Coconut Curry Butternut Squash Soup

Several years ago, I shared a comforting recipe for butternut squash soup which is a great, hearty soup for autumn through spring. Today I’m sharing a vegan variation of warm and filling butternut squash soup with a zesty curry/coconut flavor. It’s a decadent first course for fall and winter.


Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup is wonderful sweet and savory hint of spice hearty tummy warming vegan soup.
Course Appetizer, Soup
Cuisine American
Keyword butternut squash, butternut squash soup, curry butternut squash soup, vegan butternut soup
Servings 6


  • 1 butternut squash, halved and seeded
  • 1/2 cup chopped onion
  • 1 tbsp olive oil
  • 1 can (13 ounce) coconut milk
  • 2 1/2 cups vegetable stock plus more if needed
  • 1 tsp yellow curry powder
  • 1/4 tsp cayenne pepper
  • 3/4 tsp pumpkin pie spice, divided
  • 1 tsp salt, divided
  • 1/4 tsp nutmeg
  • 1/2 cup pumpkin seeds
  • 1 pinch grated nutmeg, or to taste


  • Preheat oven to 425 degrees F (220 degrees C)
  • Place butternut squash in a baking dish, flesh side up
  • Brush 1 tablespoon olive oil over the flesh & top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper
  • Roast in oven until tender, about 1 hour
  • Remove squash from oven and cool for 15 minutes
  • Place a large pot over medium heat
  • Add 1 tablespoon olive oil
  • Add onion and cook for about 2 minutes stirring
  • Add curry powder, cook, and stir for 1 minute
  • Stir in coconut milk & bring to a boil
  • Scoop flesh from butternut squash with a spoon & add to coconut milk mixture
  • Add & stir remaining 1/2 teaspoon salt, pumpkin pie spice, vegetable stock, &1/4 teaspoon nutmeg
  • Bring to a boil, reduce heat to low, & simmer until soup is heated through
  • Blend soup using an immersion blender on low speed
  • Simmer until soup is smooth and thickened, about 20 minutes more
  • If soup is too thick, add more broth to desired consistency
  • Add salt & pepper as desired
  • Serve soup in bowls topped with pumpkin seeds and a pinch of nutmeg


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

18 thoughts to “Coconut Curry Butternut Squash Soup”

  1. This sounds yummy! I love homemade soup in the winter. It’s such a comfort food! I’m making sweet potato and pumpkin soup for tonight’s dinner 🙂

    1. That coconut curry butternut squash soup looks incredibly delicious and comforting! The combination of flavors is making my mouth water—can’t wait to try making it myself!

  2. Your soup looks yummy . It’s getting cold here in England now November is here. It’s time for our soup too. Pea soup this week.

    1. You always have the best recipes. I love creamy soups but have never tried squash.
      I’m a southern girl and my peeps fried or sautéed squash. Thanks for broadening my awareness. And thanks for sharing at #Aclwcc.

  3. Oh wow super delicious looking, love it and perfect for this time of the year with winter on our doorstep.
    I visited you via Tuesdays with a Twist #551
    I linked up this week with = 27+28. Hope you will join us M-S SeniorSalonPitStop and W-S #WordlessWednesday. You will find both under BLOGGING.

  4. Hi Carol, Appreciate this vegan recipe and will try to make it ASAP. Love to eat a lot of different kinds of soup in the fall and winter so will try it out. Saw it at Wonderful Wed. My shares the is week are #56,57, and 58. Enjoy this beautiful season and Happy Thanksgiving. Warm regards, Nancy Andres @ Colors 4 Health

  5. I love the simplicity of this recipe, I bet it tastes amazing. Thanks for sharing on SSPS, I hope to see you again next week. Check it out – your recipe is getting featured!

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