Curried Butternut Squash Soup

Curried Butternut Squash Soup


A warm bowl of soup is perfect for chilly weather.

There were no other options for “soup” when I was a kid. I would concoct our own versions of chicken noodle soup or chunky beef and vegetable for ourselves after school, which were the only options.

Over time, we learned that the finest soups require the least amount of time and effort on our part, and those recipes are hard to come by. This meal tastes much better when made with only a few simple ingredients, cooked in a pot while you’re away for an hour or two.


However, in terms of taste and ease of preparation, this curried butternut squash soup is my favorite. A blender is all needed to make this dish, and the wait for the squash to roast is the most challenging aspect of it all. With the earthy butternut squash, the deep red curry paste, and a touch of coconut flavor, this dish is a match made in culinary heaven.

This blender from Vitamix’s Ascent Series is a new discovery for us. Our immersion blender is gathering dust in the back of our cabinet because this one is so powerful and so silent. To make curried butternut squash soup, simply combine all of the ingredients in the Vitamix and click the “magic” button. The soup is ready in two minutes.


Having a soup that’s this simple to cook frees you up to focus on the other components, like CURRY BUTTER CROUTONS.

After tasting these, I couldn’t believe it had taken me so long to figure out they were fantastic. Curry butter croutons are now a regular feature on my dinner table.

Adding this spread to toast with eggs, avocado, and bacon makes for a truly epic take on a classic breakfast.

But I’m getting ahead of myself. This curried butternut squash soup is an excellent starter for Thanksgiving dinner because of its unique flavor.




  • 2 small to medium peeled and de-seeded butternut squash (cut into 1-inch chunks)
  • 3-5 cups of hot chicken or vegetable stock
  • 1 cup of coconut milk
  • 3 tablespoons of red curry paste
  • 1 teaspoon of salt
  • 1 lime (cut into wedges)
  • chopped cilantro for garnish
  • salt & pepper
  • olive oil
  • red chilies for garnish


  • 1 loaf of crusty bread
  • 4 tablespoons of butter
  • 1 tablespoon of red curry paste
  • 1 tablespoon of honey


  1. Set the oven to 400 degrees Fahrenheit. Sprinkled with salt, pepper, and a few generous drizzles of olive oil, the chopped butternut squash was spread out on a sheet pan covered with parchment paper. For 50 minutes, roast the squash at 400 degrees Fahrenheit.
  2. You’re ready to start your soup when the squash is soft, and the edges are just beginning to crisp up. The squash, half the broth, the curry paste, the coconut milk, and the salt should all be added to your blender until smooth. Until the fill line, you can keep adding chicken broth while blending. You might also need to bang the blender pitcher against the counter to eliminate any air bubbles.
  3. Pour the soup into a pot or soup crock for serving, and if necessary, whisk in the remaining stock.
  4. Cut some crusty bread into thick slices to make the curry butter croutons. Mix the honey, softened butter, and red curry paste in a small bowl. Toasts should be butter-spread and baked in a 425°F oven or toaster oven. Toasts should be baked till light golden brown, turning them over once halfway through to ensure toasting on both sides.
  5. Serve the soup with the bread croutons you’ve cut into it. Add cilantro, lime wedges, and a scattering of red chilies as garnishes (if using).

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