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Curry Butternut Squash Soup

Course Main Course, Side Dish
Cuisine American, Indian
Servings 4 servings



  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 4 carrots peeled and diced
  • 2 cloves of garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1 medium butternut squash peeled and diced (about 5 cups)
  • 1 large sweet potato peeled and diced (about 3 cups)
  • 4 cups vegetable broth
  • 1/2 cup full fat coconut milk

Optional Toppings:

  • Red pepper flakes
  • Pepitas pumpkin seeds
  • Micro greens
  • Additional coconut milk


  1. In a large pot, heat the olive oil over medium heat. Add the carrot and onion, and cook until soft, about 5 minutes.
  2. Stir in the garlic and spices, cook until garlic is fragrant, about 1 minute.
  3. Add the diced squash and sweet potato to the pot.
  4. Pour in the vegetable broth and bring to a boil, cover and cook until the veggies are fork tender, about 25 minutes.
  5. Turn off the heat and use an immersion blender to puree until thick and smooth.*
  6. Add the coconut milk and return to medium heat until heated through, about 5 minutes. Finish with your choice of toppings and enjoy!

Recipe Notes

*If you don't have an immersion blender, then cool for 10 minutes and blend in a blender in several batches - remove the circular plastic part of the lid and cover with a kitchen rag to allow the steam to escape.