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Butternut Squash Soup

Butternut squash soup is a staple in the winter kitchen. This recipe elevates a classic by adding coconut milk, fresh ginger, soy sauce, curry powder, maple syrup, and lime juice.

Butternut squash soup

Butternut Squash Soup Recipe

This brightly hued soup brings a welcome flash of color to winter’s darkest days. Butternut squash is one of my favorite vegetables to turn into soup – you don’t need much to pretty it up, but the addition of fresh ginger and coconut milk makes it extra special. This recipe calls for butternut squash and maple syrup for sweetness, plus curry powder and soy sauce to keep it from being too sweet or bland (think of this soup as more sweet-salty than anything else). Serve it with your favorite toasted gluten-free bread.

Why You’ll Love This Recipe

Butternut squash soup with coconut and fresh ginger plus other warming spices and a touch of maple syrup is like sunshine in a bowl. This is such a gorgeously velvety and rich soup that is made extra flavorful and creamy by the coconut milk. Serving bowls of soup with lime wedges alongside is a must – the punch of citrus juice brings a hit of tartness that takes this soup from delicious to utterly sublime.

Butternut squash soup

Ingredients You’ll Need

  • Butternut squash: Peeled, cubed, and seeds removed
  • Olive oil
  • Garlic
  • Onion
  • Curry powder
  • Fresh ginger
  • Coconut milk
  • Soy sauce
  • Maple syrup
  • Vegetable broth: You can also use water

How to Make Butternut Squash Soup

For the full instructions, see the recipe card at the end of this post.

  1. Sautee onion. In a large pot, warm the olive oil and sautee the onion. Add garlic, curry powder, and ginger.
  2. Add butternut squash. Add the squash, the coconut milk, broth, maple syrup, and soy sauce. Bring to a boil, then reduce to a simmer, cover, and cook until the squash is soft, about 30-40 minutes.
  3. Puree. Puree the soup until very smooth.
  4. Serve. Serve soup hot, with lime wedges.

Hint: You can use water in place of the vegetable broth.

Butternut squash soup


To store leftover soup, let soup cool, then transfer to a glass container or jar. Store in the fridge for 3 days. To serve, gently reheat in a pot over medium heat.


Why is butternut squash soup healthy?

Butternut squash is rich in Vitamins A, C, and E, magnesium, potassium and beta-carotene. It also contains antioxidants, which can help to prevent and reduce inflammation.

How do you fix bland butternut squash soup?

Please see the recipe below! But really: Butternut squash does NOT need to be bland. Add loads of fresh ginger, a pinch of curry powder, soy sauce, and lime juice to make it anything but.

Can you boil coconut milk in soup?

Yes — you can add the coconut milk to the vegetables along with your water or broth, bring to a boil, and then reduce to a simmer to gently cook and let the flavors blend and deepen.

Butternut squash soup

Butternut Squash Soup

Nicole Spiridakis
A simple and delicious soup rich with coconut milk and ginger.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 199 kcal


  • 2 tbsp olive oil
  • 1 onion, chopped medium or large
  • 4 cloves garlic, chopped
  • 2 tsp curry powder
  • 1 tbsp fresh ginger, minced
  • 1 large butternut squash, peeled and cubed
  • 1 can unsweetened coconut milk
  • 2-3 cups vegetable broth or water
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • 2 limes, wedged for serving


  • Warm the olive oil in a large soup pot over medium heat. Add the onions and saute until they begin to soften, about five minutes. Add the garlic and cook another one to two minutes. Add the curry powder and ginger and saute a minute more.
  • Add the squash, the coconut milk, broth, maple syrup, and soy sauce. Bring to a boil, then reduce to a simmer, cover, and cook until the squash is soft, about 30-40 minutes.
  • Puree the soup until it’s smooth and velvety. An immersion blender makes this easy (and safe!), but you can also carefully puree the soup in batches in a food processor or blender.
  • Before serving, generously squeeze lime juice into each bowl.


Calories: 199kcalCarbohydrates: 4gProtein: 2gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 178mgPotassium: 192mgFiber: 2gSugar: 2gVitamin A: 7IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!


  1. I’m so excited about your cookbook! Must have it.
    My husband is not a fan of squash, but I’ll give the soup a try because I love it. The color makes me happy. So glad you’re finding the pleasing things in Casa. Isn’t it time to post another pic of bebe?

    Be well, Nicole. It’s freezing here in NJ. I love the blue shadows on the snow and my old dog making her way atop the ice. I could do with some warmth & I guess it will have to be from soup.

    Wishing you well.

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