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Butternut Squash Soup with Curry and Coconut Milk


It’s that time of year again – squash and soup season!

I love soup. I grew up with soup at every dinner and have tried to do the same in my house now.

When I was in undergrad at NYU, there was a small lunch counter that served a pumpkin soup with curry that was delicious. I looked around for a recipe but couldn’t find one, so I made up my own. I have served this soup at all the Thanksgiving dinners I’ve hosted and make it multiples times a year because it is just that good!

Start with a butternut squash, peeled, seeded and cubed.



Saute onion and garlic


Add spices


Saute until fragrant


Add the cubed squash and saute for a few minutes



Then add the stock. Bring to a boil and cook for 25-30 min until squash is soft. Puree with an immersion blender off the heat. Stir in the coconut milk.

Finally ladle into bowls and finish with a few drops of heavy cream – swirl for effect. Enjoy!



Curried Butternut Squash Soup (click here for recipe without pictures)

6 tbsp unsalted butter
3 cups yellow onions, chopped (about 1.5 large)
4 tsp garlic, minced
4 tsp curry powder
1 tsp kosher salt
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp cayenne
4 lbs butternut squash, cut into 1-in pieces (about 2)
6 cups vegetable (or chicken) stock
1 1/2 cups coconut milk (I use low-fat), shake can before using
1/2 cup heavy cream, for drizzling


1. In a large, heavy pot, melt butter over medium-high heat. Add onions and cook, stirring frequently, until soft, about 4 min. Add garlic, curry powder, salt, turmeric, cumin and cayenne, saute until fragrant, about 45 sec.

2. Stir in squash, cook for 3 min. Add stock and bring to a boil

3. Reduce heat and simmer (partially covered), stirring occasionally, until squash is soft, about 25-30 min. Remove from heat.

4. With an immersion blender, puree until smooth. Return to medium heat and add coconut milk, adjust seasoning to taste.

5. Ladle into bowls and serve with 1 tsp heavy cream drizzled on top.