Coconut Curry Butternut Squash Soup

Recipe submitted by Donna - Drip Depot, content manager


  • 1 - 2 Tbsp oil
  • 1 small yellow onion, diced
  • 2 cloves of garlic, minced
  • 6 cups butternut squash, diced
  • Sea salt and black pepper, to taste 
  • 1-½ Tbsp curry powder (more or less to taste)
  • ¼ tsp ground cinnamon                                                              
  • 1 14 oz can of full fat coconut milk
  • 2 cups of vegetable or chicken broth
  • 2 T sugar or maple syrup (more or less to taste)
  • 1 tsp chili paste or powder (more or less to taste), optional

Garnish Ideas:

  • Toasted pumpkin seeds or chopped peanuts
  • Sriracha chili sauce
  • Sour cream or coconut milk
  • Cilantro


  1. Heat oil in large pot over medium heat. Saute onion and garlic approximately 2 minutes.

  2. Add butternut squash, sea salt, black pepper, curry powder and cinnamon. Cover and cook for 4 - 5 minutes, stirring occasionally.

  3. Add coconut milk, broth and sweetner. Bring to a boil, reduce heat and simmer till vegetables are tender, approximately 15 - 20 minutes.

  4. Remove from heat. Carefully puree soup until creamy smooth. 

  5. Add additional seasonings to taste, return to heat for a few more minutes.

  6. Garnish as desired. Serves four.