Curried butternut squash soup

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Cozy, creamy, and full of flavor — easy healthy comfort food made simple.

Curried butternut squash soup

A Bowl of Cozy on a Chilly Day

There’s something about a pot of soup simmering on the stove that just feels like home.
This Curried Butternut Squash Soup is one of those recipes I make on repeat as soon as the weather turns cool. It’s creamy without any cream, gently spiced, and perfectly balanced between savory and naturally sweet.

It’s the kind of healthy comfort food that checks all the boxes — cozy, nourishing, and so simple to make. The curry adds warmth without heat, and the roasted butternut squash gives it that velvety texture that makes every spoonful feel like a little hug.

I love making a big batch of this on a Sunday so I can have easy lunches ready all week. It’s one of those recipes that just keeps getting better with time.

Why You’ll Love This Soup

  • Creamy, cozy texture without any heavy cream.
  • Naturally healthy — packed with fiber, vitamins, and plant-based goodness.
  • Quick and simple: Ready in under an hour with minimal prep.
  • Perfect for meal prep: Freezes and reheats beautifully.

Tips for the Best Curried Butternut Squash Soup

  • Roast your squash — it deepens the flavor and brings out natural sweetness.
  • Use full-fat coconut milk for an extra velvety texture.
  • Don’t skip the lemon or lime — that bit of acidity makes the flavors pop.
  • Add spice to taste: A pinch of cayenne or chili flakes if you like more heat.

Serving Ideas

  • With crusty bread or naan for dipping.
  • Topped with toasted seeds or a drizzle of coconut milk.
  • Serve as a starter for cozy dinners or pair with a salad for a light meal.

Storage & Meal Prep

This soup keeps beautifully!

  • Fridge: Up to 5 days in an airtight container.
  • Freezer: Up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if needed.
Curried butternut soup
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Curried butternut soup

Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 1 large butternut, cut in half

  • 2 tbsp olive oil

  • 1 tsp salt

  • ½ tsp pepper

  • 1 onion, diced

  • ½ tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp garam masala

  • 2 cups stock or water

Directions

  • Place butternut halves on a sheet pan and drizzle with 1 tablespoon olive oil, salt and pepper. Roast at 180C for 40 minutes or until fork tender. Once ready, remove from the oven and scoop the flesh out of the skin.
  • Add the remaining olive oil into a large pot, add onion and cook until lightly golden.
  • Add in prepared butternut, spices and stock and bring to a boil. Simmer for 5 minutes.
  • Then use an emersion blender or stand blender to puree the soup. Put the soup back on the heat and allow to bubble if you would like the soup thicker. I usually find it thick enough at this point.
  • Serve with crusty bread and top with chilli crisp if you like things spicy.
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