If you’ve ever ordered a curried butternut squash soup at a café and want to recreate it, this is the recipe. Curry powder and a pinch of cinnamon do the heavy lifting.
A Little Kitchen Note From Me
A friend once asked me to recreate a curried squash soup she’d had at a café near her office, and this is what I landed on after a few tries. It’s the one people ask for the recipe for. Serve it with warm naan and you’ll understand why.
Curried Butternut Squash Soup with Coconut Milk
Prep Time: 10 minutes | Cook Time: 22 minutes | Serves: 4
Ingredients
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• ¼ teaspoon ground cinnamon
• 5 cups butternut squash, cubed
• 3 cups vegetable broth
• 1 cup coconut milk
• ½ teaspoon salt
• 1 tablespoon maple syrup (optional)
• 1 tablespoon lime juice
Instructions
1. Heat the oil and cook the onion for 4 to 5 minutes, until soft.
2. Stir in the garlic, curry powder, and cinnamon. Cook for 1 minute, until fragrant.
3. Add the squash and broth. Simmer for 15 minutes, until tender.
4. Stir in the coconut milk, salt, and maple syrup, if using. Simmer for 2 minutes.
5. Blend until smooth, then stir in the lime juice and serve.Fragrant, curry-spiced version is closest to a café-style butternut squash soup with coconut milk.
Nutrition Facts
These values are estimated per serving and may vary slightly depending on exact ingredients used.
| Nutrient | Amount per Serving |
| Calories | 230 kcal |
| Total Fat | 14 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Protein | 3 g |
| Vitamin A | 350% DV |
| Vitamin C | 45% DV |
Easy Substitutions
• Curry powder swap for garam masala, or 1 tablespoon Thai red curry paste for a different edge
• Maple syrup swap for coconut sugar, or honey if not vegan
• Coconut milk swap for light coconut milk to cut calories
• Vegetable broth swap for chicken broth if you don’t need it vegetarian
How to Store and Reheat
• Fridge Store in an airtight container for up to 4 days
• Freezer Freeze in portions for up to 3 months; thaw overnight before reheating
• Reheating Warm gently on the stovetop over medium-low heat, or microwave in 1-minute bursts
• After freezing, coconut milk can separate slightly once thawed. A quick whisk brings it back together
Frequently Asked Questions
What curry powder should I use?
A mild or medium blend works well. Use hot curry powder if you want more kick.
Can I add protein?
Yes, chickpeas or shredded cooked chicken stir in nicely at the end.
Is this the same as a BBC Good Food version?
It’s close in style, warmly spiced and curry-forward, though exact ratios differ from any single brand’s recipe.
Can I skip the maple syrup?
Yes, it’s optional and just softens the spice slightly.
What goes well on the side?
Warm naan or basmati rice.
More Butternut Squash Soup with Coconut Milk to Try
• Classic Easy Butternut Squash Soup with Coconut Milk
• Butternut Squash Soup with Coconut Milk and Ginger
Final Thoughts
Curried butternut squash soup with coconut milk brings café-style flavor to your own kitchen in well under an hour. Serve it with warm bread and you’ve got a proper meal.
