Coconut Curry Butternut Squash Soup

Fall is a perfect time to make a pot of comforting soup. And it’s a chance to use nutritious butternut squash—full of vitamins A and C to fight off that inescapable winter cold.

Coconut Curry Butternut Squash Soup


Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4 


1 butternut squash
½ cup chopped sweet onions
4 cloves minced garlic
1 Tablespoon ginger powder
1 Tablespoon curry powder
2 tsp dried thyme
Dash of red pepper flakes
2 tsp ground nutmeg
1 tsp sea salt
1 tsp pepper
2 tsp ground turmeric
1 can light coconut milk
¼ cup olive oil


  1. Preheat oven to 425 F.
  2. Wash and cut the skin off of the squash. Cut squash in half and scoop out the seeds. Chop squash into 1-inch pieces. Place parchment paper over baking pan.
  3. Add squash, onion, and garlic to the pan. Sprinkle all seasonings evenly over squash mixture. Drizzle olive oil over squash mixture.
  4. Bake 35 minutes until squash is soft; let cool for 5 minutes.
  5. Add baked squash mixture and coconut milk to blender or food processor; blend until smooth.
  6. Pour mixture into medium saucepan and heat over medium heat for 3-5 minutes or until warm. Enjoy!

Note: You can spice this up as much as you like by adding more curry powder or red pepper flakes.

Nutrition Facts: Calories: 285; Cholesterol: 0 mg; Sodium: 611 mg; Carbohydrate: 22.7 g; Protein: 2.2 g

Related:Squash Your Doubts About These Nutrient-Dense Fall Veggies

Source: “Tastefulventure Foodie Adventures,” 2015. Web. 25 Sept. 2017.

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