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Curried Squash Soup in under an hour that is also gluten free and vegan!
5 from 1 vote

Curry Coconut Squash Soup

This curried coconut squash soup is so rich and complex but comes together in under an hour!  You can make it ahead of time and store it in the refrigerator, making it a perfect soup to serve as an appetizer for your next dinner party.

Servings 8 servings


  • 2 tablespoons extra virgin olive oil
  • 3 cups chopped yellow onion (2 medium)
  • 3 cloves crushed garlic
  • 1 cup chopped tomatoes (skin and seeds left intact)
  • 2 1/2 tablespoons grated fresh ginger
  • 1 teaspoon dry coriander
  • 1 teaspoon turmeric
  • 1 teaspoon Madras curry powder
  • 1 teaspoon cumin
  • 2 pounds peeled and cubed butternut squash* (1/2" cubes, about 6 cups)
  • 4 cups vegetable or chicken stock
  • 2 400ml cans full-fat coconut milk
  • 1-2 tablespoons fresh lime juice (to taste)
  • salt and pepper to taste
  • coconut milk or coconut cream for garnish (optional)


  1. Heat a large pot over medium-low and add the onions. Cook until the onions are soft and transparent, 3-4 minutes.  Add the garlic, tomatoes, ginger, coriander, turmeric, curry powder and cumin.  Cook until the tomatoes soften and the mixture is fragrant, around 5 minutes, stirring regularly.

  2. Add the squash and stock, turn the heat to medium, and bring to a simmer.  Cover the pot, reduce the heat to a simmer, and cook until the squash is very soft, around 30-40 minutes.  Remove from the heat and add the coconut milk.  

  3. Using an immersion blender, blend the soup until it is smooth.  Add the lime juice and season with salt and pepper. Stir and garnish with extra coconut milk or coconut cream if desired.  Will keep in the fridge for up to 4 days.

Recipe Notes

*substitute another type of squash such as buttercup, acorn or sugar pumpkin if desired.