Curried Roasted Butternut Squash Soup
on Sep 07, 2018, Updated Mar 13, 2025
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What’s says Fall more than a Curried Roasted Butternut Squash Soup? This soup is vegan, gluten-free, oil-free and easy to make.
Table of Contents
Let me tell you a little bit about this soup: squash, red curry, coconut, lime, carrots, creamy, dreamy, healthy, lick-your-bowl delicious. I think that describes it pretty well! It’s easy to make, packed with nutrition and full of rich flavours. Plus it’s vegan, oil-free, nut-free and gluten-free so I hope you can all enjoy it!
Nutrition Details
This recipe makes 4 large entree-sized servings or 6 smaller starter-sized servings. If you enjoy 4 servings of approximately 450 grams each, each serving is 193 calories with 37 grams of carbohydrates, 4 grams of fat and 5 grams of protein. You’ll also be getting 10 grams of dietary fibre with 10% of your daily calcium and iron, more than your daily vitamin A in the form of beta-carotene and about half your daily vitamin C. This recipe is also rich in potassium, folate, vitamin E and manganese.
If you serve it in 6 servings of 300 grams each, each serving will be 126 calories with 25 grams of carbohydrates, 2 grams of fat and 3 grams of protein.
More Healthy Soups
Loving this soup? For some more yummy, easy and healthy soups, try my:
- Creamy Cauliflower Wild Rice Soup
- Spicy Vegan Black Bean Soup
- Vegan Cashew Carrot Soup
- Vegan Chickpea Vegetable Chowder
- Butternut Squash Lentil Soup
- Butternut Squash Curry with Chickpeas and Spinach
More Recipes to Try!
Curried Roasted Butternut Squash Soup
Ingredients
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste, I use Thai Kitchen
- 1 tsp sea salt
- 4 cups roasted butternut squash, approx. 1 large or 2 small
- 2 1/2 cups carrots, chopped (approx. 4 medium carrots)
- 3 cups vegetable broth
- 1 cup light or full-fat coconut milk
- 1 tbsp brown or coconut sugar
- 2 tbsp fresh lime juice
- salt and pepper, to taste
Instructions
- Pre-heat oven to 450 degrees.
- Cut your squash in half, spoon out the seeds and place face down on a cookie sheet.
- Roast until easily pierced with a fork. This should take about 30 minutes. Remove from oven and set aside.
- In a soup pot, saute the onion and garlic in a splash of water or broth for 5 minutes, stirring occasionally.
- Add the ginger, spices and red curry paste. Cook for a few more minutes, adding more water or broth as needed so it doesn’t stick.
- Add the chopped carrot.
- Peel the butternut squash, chop and add to the soup or scoop it out of the peel with a spoon and right into the soup.
- Add the coconut milk and vegetable broth.
- Simmer for about 20 minutes or until carrots are soft.
- Add to a blender and puree until smooth and creamy.
- Pour back into the pot and stir in the lime and sugar. Season with salt and pepper, if needed.
- Serve with fresh lime and cilantro or store in the fridge for up to 5 days.
This was the best butternut squash soup ever!
All the ingredients work so well together and the flavors are just amazing!!
I added a few small red potatoes because I like my soup on the thicker side and used Indian curry paste. I didn’t add sugar thinking that the carrots will bring enough sweetness.
Can’t wait to make it again. Thank you so much!
Thank you so much for letting me know!! And thanks for the reminder that I need to make these again asap! 🙂
Want to make this tonite, but I don’t see what to do with the carrots– roast first?
Nope, just peel and chop and throw them right in the soup.
Thanks! Can’t wait to try it!
Love the Thai twist to butternut squash soup!
This was really amazing. I was trying to emulate a recipe from a local thai restaurant that closed and this was pretty much perfect! a perfect balance of flavor, sweet, savory, tangy and the tiniest hint of heat.
I garnished with finely diced fresh red bell pepper instead of lime and cilantro and it was really good, I liked the fresh “crunch” of the bell pepper (that was how they served it in this old thai restaurant).
Also, my 5 year old absolutely adored it. He had 2 bowls and he is a picky eater!
I LOVE this soup, the flavor balance is awesome, isn’t it! I’m so glad you found the recipe and it did the trick. I needed a reminder to make it again too 🙂
I made this last night, I LOVE IT, thank you so much! I added some fish sauce instead of sea salt and a couple TBSP of organic cashew butter . I will definitely be making this again.
Hi Deryn, I just want to let you know, that this is my goto recipe ever since you posted it. I just made the first batch this fall and many is ahead. It’s so so delicious. Thanks for sharing.
This looks amazing!!! And the ingredient list is so simple.. the perfect soup :)!
The soup sounds wonderful. I love thai flavored food. Thanks for the recipe!
Just made this in the blender I won 🙂 . You’re right – it really is a terrific soup blender. And smoothies, too!