Curried Butternut Squash Soup

Do you love squash season as much as I do?

I may have gone a little overboard between great deals at Trader Joe’s and the end of the farmer’s market this season.


I REALLY like roasted butternut squash, but I was getting a little tired of the same thing.  After talking with a friend for some inspiration, I experimented with making a curried butternut squash soup.  It was DELICIOUS!  I just had to share the recipe here: (Bonuses: vegan and gluten-free)

  • Serves 8


    • 1/4 cup olive oil
    • 1/2 cup diced shallots or onion
    • 4 cloves garlic
    • 1/4 cup minced fresh peeled ginger
    • 4 bay leaves
    • 1/2 tablespoon crushed red-pepper flakes
    • 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks (About a medium squash)
    • 1 1/3 teaspoons coarse salt
    • 1 teaspoon curry powder (add a little more for some extra heat!)
    • 2 cups low-sodium vegetable broth
    • 1 fifteen-ounce can low-fat coconut milk


  1. Heat oil in a large pot over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3-5 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
  2. Raise the heat to medium-high, and add vegetable broth. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
  3. Remove bay leaves from soup. Using an immersion blender or in batches using a blender, puree until smooth. (Just don’t close the blender lid all the way!)
  4. Reheat soup, seasoning with salt. Serve immediately.