Butternut Squash Coconut Curry Soup

Prep 10 mins
Cook 45 mins
Total 55 mins

Butternut Squash Coconut Curry Soup in a white bowl topped with coconut cream

My family aren’t ‘Soup on Thanksgiving’ type of people. I wish they were, but they aren’t. I can’t even imagine the things that my Dad would say if I tried to make him sit down for a soup course before we ate. It seems like every year I come across a soup that would be amazing as a starter course to a Thanksgiving dinner but it never makes it our Thanksgiving menu.

My family are the type of people who make 342349234 casseroles and a giant bird. It’s just how we roll. And to be honest, while I LOVE soup…if it’s soup or sweet potato casserole with those toasted melted marshmallows on top…well I think you know which one I am going to be diving face first into.

Butternut Squash Coconut Curry Soup in a white bowl topped with coconut cream

But if you come from a Soup on Thanksgiving family, please make this soup. It is hands down, my absolute favorite squash soup. For proof, Jorge – who doesn’t eat a lot of soup – scarfed down a giant bowl of it for lunch this weekend. It’s like a big bowl of warm comforting Fall and it can easily be made vegan! By using coconut milk instead of heavy cream, you save on bad fat/calories but still have that delicious creamy flavor.

Plus, this soup is incredibly easy to make. The hardest part is turning on the blender. And if you want to make it for Thanksgiving, it is a great make ahead soup. Whip up a batch on Wednesday and it will be just as good (if not possibly a little better) the next day. Give it a shot, I promise you will be surprised how much love it!!

Yield: serves 4

Butternut Squash Coconut Curry Soup

Butternut Squash Coconut Curry Soup in a white bowl topped with coconut cream

Butternut Squash Coconut Curry Soup is a hearty fall soup recipe. It makes a great lunch, and it's an easy side for a weeknight dinner. You could even try it out on your Thanksgiving menu!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 2.5 lb Butternut Squash, cut in half seeds removed
  • 3 tablespoons butter, sliced (or olive oil for vegan)
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon curry
  • 1/2 teaspoon garam masala
  • ground black pepper, to taste
  • 1/2 cup coconut milk
  • 1 1/4 cups chicken or vegetable stock
  • cilantro, optional – for garnish


  1. Preheat oven to 375°F. Line a baking sheet with foil.
  2. Place butternut squash halves on baking sheet with the cut side up. Divide the butter pieces among both halves. (For Vegan: Skip the butter and brush Butternut Squash with Olive Oil.) Season each half with brown sugar, cinnamon and salt. Roast the squash for 45-55 minutes, until tender when poked with a fork.
  3. Let squash cool for a few minutes, then scoop the squash out of flesh into a powerful blender. Add chicken/vegetable stock, coconut milk, curry, gram masala and black pepper. Blend until smooth.
  4. Divide soup into four bowls, garnish with a little extra drizzle of coconut milk and cilantro. Serve immediately.
  5. If preparing ahead, store in an airtight container in the fridge for up to a week. Then reheat in a non-stick pan on the stove.


Recipe Note: Coconut Milk solidifys in the can. Before opening, warm the coconut milk by submerging the can in hot water for 5 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 368Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 547mgCarbohydrates: 38gFiber: 10gSugar: 11gProtein: 14g

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24 Responses
  1. Beth

    I just saw this featured on “Oh My Veggies”!!! Get it girl! πŸ™‚ I knew i recognized the photographic styling!

  2. Dana N

    I tried this recipe today, and it was great! I talk about it on my blog. Thanks for the inspiration to try not only a new recipe, but a new food (I’d never had butternut squash before).

  3. Dana N

    I just saw this recipe yesterday. My New Years’ Resolution this year is to try one new-to-me recipe a week, to help get out of my cooking rut. And this soup sounds wonderful – I hope to be making it this weekend!

  4. kay

    This looks incredibly good! Can’t wait to try it – but I’m wondering if the curry you use is powder? or paste? Thanks!

  5. Velva

    I smiled reading this post…. I am totally a soup person. My family? Not so much. I would not dare make soup at Thanksgiving but, OMG any other cool evening this would be amazing.

    Thanks for sharing.


  6. Erin @ Dinners, Dishes and Desserts

    My family would revolt if I suggested soup on Thanksgiving. But the day after….they will be there!

  7. Averie @ Averie Cooks

    I love making soup with coconut milk – especially using squash or sweet potatoes! It’s so easy to keep it totally vegan that way and full of richness and creaminess.

    Mmm, love your cilantro and swirls – so pretty!

  8. Gerry @ Foodness Gracious

    Thanksgiving is the only time I’ll have soup, I always see it as a hot smoothie. Does that sound weird? Just not a soopy guy πŸ™

  9. Jackie O'Beirne Martini via Facebook

    Jessie, thanks for this recipe. Tom is going into hospital this week and he loves soups and curry. I think I will try this one.

  10. Joanne

    Perhaps this year I”ll try to turn my family into soup people. Mostly because I want it on T-day. This one, precisely.

  11. Gina Marie @ So Lets Hang Out

    Oh, Snap! This looks amazing. I will definitely be trying this while the squash is plentiful. Thanks for sharing! πŸ™‚

  12. Pat

    Just 2 hours ago I had a bowl of butternut squash soup with apples and carrots! It was so yummy from a French restaurant. I was thinking, “Hmmm…wonder if our family would do a soup for Thanksgiving?” The chef puts little cuts of apple and carrot (cooked) in middle of bowl and pours the butternut squash around it. So so pretty

  13. LaurenTee

    You read my mind! Butternut squash is in my produce basket this week and I was already planning to do a soup course with it on Thanksgiving (small dinner party means I can have more variety on the menu). Question about coconut milk — do you think I would have the same success using Silk coconut milk from the dairy aisle? It’s not too much thinner than light coconut milk from the can. I would likely cut back the amount of stock at first to test the density, then adjust accordingly. Using bouillon, I could just keep the chicken or veggie flavor more condensed to blend the with 1 3/4 cups liquid. Interested to hear your thoughts.

    1. Jessica

      To be perfectly honest, I do not have a ton of experience cooking with Silk/Soy Milk. But I think as long as it has the same flavor/consistency as regular coconut milk it should be great!

      P.S. I am so jealous you get to have a soup course!! Enjoy!!

  14. Mary Ritze Nations via Facebook

    I’ve just wanted to say thank you for all your amazing recipes! I’ve recommended your blog to many people who love to cook as well. I am now well-known at my husband’s workplace as the wife who makes the peanut butter-stuffed brownies they always request! You are loved in CA by proxy! πŸ™‚

  15. Liz @ The Lemon Bowl

    This is so funny – we aren’t soup for Thanksgiving people either. But after reading this, maybe we should be – lol.

  16. Karly

    We aren’t soup for Thanksgiving people, either. Casseroles all around! But I could get down with some of this soup for dinner tonight. It looks so creamy!

  17. Katie

    I LOVE to eat soup all year round, but for some reason, my family too does not allow soup on Thanksgiving. They would all revolt on me as well if I attempted to serve soup before “dinner”. Instead (like your family) I’ll just add another new casserole to the menu this year! This looks fabulous! I bet it would pair well with a leftover turkey sandwich!?!?!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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