Curried Butternut Squash Soup

This curried butternut squash soup is a cozy bowl of velvety soup made with roasted butternut squash, fresh ginger, warm spices, coconut milk and more.

Roasting the squash first brings out its natural sweetness, and a spoonful of mango chutney stirred in at the end adds a sweet, tangy flavour.

Ingredients and Substitutions

Most of the flavour in this soup comes from a handful of pantry spices. If you haven't used these spices in years, I'd recommend buying fresh ones before you make this recipe.

Note that the curry powder that I used is from a North American brand and isn't at all spicy. The blend that I used has coriander, fenugreek, turmeric, celery seeds, cumin, salt, cayenne pepper, caraway seeds, garlic and cinnamon.

This is very different from the curry powder I use for Trinidadian curry chicken, which usually has mustard seeds, fennel, and ground chilis instead of caraway seeds and cayenne.

However, I like how the spices in the North American curry powder work with recipes like this curried butternut squash soup and curried Waldorf salad.

• Butternut Squash: Choose a squash that feels heavy for its size, with firm, matte skin and no soft spots. You'll need about 2 pounds, so use the scale at your grocery store (if available) to help you buy enough. Alternatively, you can buy 2 pounds of pre-chopped squash. Substitute with kabocha squash, if needed.
• Onion: I used a regular yellow onion, but a white onion would also work.
• Fresh Ginger: I like the warm, zesty flavour of fresh ginger in this recipe, but you can use ½ teaspoon of ground ginger instead.
• Curry Powder: This is a ready-made blend of ground spices. I used a North American brand of curry powder for this recipe, but Madras curry powder should also work here.
• Cumin, Coriander and Cinnamon: I added these extra spices specifically because they add warm fall flavour to this soup, which pairs well with the sweetness of the squash.
• Vegetable Broth: I used regular boxed vegetable broth, but if you want more control over the salt, you can use a low-sodium broth instead.
• Mango Chutney: This sweet, tangy (and sometimes spicy) condiment really makes this soup shine. The chutney I used had large pieces of mango in it, so I cut them with scissors before adding it to my soup.
• Coconut Milk: I always use full-fat coconut milk because it's more flavourful (and you're not paying for a watered-down product). Shake the can well before opening, since coconut milk tends to separate.
• Roasted Pumpkin Seeds (Pepitas): These add a nice crunch to the soup and look pretty as a garnish, but you can omit them.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

How to Cut a Butternut Squash

I know that cutting a butternut squash, or any squash for that matter, can be so difficult that it's the reason some people avoid eating squash at all!

A sharp knife helps (and a sharp knife is actually safer than a dull one), but it's not always enough to cut through a dense squash.

This is the method I use:

1. Pierce the squash a few times with a fork or the tip of a knife so steam can escape.
2. Microwave the squash for 2-3 minutes. Be very careful when you take it out, because it will be very hot!
3. Once it's cool enough to handle, the squash should be much easier to cut.
4. Cut off the stem, then slice a bit off the bottom so the squash can sit upright without rolling around.
5. Use a large chef's knife and cut down the squash through the top, using a rocking motion to help you cut all the way through it.

I like to roast my squash in halves, so I don't have to bother with peeling it, which is also difficult.

Or, you can skip all of this and buy pre-peeled, chopped butternut squash from your grocery store. It does tend to cost more, though.

How to Make Curried Butternut Squash Soup

I know it looks like this recipe takes a long time to make, but most of the cooking time is hands-off.

Treat yourself to some undisturbed reading time while the squash roasts and the soup simmers.

Step 1: Cut the top and bottom off of the squash, then cut it in half lengthwise, and remove the seeds.

Step 2: Brush ½ teaspoon of oil onto the inside of each squash half, then place them cut-side down on a foil-lined baking sheet. Cover the tray loosely with more foil and bake at 425°F (220°C) for about 35 minutes.

Step 3: Allow the squash to cool down until it's comfortable to hold. Then use a spoon to scoop out the roasted squash from the skins and place in a bowl for later.

Step 4: Place a soup pot or Dutch oven over medium heat, and add the remaining oil. Add the onions and salt, and cook for 5-8 minutes.

Step 5: Add the curry powder, cumin, coriander, cinnamon, garlic and ginger. Cook for 1-2 minutes to toast the spices, being careful not to burn them.

Step 6: Scrape the cooked squash into the pot, and stir to coat with the oil and spices. Pour the broth into the pot, stir, and bring the soup to a boil, then lower to a simmer. Cook for 15 minutes.

Step 7: Remove the pot from the heat and blend with an immersion blender or upright blender. Return the soup to the pot, add the coconut milk, salt and pepper. Cook on medium-low for 10 minutes to warm through.

Step 8: Stir in the mango chutney right before serving. Then ladle the soup into bowls and add 1 tablespoon of coconut milk to each and swirl to make a nice pattern. Garnish with pumpkin seeds, if desired.

Tips for Success

• Roast the squash until the cut side is slightly browned, since that browning adds a lot of flavour.
• Keep the heat at medium while cooking so the onions soften without burning.
• Blend the soup until it's completely smooth for the creamiest texture. If you're using an upright blender, you may need to blend the soup in batches.

Serve With

This soup is filling on its own, but you can serve it with crusty bread or warm naan for dunking. You could also top the soup with roasted chickpeas to make it a heartier meal.

Common Questions

More Cozy Recipes You'll Love

• Chicken Pot Pie Soup
• White Turkey Chili
• Carrot and Lentil Soup

This recipe replaces Spicy Butternut Mango Chutney Soup, which was previously published on this website. The new recipe is tastier and doesn't require brand-name products. I've also included new step-by-step photographs.