire.
  • Taste your soup after cooking and if flavors are not very pronounce, add more salt to open up the flavors.

How to Serve This

Top down views of two bowls of butternut squash soup with the pot next to it

Storage and Reheating

Store Curry Butternut Squash Soup in an airtight container in the refrigerator for up to 7 days, and store in the freezer for up to 2 months. It keeps super well and tastes pretty much the same as leftovers.

When reheating, bring soup to a complete defrost and sprinkle some water to it before microwaving. Stir after microwaving and heat until it is completely warm.

Frequently Asked Questions

Can I use curry paste instead of curry powder?

Absolutely! Taste and add accordingly because the intensity of flavor will be different when you use different curry paste/powder. Red Thai curry paste would be really tasty in this as well!

Can I make this vegetarian?

Yes! Substitute chicken broth with vegetable broth and you should be good to go.

How do I make this spicy?

Add red pepper flakes or cayenne powder to spice it up!

Closeup of a large pot of butternut squash curry soup with croutons and coconut milk swirls on top

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Soup Recipes

Top down view of a white pot of Curry Butternut Squash Soup with croutons and coconut swirls

Curry Butternut Squash Soup

Thick and creamy Curry Butternut Squash Soup combines butternut squash, coconut milk, curry powder, carrots, onions, and garlic. A healthy and delicious Fall inspired soup.
5 from 13 votes
Print Pin
Course: Main Course, Side Dish, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 273kcal
Author: MinShien


  • 1 white onion diced
  • 6-8 garlic roughly chopped
  • 1 tsp cooking oil
  • 2 lbs butternut squash cubed
  • 2 stalks carrots chopped into small pieces
  • 4 cups chicken broth more if needed
  • 1 tbsp curry powder
  • 1 tbsp brown sugar
  • 2 tsp salt or more to taste
  • 13.5 oz canned coconut milk
  • 1 cup croutons


  • Heat a large pot or Dutch oven under medium high heat. Add cooking oil, onions and garlic. Saute for a minute or two until onions soften. Avoid browning onions and garlic.
  • Add butternut squash, carrots, and chicken broth. Bring to a boil. Partially cover with lid, and cook on medium/medium low heat for 15 minutes, or until butternut quash and carrots are softened.
  • Add curry powder, brown sugar and salt. Stir to combine. Turn off heat.
  • Using an immersion blender, blend butternut squash and carrots in broth until soup is smooth and creamy. If blender is stuck, add more chicken broth as needed. If you don't have an immersion blender, soup can be transferred to a regular blender or food processor to blend as well.
  • Heat soup on medium heat, add coconut milk. If you want to add coconut milk swirls to your curry butternut squash soup at the end, save a few tablespoons of coconut milk for later. Stir, bring soup to a boil, and cook for another 3-5 minutes, or until it reaches your desired consistency.
  • Taste and add more salt to open up the flavors if necessary.
  • Drizzle with coconut milk (optional). Serve with croutons, and and enjoy!


Calories: 273kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 1409mg | Potassium: 792mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16142IU | Vitamin C: 36mg | Calcium: 110mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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5 from 13 votes (7 ratings without comment)

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Recipe Rating


  1. Lynn Spencer says:

    5 stars
    This soup is what cold winter nights were made for! We love everything about it, especially the warming cury spices.

    1. Joyous Apron says:

      That’s great to hear! It is very cozy 🙂

  2. 5 stars
    So so glad I made this soup. Had some girlfriends over the other day for a luncheon and served this with a salad, they almost licked their bowls. Loved the hint of curry! Thanks for a great recipe!

    1. Joyous Apron says:

      I’m so glad you all enjoyed it!

  3. This looks so tasty! Could I use already cooked butternut squash that I roasted whole the night before?

    1. Joyous Apron says:

      Yes! Absolutely! Let me know how it goes!

  4. 5 stars
    This soup is so gorgeous! It turned out so well and tastes so good. I love the addition of curry.

    1. Joyous Apron says:

      Thank you Susannah! Glad to hear!

  5. Anna Adams says:

    5 stars
    This recipe was delicious! Love the creamy-ness in every spoonful. This will now be a fall/winter staple.

    1. Joyous Apron says:

      Thanks so much Anna! I’m so glad you enjoyed it so much 🙂

  6. Allie Chatham says:

    5 stars
    This soup smelled so yummy while it was cooking. It also looked beautiful. It’s a perfect fall side or appetizer.

    1. Joyous Apron says:

      So glad you enjoyed it Allie!

  7. 5 stars
    This soup was easy to make and so perfect for chilly fall night. I served it with some homemade bread for a fantastic meal!

    1. Joyous Apron says:

      Yum! Love this with some crusty bread. Thanks for sharing!