Go Back Email Link
+ servings

Curried Butternut Squash Soup

Author - Serena Wolf
Prep Time: 5 minutes
Cook Time: 45 minutes
Yields: 4 -6 servings


  • 1 tablespoon liquid extra-virgin coconut oil Yes, you can also use extra-virgin olive oil.
  • 1 medium yellow onion diced
  • 3 tablespoons Thai red curry paste Thai Kitchen makes a good one.
  • 1 medium butternut squash about 2½ -2¾ pounds, cut into roughly ½-inch cubes (about 6 cups cubed squash)
  • 1 13.5- ounce can light coconut milk I like Native Forest brand.
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon plus 1 teaspoon low-sodium tamari or low-sodium soy sauce
  • 1 teaspoon coconut palm sugar or brown sugar
  • For garnish optional:
  • Pomegranate arils
  • Freshly chopped cilantro
  • Chili oil


  • Heat the coconut oil in a Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion and cook for 4-5 minutes or until softened and translucent. Add the curry paste and cook for 2-3 minutes to unlock the curry’s magical flavors.
  • Stir in the butternut squash, coconut milk, vegetable broth, tamari, and sugar. Bring to a boil, then lower to a simmer. Cover and cook for 30 minutes or until the squash is very tender.
  • Puree the soup using an immersion blender, OR transfer the soup to a blender and puree until silky smooth. You’ll likely have to do this in 2 batches. (Remember to remove the plastic stopper in the blender’s lid and cover the hole with a dish towel while blending. You need to allow steam to escape or you will likely have a hot soup explosion. No bueno.) Taste the soup and season with a little extra salt if necessary.
  • Serve the soup warm garnished with pomegranate, cilantro and chili oil if you’re feeling fancy.