Curried Coconut Butternut Squash Soup

Introduction: Curried Coconut Butternut Squash Soup

About: With more and more people leaning towards healthier, kinder, more sustainable food choices, I love creating recipes that fit this criteria and help people to make better choices without sacrificing taste. I...

There is truly nothing like home made soup. Here in Vancouver we are fortunate to have a lovely local company that provides a bunch of original, tasty, fresh, organic ‘home-made’ soups to our mainstream local grocery stores. Yeah they cost a bit more but with a clean list of ingredients and outstanding flavour, it’s well worth it. When I’m in a hurry or just don’t feel like cooking, I buy their stuff and when I want to recreate those lovely exotic flavours at home, this Curried Coconut Butternut Squash Soup is what I make. With coconut milk, garlic, ginger, bay leaves and a hint of curry, this soup is downright delicious and perfect for entertaining.

This is the only way my kiddos will eat squash (!!!) and since we are still trying to plow through last summer’s abundant harvest and this is incredibly delicious, we make this often!

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Step 1: The Ingredients!

2 tbsp (30 ml) organic canola oil

1 cup (150 grams) diced onions

3 cloves garlic, pressed

¼ cup (15 gram) minced ginger

4 bay leaves

5 cups (1025 grams) butternut squash, cubed

1½ (8 grams) tsp salt

1 tsp (2 grams) curry powder

2 cups (475 ml) vegetable stock

1 15 oz can coconut milk

red pepper flakes to taste (optional)

Step 2: Get Ready!! Get Cooking!

Prepare all or your ingredients. In a soup pot, heat your oil over medium heat. Add your diced onion and cook for about 4 minutes. Add your minced ginger and your pressed garlic and cook for another minute. Gently add your bay leaves, salt, curry powder and cubed butternut squash and stir well to combine. Allow this to cook for 10 minutes stirring occasionally.

Now add your vegetable stock, cover and bring it to a boil and then lower the heat to a simmer and allow it to cook for 15 minutes, stirring every 5 minutes or so. Add your can of coconut milk and stir again. Cook for another 15 minutes, remembering to stir every 5 minutes. Remove the bay leaves.

Step 3: Yummy!

Use an Immersion Blender to puree. Allow the soup to simmer for another 10 minutes, adjust salt to taste and add red pepper flakes if you’d like. Enjoy!!!

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    2 Discussions


    3 years ago

    There is something about butternut squash and coconut milk that is just perfect. I have a similar recipe that uses cilantro instead of ginger and curry that is one of my all time favorites. I may try your version next time!


    Reply 3 years ago

    I agree. I'm a huge fan of both!! :)