So easy to make, so silky smooth and creamy, this Coconut Curry Butternut Squash Soup is guaranteed to warm your body and soul with every bite!

So easy to make, so silky smooth and creamy, this Curry Coconut Butternut Squash is guaranteed to warm your body and soul with every bite!

This soup, you guys. This smooth and silky Butternut Squash soup, it tastes just like a vacation under the sun in the dead of winter…  

Seriously! It’ll take you right there! In just about 30 minutes flat, that is! Cuz yeah, it’s crazy easy and fairly quick to make, too! 

I say the trickiest part in making this soup probably resides in peeling and dicing the butternut squash. Trust me, though, once you’ve gotten the hang of it, there’s nothing to it! If you need help with that, check out this helpful little video that I put together a few years back; it might come in real handy!

Onions cooking in a saucepan

Once the prepping of the butternut squash is out of the way, heat a couple of tablespoons of coconut oil in a medium saucepan set over medium heat, then add the onion and salt.

Cook until softened, fragrant and slightly caramelized, about 3 minutes.

Adding water to a saucepan containing butternut squash, onions and spices

Next, add the diced butternut squash and spices and continue cooking for about 1 minute, then pour in the water.

Butternut squash cooked in saucepan

Cover the pot and simmer for about 15 minutes, or until the squash is super tender and starts to break apart…

Coconut Curry Butternut Squash Soup in blender

Now delicately transfer the mixture to your blender, add the coconut milk and process on high until super smooth and silky, about 2 to 3 minutes. 

For best results, I highly recommend the use of a high speed blender such as the Vitamix; No other blender will give you a creamier, silkier soup! If you didn’t have access to one of those, a neat trick would be to strain the soup through a fine meshed sieve after its been processed. That will give it a totally similar texture and silky mouthfeel.

So easy to make, so silky smooth and creamy, this Curry Coconut Butternut Squash is guaranteed to warm your body and soul with every bite!

All that’s left to do now is serve your soup while it’s still nice and piping hot! 

Garnish each bowl with a little drizzle of full fat coconut milk, then hit it with a few pumpkin seeds and a pinch of finely chopped fresh herbs for a hint of extra color. 

So easy to make, so silky smooth and creamy, this Curry Coconut Butternut Squash is guaranteed to warm your body and soul with every bite!
So easy to make, so silky smooth and creamy, this Coconut Curry Butternut Squash Soup is guaranteed to warm your body and soul with every bite!
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5 from 1 vote

Coconut Curry Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
So easy to make, so silky smooth and creamy, this Coconut Curry Butternut Squash Soup is guaranteed to warm your body and soul with every bite!
Servings: 4

Ingredients

Optional Garnish

Instructions

  • Heat the coconut oil in a medium stockpot set over medium heat and add the onion and salt. Cook until softened and slightly caramelized, about 3 minutes.
  • Add the butternut squash and spices, stir well and cook for about 1 minute, then throw in the water; bring to boil then cover and simmer until the squash is completely cooked and starts to break down, about 15 minutes.
  • Carefully transfer this mixture to your high speed blender, add the coconut milk and process on high until really smooth and velvety, about 2 to 3 minutes.
  • Serve without delay, garnished with a drizzle of full fat coconut milk, a sprinkle of pumpkin seeds and a pinch of fresh herbs, if desired.

Notes

If you need help with peeling and dicing the butternut squash, check out this helpful little video.
For best result, I highly recommend the use of a high speed blender such as the Vitamix; No other blender will give you a creamier, silkier soup! If you didn’t have access to one of those, a neat trick would be to strain the soup through a fine meshed sieve after its been processed. That will give it a totally similar texture and silky mouthfeel.

Nutrition

Calories: 383kcal, Carbohydrates: 35g, Protein: 5g, Fat: 28g, Saturated Fat: 24g, Sodium: 322mg, Potassium: 1132mg, Fiber: 5g, Sugar: 6g, Vitamin A: 25260IU, Vitamin C: 53.8mg, Calcium: 159mg, Iron: 6mg
Course: Soup
Cuisine: Indian
Author: Sonia! The Healthy Foodie

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