Curried Butternut Squash Soup with Coconut Milk
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This Thai-inspired Curried Butternut Squash Soup with Coconut Milk is perfectly spicy, incredibly creamy and healthy all at once! Switch up your soup game with this super satisfying and nutritious soup!
In the mood for soup? I’ve got you covered with Easy Creamy Potato Soup, Roasted Cauliflower Soup, Carrot Soup, Green Chile Stew, and Tomato Basil Soup.
Why This Recipe Works
- Incredible Flavors: One thing I love about curry is that it is a wonderfully strong flavor and can make anything taste good. The combination of silky smooth, slightly sweet squash along with the curry and coconut milk makes this soup so flavorful! I top it with a Thai gremolata which is chopped peanuts, cilantro, lime zest and red chili flakes which adds a lovely crunch and fresh flavor!
- Easy to Make: This beautiful curried butternut squash soup with coconut milk is surprisingly easy to make. I made mine in the slow cooker, but you can also make this on the stove! After just a few minutes of prep, you can throw everything into the slow cooker to cook. Then blend and you are ready to eat!
- So Beautiful: Just look at it! This soup is so appealing to the eye. All creamy and yellow and delicious-like. So bright and cheerful looking it’s almost like a winter-summer soup hybrid.
Ingredients
Here’s what you’ll need to make this slow cooker creamy butternut squash soup:
- Butternut Squash– Peel and dice your butternut squash. Frozen butternut squash will work as well for this recipe.
- Unsweetened Coconut Milk– You can get this in a carton or it is also sold in cans.
- Chicken Broth– Chicken broth goes well with this soup, but if you want to keep it vegetarian you can use vegetable broth!
- Brown Sugar– A little brown sugar brings out the sweetness in the squash and balances the spices.
- Sriracha– For a little spice, add some sriracha to taste.
- Lime– Freshly squeezed lime juice is amazing in this soup. If you have bottled lime juice, it will work but you will lose some freshness!
- Milk– For a vegan soup, replace the milk for more coconut milk.
- Cilantro– Freshly chopped cilantro.
- Lime Zest– Use the zest from the limes you use in the soup.
- Red Chili Flakes– For a kick of spice!
Here’s How You Make It
For the Curried Butternut Squash Soup with Coconut Milk
- Add butternut squash, coconut milk, chicken broth, onion powder, brown sugar, sriracha sauce, lime juice, garlic powder, and curry powder to slow cooker. Cover and cook on high 2-3 hours or on low 4-5 hours. (photos 1-2)
- Blend mixture until smooth using an immersion blender, regular blender, or food processor. You may need to do this in batches depending on your available equipment. Return mixture to slow cooker. Add salt to taste and milk to thin the soup to the desired consistency. (photo 3)
For the Thai Gremolata
- Just before serving, prepare the gremolata. In a small bowl stir together cilantro, peanuts, lime zest, and red chili pepper flakes. Serve soup warm and top with gremolata, and enjoy! (photo 4)
Expert Tips
- Technically, you can make this soup really super easy and not do the Thai gremolata. But, you’ll be missing out on a lovely addition of flavor and texture.
- This is a great soup to make ahead! You can freeze your curried butternut squash soup in an airtight container or bag for up to 3 months. Once you are ready to eat, thaw in the fridge overnight and the reheat in the microwave!
- While this soup is filling and delicious on it’s own, you can also pair this with a grilled cheese or some focaccia bread to dip!
Frequently Asked Questions
Using an immersion blender is the easiest way to blend soup. However, if you don’t have one and you have a normal blender or food processor you can totally use that instead. You’ll want to let the soup cool down a little bit prior to blending it. When you do blend it, place the lid tightly on the blender and hold it down with a towel. Hot liquid in a blender creates pressure and the lid could pop off if you aren’t holding it down tightly! Blend in batches if needed.
Absolutely! If you don’t have a slow cooker, cook this soup in the same way in a large pot on the stove. Let it simmer for about an hour before blending!
More Soup Recipes To Try
- Roasted Cauliflower Soup
- Creamy Butternut Squash Soup
- Slow Cooker Tomato Basil Soup
- Carrot and Coriander Soup
- Creamy Mushroom Soup
- Loaded Baked Potato Soup
- Pumpkin Soup
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Curried Butternut Squash Soup with Coconut Milk
Ingredients
- 2 pounds butternut squash, peeled and diced
- 14 ounces unsweetened coconut milk
- 3 cups chicken broth
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1-3 teaspoons sriracha sauce, (or to taste)
- juice of 2 limes
- 1 teaspoon garlic powder
- 1 tablespoon curry powder
- 1-2 cups milk
- 3 teaspoons salt , (or to taste)
Thai Gremolata
- ¼ cup packed cilantro leaves, roughly chopped
- ¼ cup peanuts, roughly chopped
- zest of 1 lime
- ½ teaspoon red chili pepper flakes , (optional)
Instructions
- Add butternut squash, coconut milk, chicken broth, onion powder, brown sugar, sriracha sauce, lime juice, garlic powder, and curry powder to slow cooker. Cover and cook on high 2-3 hours or on low 4-5 hours.
- Blend mixture until smooth using an immersion blender, regular blender, or food processor. (You may need to do this in batches depending on your available equipment) Return mixture to slow cooker. Add salt to taste and milk to thin to desired consistency.
- Just before serving, prepare the gremolata. In a small bowl stir together cilantro, peanuts, lime zest, and red chili pepper flakes. Serve soup warm and top with gremolata.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is a tablespoon of onion powder accurate? I have never used that much in a recipe before
Hi Linda- it is correct!
this recipe is amazing! I get rave reviews every time I made this! I usually made this on the stovetop and the chickpeas are delish!! thanks for sharing
So happy that you love it! Can’t beat a crowd pleaser! 😉
These look great!
I love your blog
thanks for about your ideas tiffany
This looks like my kind of dinner! Thanks!
This soup is velvety, full flavored and incredibly soothing. There is a little heat from the sriracha but the other flavors meld perfectly – none overpower the other. i made it according to the recipe, except i added a teaspoon of salt and because i accidentally didn’t buy enough cubed squash, i added two cans of organic butternut squash, saving me a trip to the grocery! it is 8am and i’ve just had a bowl and am in love.
Hello!
The soup turned out great! I am wondering if any of you ever freezed that soup? If so, did it change the texture?
Approximately how many cups of squash is 2 lbs?
I don’t often comment, but this soup is soo good and I have shared it so many times that I felt that I should! This is my all time favourite soup so far…. amazing flavour and so easy!! Everyone I make it for, LOVES it and asks for the recipe. Thanks so much, Tiffany!!
Deanna, I use about 4 cups of squash to 2lbs. I always double the recipe and 1 large squash is about 8 cups.
I don’t know if it makes a difference, but I also use a Vita Mix to blend the soup and find I don’t have to add the regular milk, as it is ‘soupy’ enough without it… which is good for lactose intolerant people.
Just made this (exactly as the directions stated) and it was delicious! Perfect for winter: spicy, warm, and creamy. Love how easy it was to make and it was great to use the crockpot other than for making chili!
I’ve given a few mason jars of it to friends, and they are also raving about it.
Thank you for sharing!
I made this soup and it was wonderful. I added fresh ginger for an extra kick. It was a big hit.
I was excited to try this soup. Traditional butternut squash soup is delicious but I was excited to try something new. I have to admit that the lime in this recipe seemed to be too “forward” to our family, overtaking all other flavors (except for the cilantro in the gremolata. Although it was fun to try something new, we didn’t care for this soup. Sorry!