It’s hard to say what my favorite soup recipe is (there are far too many to choose from), but this curried butternut squash soup may be in my top 5 list.

It’s creamy, delicious, slightly spicy, and will warm your bones during chilly winter months!

Why you’ll love this curried butternut squash soup

Loaded with flavor. Between the Thai red curry paste (or curry powder) and the roasted butternut squash, you’ll get an intense, caramelized flavor! You can’t get that by just letting cubed butternut squash simmer on the stove!

No added sugars. There are a very few butternut squash recipes that call for sugar – however, this ingredient is not needed at all! Thanks to the roasted squash, you get a slightly caramelized flavor naturally.

Minimal ingredients. You don’t need a ton of ingredients to make this curried butternut squash soup!

Ingredients

To make this curried butternut squash soup recipe, you’ll need:

• Roasted butternut squash – I typically buy one butternut squash for this recipe – however, you can also get cubed butternut squash at the store!
• Onion and garlic- Gives your butternut squash soup more flavor.
• Heavy whipping cream – Helps to make your curried butternut squash soup creamy. You can also use light coconut milk in place of heavy cream! I’d get full fat coconut milk if you choose to swap it out.
• Vegetable broth – While the vegetable broth keeps this recipe vegetarian/vegan, you can swap it out for chicken broth (or chicken stock)! Use what you have on hand.
• Thai red curry paste – If you want your curried butternut squash soup to really pack a punch in the flavor department, I highly recommend using Thai Red Curry Paste. Curry powder works fine, too!
• Fresh herbs – For this butternut squash curry soup, I used fresh thyme, sage, cayenne pepper, and ground ginger (though fresh ginger is also good in this soup).
• Olive oil – The olive oil is used for drizzling – you don’t need a lot!
• Salt and freshly ground black pepper – Season with salt and pepper until you’re happy with the flavor!

That’s all you need to make a delicious, creamy curried butternut squash soup!

I also like to add some croutons and sunflower seeds to the top of my soup (though pumpkin seeds work just as well)! If you don’t want chunky croutons, give these croissant chips a try!

How to make curried butternut squash soup

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Slice the butternut squash in half and scoop out the seeds. If you’d like, you can roast the butternut squash seeds with some salt and pepper for an easy snack – otherwise, discard them. Place the butternut squash on your baking sheet and lightly drizzle with olive oil. Sprinkle the fresh herbs and seasonings onto the butternut squash at this point, too.

Cut the top portion off of a head of garlic and place it in some tin foil. Drizzle with olive oil and season with some salt and pepper – then wrap it tightly.

Roast the butternut squash and garlic for about 45 minutes or until the squash is fork tender. Let cool until you’re able to handle the butternut squash with your hands.

While the squash is cooling, add some olive oil and sauté the onion in a large soup pot over medium heat. You want the onion to caramelize, which can take up to 40 minutes – be patient, the flavor you’ll get at the end will be worth the time spent making this soup!

Once the onion has caramelized, you should be able to handle the squash with your hands. Gently scoop the butternut squash into the soup pot followed by the roasted garlic. You should be able to squeeze the garlic bulbs right out!

Add the vegetable broth and Thai red curry paste (or curry powder) to the soup pot and use an immersion blender to purée the soup until smooth.

Tip – I highly recommend purchasing a good immersion blender if you’re a soup girl like me – it’ll be a game changer (and you won’t have to pull out your blender all the time).

At this point, feel free to add some heavy cream to the soup to make it creamier. Serve with some croutons, additional fresh thyme, and sunflower (or pumpkin) seeds and enjoy!

Frequently asked questions

How should I store this curried butternut squash soup?

The best way to store your leftover soup is to keep it in the fridge for up to seven days! You can also freeze leftover curried butternut squash soup for up to 2 months.

Is this a vegan butternut squash soup recipe?

This curried butternut squash recipe can be vegan if you use coconut heavy whipping cream.

How should I reheat curried butternut squash soup?

You can reheat this soup in the microwave or on the stovetop! It shouldn’t take more than 5 minutes on the stove and about 45 seconds in the microwave.

Curried Butternut Squash Soup

Print Recipe

Pin Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Rich, creamy, and delicious are just a few words used to describe my curried butternut squash soup. It’s a staple in my house in the fall for good reason!

• Author: Kayla
• Prep Time: 15 Minutes
• Roasting Time: 45 Minutes
• Cook Time: 55 Minutes
• Total Time: 1 Hour & 55 Minutes
• Yield: 8 Servings 1x

Ingredients

Scale 1x2x3x

• 1 butternut squash
• 1 yellow onion
• 1 head of garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 TBSP Thai red curry paste
• 2 TBSP olive oil, plus more for drizzling
• 1 TSP each: ground ginger, cayenne pepper, ground sage, salt, pepper, and thyme

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Slice the butternut squash in half and scoop out the seeds. If you’d like, you can roast the butternut squash seeds with some salt and pepper for an easy snack – otherwise, discard them.
3. Place the butternut squash on your baking sheet and lightly drizzle with olive oil. Sprinkle the fresh herbs and seasonings onto the squash.
4. Cut the top portion off of a head of garlic and place it in some tin foil. Drizzle with olive oil and season with some salt and pepper – then wrap it tightly.
5. Roast the butternut squash and garlic for about 45 minutes or until the squash is fork tender. Let cool until you’re able to handle the butternut squash with your hands.
6. While the squash is cooling, add some olive oil and sauté the onion in a large soup pot over medium-low heat. You want the onion to caramelize, which can take up to 40 minutes.
7. Once the onion has caramelized, you should be able to handle the squash with your hands. Gently scoop the butternut squash into the soup pot followed by the roasted garlic. You should be able to squeeze the garlic bulbs right out!
8. Add the vegetable broth and Thai red curry paste to the soup pot and use an immersion blender to purée the soup until smooth. At this point, feel free to add some heavy cream to the soup to make it creamier.
9. Serve with some croutons, additional fresh thyme, and sunflower (or pumpkin) seeds and enjoy!