Roasted Curry Coconut Butternut Squash Soup

Roasted Curry Coconut Butternut Squash Soup

Serves 6-8



2 small or 1 large butternut squash- peeled, diced

1 large sweet potato – Peeled and diced

1 large yellow onion

3 cloves garlic, minced

3 inches ginger, peeled and minced

1 can coconut milk

5 cups vegetable broth or chicken bone broth

1 ½ tsp curry powder

½ tsp turmeric

1 tsp salt

¼ tsp black pepper

Optional toppings


Pomegranate seeds

Drizzle of coconut milk

Kale Chips

Pumpkin Seeds



  1. For butternut squash, peel, then cut in half length wise, scoop out seeds. Then dice.*
  2. Place butternut squash and sweet potato on cookie sheet or roasting pan, drizzle with olive oil. (optional step for extra flavor, sprinkle with additional curry powder, turmeric, salt and pepper and then toss to coat)
  3. Roast butternut squash and sweet potato in 400 degree oven for 45 minutes
  4. In soup pot, on medium to medium-high heat, saute onions, garlic and ginger. After 5 minutes add the 1 ½ tsp curry, ½ tsp turmeric, 1 tsp salt, ¼ tsp black pepper, continue to saute until slightly golden and onions are soft
  5. Add one can coconut milk, broth, and roasted squash and sweet potato.
  6. Bring all to a simmer for 10 minutes
  7. If you have an imertion blender, then blend the soup while in the pot. If you don’t have an imertion blender, transfer soup in batches to a blender and blend until smooth. Return blended soup back to the pot and stir to combine. Depending on thickness of soup, you may want to add ½ cup-1 cup broth or coconut milk to get the desired consistency

*If you do not want to peel and dice your squash, simply cut in half lengthwise, scoop out seeds, than place on cookie sheet. Roast approx. 1 hour. After squash cools, scoop out flesh or easily cut off outer peel.  If you do not wish to peel and dice sweet potato, simply roast and then cut in half and scoop out flesh, discard potato skin. This step can be done ahead of time. Dice and add to broth in step 5.

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