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5 from 7 votes

Vegetarian Butternut Squash Soup

With a creamy texture and warm flavours of curry and ginger, this vegetarian butternut squash soup is the perfect comfort food.
Prep Time20 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 303kcal
Author: Deanna


  • 3.5 Pounds Butternut squash, peeled, seeded and cubed
  • 3 Cloves Garlic
  • 4 Tbsp Olive oil divided
  • 2 Cups Diced onion 1 medium onion
  • 2 tsp Fresh ginger, grated
  • 2-3 tsp Curry powder depending how spicy you like it
  • 5 Cups Vegetable broth low sodium
  • 1 Can Coconut milk
  • Salt & Pepper to taste
  • 1/4 Cup Pumpkin seeds optional for garnish


  • Preheat your oven to 400 degrees.
  • Peel, seed and cut the squash into 1 inch cubes. Place it in a large bowl along with the garlic cloves then add 2 tablespoons of olive oil and toss to coat. Place it on a baking sheet and pop it in the oven to roast for about 30 minutes, or until soft.
  • While the squash is roasting, add 2 tablespoons of olive oil to a heavy pot or dutch oven then add the onion and cook on medium heat until the onion is soft. Add the ginger and curry and cook another 1-2 minutes.
  • Remove the squash from the oven and add to the pot along with the garlic.
  • Add the vegetable broth and then, very carefully, puree the squash with an immersion blender until smooth.
  • Add the coconut milk and salt and pepper to taste. Continue heating and stirring until heated through.
  • Serve garnished with a drizzle of coconut milk or some pumpkin seeds.


  • When using an immersion blender with hot liquids, make sure the blender is fully submerged before turning it on to avoid splashing.
  • If you do not have an immersion blender you can use a standard blender.  Work in small batches filling the blender no more than half way.  Start on low speed and gradually increase the speed.  Use a folded kitchen towel to hold the lid in place and prevent it from popping off. 


Calories: 303kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Sodium: 888mg | Potassium: 1187mg | Fiber: 7g | Sugar: 10g | Vitamin A: 28565IU | Vitamin C: 61mg | Calcium: 159mg | Iron: 4mg