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Curried Butternut Squash Soup with Coconut Milk

Curried Butternut Squash Soup with Coconut Milk is a velvety smooth soup with curry flavors and a bit of a kick thanks to Sriracha sauce. I keep this in my freezer for “don’t-feel-like-cooking-moods,” especially during the colder months.

See the notes at the end of the recipe for directions for making in an Instant Pot.

Updated November 2018.

Curried Butternut Squash Soup with Coconut MIlk

Recipe Inspiration

Friends? Family? Internet? Blogs? Magazines? Cookbooks? Restaurants? Prepared meal services? TV? Newspaper clippings? Your own head?

Me, too! It’s so exciting to find something new. That’s the way I feel about this recipe.

Butternut Squash Soup of any kind first crossed my radar when I read about it on Orangette. Interestingly, she got it from someone else. That person adapted it from a Better Homes and Gardens recipe.

Doesn’t that seem to be the way recipes evolve these days?

I kinda like it. In my mind, there’s no reason to reinvent the wheel when you only need a hole patched, a differently sized wheel, or a better way to install the wheel.

An Easier Way to Peel Butternut Squash

Honestly, I have avoided butternut squash for years because I found the preparation too difficult and time-consuming. I know I could buy already peeled-and-cubed squash at the supermarket. But somehow, that’s a guilt-inducing option I can’t seem to justify.

However, since I discovered this trick for softening the skin, I’ve been eating butternut squash like there’s no tomorrow.  Place a whole squash into your microwave and cook on HIGH for 4-5 minutes.

Once it cools a bit, cut the ends off and peel with a potato peeler. Cut whole squash in half and clean out seeds.

On the other hand, you may want to slice the whole squash in half before you peel if it’s easier for you to handle.

How to clean seeds out of butternut squash

Use a spring-loaded ice cream dipper, melon baller (my favorite), or a grapefruit spoon to quickly extract the seeds and the stringy stuff that holds them together.

using an ice cream dipper or melon baller to remove squash seeds

Recipe Notes

#1

If you want a creamy texture without using the real cream called for in so many butternut soup recipes, try coconut milk (“lite” if you prefer). It’s not too heavy but adds a nice mouth-feel and only the slightest coconut flavor.

#2

Don’t leave out the Asian fish sauce. It’s easy to find in the Oriental section of the grocery store and keeps forever. Moreover, I predict you will find other uses for it, especially if you like stir-fry recipes.

#3

Likewise with the Sriracha or rooster sauce, as we call it at my house. You don’t need much but it adds an unforgettable zing.

#4

If you happen to have an immersion blender, it was made for this recipe. Alternatively, use a blender or a food processor to whip this soup into creamy submission, but an immersion blender means no extra dirty dishes.

How to assemble “Butternut Squash Soup with Coconut Milk and Curry using an Instant Pot

Curried Butternut Squash Soup
Sauté onions in coconut oil.
cutting up squash
Chop softened and peeled squash into 1″ pieces.
Curried Butternut Squash Soup
Add remaining ingredients except for the cilantro.
Curried Butternut Squash Soup
Cook for 10 minutes on High Pressure. Use a natural or quick release (of pressure.)
Curried Butternut Squash Soup
Use an immersion blender, a food processor, or a blender to purée.

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Paula

Curried Butternut Squash Soup with Coconut MIlk

Butternut Squash Soup with Coconut Milk and Curry

Yield: 4-5 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A smooth and comforting Butternut Squash Soup with depth of flavor and a nice kick from Sriracha sauce. See the notes at the bottom of the recipe for how to make this soup in an Instant Pot.

Ingredients

  • 1 tablespoon coconut oil (or olive oil)
  • 1/2 cup chopped, frozen onion
  • 2-3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 whole butternut squash
  • 1 (14-ounce) can unsweetened coconut milk
  • 2 cups chicken broth
  • 1 tablespoon maple syrup (I sub a packet (1/2 teaspoon) of erythritol/stevia blend to cut the sugar)
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon or less Sriracha
  • Fresh cilantro for garnish

Instructions

  1. Saute onion in coconut oil in medium-size dutch oven or large saucepan until onion is translucent.
  2. While onion cooks, microwave whole, unpeeled butternut squash about 5 minutes to soften skin. Cut off each end, divide in half and remove seeds. Peel each half, then cube squash into 1-inch cubes.
  3. Add garlic to onion and sauté for 1-2 minutes. Stir in curry powder and continue cooking for another minute or two.
  4. Add squash, coconut milk, chicken broth, maple syrup, fish sauce, and Sriracha sauce to onion mixture. Bring to a boil and allow to simmer until squash is soft.
  5. Use an immersion blender to puree soup in in the dutch oven you made it in. (Or you can use a blender or food processor.)
  6. Garnish with cilantro if desired.

Notes

Instant Pot Instructions

  1. Sauté onion in coconut oil in Instant Pot until onion is translucent, about 2 minutes.
  2. While onion cooks, microwave whole, unpeeled butternut squash about 5 minutes to soften skin. Cut off each end, divide in half and remove seeds. (A spring-loaded ice cream scoop works like magic) Peel each half, then cube squash into 1-inch cubes.
  3. Add garlic to the onion and continue to sauté for 1-2 minutes. Stir in the remaining ingredients except cilantro. Set to High Pressure for 10 minutes. Allow pressure to release naturally.
  4. Use an immersion blender to puree soup in in the Instant Pot. (Or you can use a regular blender or food processor.) Garnish with cilantro if desired.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 1011mgCarbohydrates: 25gFiber: 3gSugar: 7gProtein: 13g

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Betty

Saturday 1st of March 2014

This looks so good! I love coconut milk in my butternut soup, but I've never tried the fish sauce in it. I will definitely try adding it next time. :)

Susie

Sunday 23rd of February 2014

Looks yummy. I'll eat it if you make it!

Becky

Sunday 23rd of February 2014

This looks great, and I have a butternut squash in my frig that has been staring at me for a week. I am like you, sometimes it just seems like too much trouble to tackle that thing! Oh, and by the way, I bought my first bottle of roasted garlic oil, and it is the best thing since sliced bread! I can now fix those veggies when I am in a hurry without mincing all that garlic. Thanks so much, Paula, for that recommendation!

Katrina

Sunday 23rd of February 2014

Mmm, I want this for dinner--soon! Sounds so good.