This vegan butternut squash soup recipe is a version of an old favorite. It’s not from my childhood or anything, but it was one of the first soup recipes I posted, and it’s become one of our most searched, pinned, and most often made recipes. It’s based on a spicy combination of coconut milk, red curry, and pumpkin.
As I was making it again a few weeks ago, I couldn’t help but tweak a few things to make the recipe easier and more straightforward. I swapped butternut squash for the pumpkin and reduced the number of ingredients. If I’ve learned anything in three years, it’s that less is more, and simple is always better. Especially when you’re using really good seasonal ingredients.
Curried Butternut Squash Soup Recipe Ingredients
My simplified version of this classic soup has just 10 ingredients, so they all contribute something essential to the final dish:
- Coconut oil adds richness and light coconut flavor.
- Onion and garlic make it taste more savory and complex.
- Lemongrass goes perfectly with the red curry paste to make it fresh & bright. If you can’t find lemongrass, don’t worry – the soup is still delicious without it!
- Red curry paste spices it up! The heat of the paste is delicious with the lightly sweet squash.
- Butternut squash creates the creamy base of the soup and adds sweet fall flavor.
- Coconut milk adds extra creaminess.
- And vegetable broth, salt & pepper tie it all together.
How to Make Butternut Squash Soup
This recipe is so simple to make! Here are the easy steps you need to follow:
- Sauté onion in a large soup pot until translucent, then stir in garlic, lemongrass, and red curry paste.
- Add cubed butternut squash, a pinch of salt, coconut milk, and veggie broth. Simmer until the squash is tender.
- When the squash is cooked, remove the lemongrass from the pot and transfer the remaining ingredients to a high-speed blender.
- Puree until smooth, and enjoy! (Tip: this soup is even better on the second day, so make it ahead, or look forward to leftovers for lunch!)
If you love this butternut squash soup recipe…
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 2 (4-inch) pieces of lemongrass (optional)
- 3 garlic cloves, chopped
- 2 tablespoons red curry paste* (see note)
- One (2-pound) butternut squash, peeled, seeded, and cubed
- 1 (14-ounce) can full-fat coconut milk
- 4 cups vegetable broth
- Sea salt and freshly ground black pepper
- Heat the coconut oil in a large pot over medium heat. Stir in the onions and sprinkle generously with salt and pepper. Using the back of your knife, smash the lemongrass, if using, to release its flavors and then add it whole to the pot along with the garlic and red curry paste. Cook until the onions are translucent, then add the butternut squash and another pinch of salt and stir.
- Reduce the heat to a simmer and add the coconut milk and vegetable broth. Cover and simmer, stirring occasionally, until the squash is very soft, 40 to 60 minutes depending on your squash.
- Remove the lemongrass pieces and pour the soup into a high-speed blender, working in batches if necessary. Puree until smooth. Taste and adjust seasonings.