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Enjoy This Coconut Curried Butternut Squash Soup, Rich in Fibre and Vitamin A & C

Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights

Coconut Curried Butternut Squash Soup

Light and creamy, vegan butternut squash soup recipe. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Soup
Cuisine: Indian
Keyword: Coconut Curried Butternut Squash Soup, Soup
Servings: 4
Calories: 108kcal


  • 1 tsp Olive oil
  • ½ tsp Roasted cumin
  • 1 ½ tsp Garam masala
  • 2 tsp Madras curry powder
  • ½ Medium onion, minced
  • 2 Cloves garlic, minced
  • 16 oz Chopped peeled butternut squash 2 cups
  • 1 cup Light coconut milk
  • 3 cup Fat free vegetable or chicken broth
  • salt and fresh pepper to taste
  • chopped fresh cilantro, optional


  • Add oil to a large soup pot or Dutch oven over medium heat.
  • When oil is hot add onion, garlic and sauté.
  • Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
  • Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes.
  • Remove cover and using an immersion blender, puree soup until smooth.
  • Season with salt and fresh pepper and serve with fresh cilantro.

Nutrition Facts

  • Amount Per ServingCalories108
  • % Daily Value *
  • Total Fat 5g 8%
    • Saturated Fat 0.2g 1%
  • Cholesterol 3.8mg 2%
  • Sodium 726mg 31%
  • Total Carbohydrate 14.5g 5%
    • Dietary Fiber 3.5g 15%
    • Sugars 0.2g
  • Protein 2g 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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