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Curried Butternut Squash Soup

Prep Time 20 minutes
Cook Time 45 minutes
Servings 4
Calories 376kcal


  • 3 Tablespoons Mild Tasting Oil (see notes below)
  • 24 Ounces Butternut Squash cubed
  • 1 Yellow Onion diced to the same size as butternut squash cubes
  • 2 Cloves Garlic minced
  • 4 Sprigs Thyme
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Curry Powder
  • 1/2 Teaspoon Cumin
  • 1 Cup

    Vegetable Broth

  • 1 Can Coconut Milk full fat


  • Preheat oven to 375 F.
  • Toss cubed butternut squash (24 Ounces), diced yellow onion (1), minced garlic (2 cloves) and thyme (4 sprigs) in veggie oil (2 tablespoons) and spread onto a rimmed baking sheet.
  • Salt (1 teaspoon) and pepper (1/2 teaspoon) veggies, and cook for 45 minutes, or until the veggies are soft and start to brown.
  • In a large stockpot, add remaining veggie oil (1 tablespoon) and heat over medium.
  • Once shimmering, add curry powder (1 teaspoon) and cumin (1/2 teaspoon). Toast until fragrant, about 2-3 minutes.
  • Add coconut milk (1 can) and vegetable broth (1 cup). And stir to incorporate.
  • Once the veggies are done, and the coconut milk/broth base is warm, add the veggies. Be sure to destem the thyme.
  • Use a stick blender to blend all the ingredients together. Or, place ingredients in a high-speed blender* (easier!). Blend until smooth.
  • Scoop the soup into bowls and top with pumpkin seeds fresh thyme and coconut milk and enjoy!


  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 


Calories: 376kcal | Carbohydrates: 27g | Protein: 4g | Fat: 31g | Fiber: 4g | Sugar: 5g | Net Carbs: 23g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com