Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free!

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

If there is one thing that I turn to throughout the winter months, it is soup! Soup, soup and more soup! And this Coconut Curry Butternut Squash Soup will certainly warm you up all the way to your toes! 

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

To make it, I start with butternut squash that I’ve already roasted (or you can use my super simple slow cooker method, if you like).

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

Once cooked, you can easily deseed and peel it with a vegetable peeler. No hacking away needed like when trying to cut up raw butternut squash!

Note that you can also use frozen butternut squash if you’d like.

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

Drizzle the olive oil into your Dutch oven and toss in your celery, onion, and garlic. Cook until the onion is just tender and the garlic is fragrant, about 3 minutes. Then, toss in your butternut squash chucks.

Stir in your chicken stock. I prefer to use my homemade chicken stock that I keep stocked in my refrigerator and freezer, but you can also use a 32-ounce container of store-bought if you like. Then, stir in your curry powder and ginger.

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

Next, you’ll add your coconut cream to the soup. Now, let me just tell you, this does not make the soup taste overly like coconut, but it does give it a beautiful creaminess without adding any dairy to the soup. The flavor goes perfectly with the curry, ginger and the butternut squash. The combination makes it absolutely scrumptious!

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

If you have an immersion blender, just pop it into the soup pot and blend until the soup is smooth and creamy. If you do not have an immersion blender, you can process in batches in a blender or in your food processor.

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

Here’s my Coconut Curry Butternut Squash Soup Recipe. I hope you love it as much as we do!

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

Coconut Curry Butternut Squash Soup Recipe

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free!
5 from 1 vote

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 tablespoons olive oil
  • 2 stalks celery sliced
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 medium butternut squash cooked, peeled, seeded, and cut into chunks
  • 4 cups vegetable stock
  • 1 tablespoon yellow curry powder
  • 2 teaspoons grated fresh ginger or 1/2 teaspoon ginger powder
  • 1 5.4-ounce can coconut cream

Instructions

  • Drizzle olive oil into Dutch oven or stockpot set over medium heat. Add celery, onion and garlic and cook until the onion is fragrant, about 3 minutes. Add butternut squash, vegetable stock, curry powder, ginger, and coconut cream. Stir to combine and then simmer until heated throughout, about 10 minutes.
  • Blend soup until smooth using an immersion blender, blender, or food processor.
  • Remove from heat and serve.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Coconut Curry Butternut Squash Soup Recipe - Coconut Curry Butternut Squash Soup makes a creamy, delicious soup recipe. Dairy-free, gluten-free, but certainly not flavor-free! // addapinch.com

 

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

10 Comments Leave a comment or review

  1. I am making this! Yum! You always have the best recipes. They remind me of my childhood when ingredients did not involve a shortcut or box or simplified sacrificing flavor.

    1. Aww June, that is so sweet of you! I hope you love this soup. It definitely packed with flavor and one of my favorites to chase off a winter chill. xo

  2. Hello there! I was just wondering can you tell me a little more about how to roast the butternut squash? Temperature of the oven? How long? Any prep to the butternut squash?

    1. Absolutely! It really is so simple. I just place cleaned butternut squash on a baking sheet and bake at 425ºF for an hour. I don’t wait for the oven to preheat and just pop it right on in. I hope you enjoy it! xo

  3. Robyn, this looks like a bowl of love! Definitely something I’d love to try to make for my hubby, the soup lover in the family! And he loves anything with coconut, too. This looks so creamy and rich, which is right up my ally! Thank you for sharing 🙂

      1. Made this soup tonight using one cup of lite coconut milk in place of the coconut cream and it was tasty and full of flavor. I recommend this recipe. Simple and nutritious too!

Leave a Reply

Your email address will not be published. Required fields are marked *