This vegan butternut squash soup isn’t your average fall recipe.
It’s creamy, comforting, and full of warm curry flavor with a little kick from fresh ginger.
The twist? Coconut milk adds a velvety finish, while lime juice brightens every spoonful.
It’s the kind of bowl you’ll want to curl up with on a chilly evening.
Why I Love This Recipe
This one brings back memories of chilly fall nights when I needed something warm, fast, and deeply satisfying. The blend of curry and squash is just magic.
- 100% vegan but rich and creamy
- Easy to make in one pot
- Perfect balance of spicy and sweet
- Feels fancy, but it’s totally simple
- Makes great leftovers
What You’ll Need
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups butternut squash, peeled and diced
- 1 medium carrot, peeled and chopped
- 3 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon lime juice
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional toppings: cilantro, red chili flakes, swirl of coconut milk
Ingredients
Pro Tips
- Dice the squash small so it cooks quicker
- Use fresh ginger—it really makes a difference
- Don’t boil the coconut milk too hard or it might split
- Taste at the end and adjust salt or lime juice as needed
- For extra heat, add a little chili oil when serving
Tools Needed
- Large soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Blender or immersion blender
- Measuring cups and spoons
Substitutions and Variations
- Swap red curry paste with yellow or green for a different flavor
- Use sweet potato instead of carrot
- Add a handful of spinach at the end for extra greens
- Use light coconut milk for a lower fat version
Make Ahead Tips
- You can make this soup 2–3 days ahead and keep it in the fridge
- It also freezes really well—just thaw and reheat on the stove
Recipe & Instructions (Makes 4 servings | Total Time: 35 minutes)
Step 1: Sauté the aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for about 5 minutes, until soft and translucent.
Step 2: Add garlic, ginger, and curry paste
Stir in 2 cloves of minced garlic, 1 tablespoon grated fresh ginger, and 1 tablespoon red curry paste. Cook for 2–3 minutes, stirring often, until fragrant.
Step 3: Add squash and carrots
Add 4 cups of peeled and diced butternut squash and 1 chopped carrot to the pot. Stir to coat everything in the curry mixture.
Step 4: Pour in the broth
Pour in 3 cups of vegetable broth. Stir well. Bring everything to a boil, then lower heat and simmer for 20 minutes, or until the squash is fork-tender.
Step 5: Blend the soup
Turn off the heat. Carefully blend the soup until smooth using an immersion blender or working in batches with a regular blender.
Step 6: Stir in coconut milk and lime juice
Stir in 1 can (13.5 oz) of full-fat coconut milk and 1 tablespoon lime juice. Add 1 teaspoon salt and ¼ teaspoon black pepper. Heat gently for 2–3 minutes to warm through.
Step 7: Serve and top it off
Ladle the vegan coconut curry butternut squash soup into bowls. Top with fresh cilantro, red chili flakes, and a swirl of coconut milk if you like.
Leftovers and Storage
- Keep leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Freeze in individual portions for up to 2 months
Why This Recipe Works (Quick Science)
Butternut squash is full of natural starch, which gives the soup a creamy texture when blended—no need for cream. Coconut milk brings richness and fat that balances the heat of curry paste. Lime juice adds acid, which brightens the flavor and balances the sweetness of the squash.
Common Mistakes
- Don’t skip sautéing the aromatics—it builds flavor
- Don’t undercook the squash—it should be super soft before blending
- Don’t boil the soup after adding coconut milk—it can break and look grainy
- Using too much salt before tasting—broth and curry paste already have salt
What to Serve With
- Crusty sourdough bread or garlic toast
- Steamed jasmine rice or quinoa
- Roasted chickpeas or crispy tofu on top
- Simple side salad with vinaigrette
FAQ
Can I use frozen butternut squash?
Yes! Just toss it right into the pot. No need to thaw.
Can I make this in a slow cooker?
Yes. Just add everything except the coconut milk and lime. Cook on low 6–8 hours. Blend, then stir in the rest.
Can I use light coconut milk?
You can, but it won’t be quite as rich.
How spicy is it?
Mild to medium, depending on the curry paste. Add chili flakes for more heat.