Curried Butternut Squash Soup with Coconut Milk

Minoo prepared a Curried Butternut Squash Soup with Coconut Milk for the comfort food theme. The colour of the meals at today’s kitchen is simply a shade of yellowish orange, just like fall colour.


The Curried Butternut Squash Soup with Coconut Milk is gingery and sweet. It can also served as a dessert soup if we leave out the salt.


  • 7 to 8 cups diced butternut squash (1 large 3 lbs squash)
  • 2 tablespoons olive oil
  • 3 onions, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon minced ginger root
  • 1 tablespoon curry powder or curry paste
  • 4 cups chicken broth or water
  • salt and pepper to taste
  • 2 teaspoons sugar, optional
  • 1 x 14oz can unsweetened coconut milk
  • 2 tablespoons lemon juice


Source: adapted from Vegetarian classics

Serves 4


Curried-Butternut-Squash-Soup-2Cut off the top and bottom of the squash to have a flat surface to stand the squash.

Peel off the skin with a vegetable peeler or paring knife.

Curried-Butternut-Squash-Soup-4Scrape the pulp and seeds from the bottom part of the squash.

You can roast the seeds for snacking as they are nutritious.

Curried-Butternut-Squash-Soup-3Since we had some chicken bones leftover from the simple butter chicken recipe, we make a chicken broth with the chicken bones.
Curried-Butternut-Squash-Soup-7Heat the oil in a deep stock pot over medium heat.

Fry the onions until lightly brown for about 5 to 10 minutes.

Add in the ginger root and garlic.

Sprinkle on the curry powder and cook for another 1 minute, tossing continuously to mix well.


Add the squash and stir to coat well.

Add the chicken broth or water and bring to a boil.

Lower heat to a lively simmer.

Cook for 30 minutes, or until the squash is very tender.

Curried-Butternut-Squash-Soup-10Add the coconut milk and season with salt and pepper.

Cook for another 5 minutes.

Stir in lemon juice.

Curried-Butternut-Squash-Soup-11Puree the soup in batches in a blender or a hand blender.

Reheat the soup before serving, if necessary.

Serve hot.

This Post Has One Comment

  1. etranger

    I love butternut squash so I will try this. I hate peeling and cubing it raw though, because it is so dense. I will bake the squash either whole or cut in half with pulp scraped out. It works fine not to scrape until it is done baking, and it takes a lot less work. While it is baking, prepare everything else, then blend together and simmer a little longer to blend the flavors.

    I just cooked the squash I had on the counter so I’ll have to get another.

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