Curried Butternut Soup

It’s Thanksgiving season, and this is the perfect soup to serve as a starter to that meal!  Last weekend we held our 9th annual Friends Thanksgiving, trekking up to Vermont for a long weekend of snacking, drinking, and enjoying a collaborative feast.  When we weren’t eating we were playing taboo, reading each other trivial pursuit cards, and completing an entire puzzle!

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This year our  meal was all about the classics – dishes we could all make with limited prep but we knew would be a homerun. This soup was served as the first course then, for the turkey we spatchcocked it which made for faster cooking and juicier white meat.  Our sides consisted of creamy mashed potatoes, roasted root veggies, green beans and almonds, and a beautiful salad. Dessert was a gluten free chocolate pie with a pecan crust.

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One scoop of this soup was the perfect amount to kick off the meal as each spoonful is filled with a hearty curry and squash flavor.  We topped it with some roasted seeds which added a fun bite of crunch along with a drizzle of coconut milk.

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As we head into the rest of this Thanksgiving season I’m on the hunt for creative themes or dishes that we can bring to our 10th Friends Thanksgiving. Any ideas?

Bringing this to Fiesta Friday which is hosted this week by a mighty crew: Jenny @ Apply To Face Blog.Jess @ Cooking Is My SportJhuls @ The Not So Creative Cook and Judi @!

Curried Butternut Soup

  • Servings: 6-8
  • Print

This thick soup has rich curry and smooth coconut to balance the warm squash. A perfect addition to the Thanksgiving table!


  • 1 medium onion
  • 1 large butternut squash
  • 4-5 cloves of garlic
  • 1 Tablespoon ginger
  • 2 Tablespoons Thai Curry Paste
  • 1/2 – 3/4 cup coconut milk
  • Salt and Pepper

Steps & Notes

  1. Preheat the oven to 400
  2. Stab the squash several times with a knife then place it into the microwave whole for 2 minutes. This will help soften the squash for easier cutting in the next step.
  3. Slice both ends off of the squash and then cut it in half down the middle.
  4. Oil the open sides and then place them face down on a baking sheet.
  5. Bake them at 400 for 45 minutes to an hour.
  6. If using the seed garnish then rinse the seeds to remove the pulp. Boil in salt water for 10 minutes. Dry on paper towels then salt and roast in the oven for 8-10 minutes until golden brown.
  7. Next, saute the onions with the garlic and ginger until translucent.
  8. Add the curry paste and mix into the onions with 1 cup of water until fully combined.
  9. Then, transfer to a soup pot and add the squash by scoping it out of the skin.
  10. Add 3 more cups of water, 1/2 a cup of coconut milk, and salt.
  11. Cook for 20 – 30 minutes on low then blend with an immersion blender.
  12. Taste and add the remaining coconut milk if desired.
  13. Serve with sour cream and roasted seeds.





  1. Butternut squash soup is a favorite this time of the year and you have shared a different version (for me anyways) with the addition of curry and coconut. That’s the best part of cooking – creating recipes with ingredients that you like. Thanks for coming to Fiesta Friday #250!

    Liked by 1 person

    1. Thank you for hosting! I agree that squash provides such a versatile base for many fall flavors. I also love experimenting and finding new combinations! Thanks for stopping by.


  2. This sounds and looks like a real stunner of a soup! This is one of my faves in this colder weather. Just delicious. Thank you so much for sharing it with #FiestaFriday

    Liked by 1 person

    1. Hi there – thanks for the note. It was indeed filled with flavor and perfect for fall! Thanks for hosting.


  3. One of my favourites too – although I’m surprised you don’t add the skin – for the extra fibre…..sometimes if I don’t add the skin I keep it aside and chop it into chunks to add to salads. Food for thought!


    1. Oh great idea! I’ve actually never done that but will try it. Always appreciate your tips and thoughts.


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