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Curried Butternut Squash Soup

I guess I should have called this soup week at Thrifty Veggie Mama!  We really have eaten more than soup this week.

This soup is definitely one of my favorites.  It tastes so creamy without having any cream in it.  It is really quick and easy to make.  I made it on the stove top but it could easily be made in the slow cooker.

The whole family loves this soup.  Even Little Man got to try it and he gobbled it up!  For the girls, I never mention that there is squash in the soup.  It is Golden soup.  What princess wouldn’t want to eat Golden soup?!

Note:  I did put a dollop of yogurt on top of the soup so it wasn’t totally vegan, but I think it was better without.

Curried Butternut Squash Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 servings

Curried Butternut Squash Soup


  • 3 cups butternut squash cubed, (probably about 1 large butternut squash)
  • 1 1/2 cups vegetable stock
  • 1 cup coconut milk
  • 2 tsp curry powder
  • a pinch of salt
  • 1/4 tsp cayenne pepper if you want it spicier


  1. Place the squash and stock in medium soup pan. Cook until squash is tender (about 20 minutes)
  2. Pour into blender and puree. (Or use immersion blender)
  3. Return puree to the soup pot and add the remaining ingredients. Cook until warmed through.
  4. If you want to cook in the slow cooker, don't add the coconut milk until about 10 minutes before serving.


Adapted from Runners' World


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  1. Yummy! Thanks for sharing!

    • You’re welcome! I hope you enjoy it.

  2. Look this very tasty. I like the coconut milk and curry together with the squash.

    • Thank you! It’s been a soup week.

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