How to make curried butternut squash soup?

Cook onion, garlic, and ginger with curry spices. Add squash and broth, simmer until tender, blend smooth, then stir in coconut milk.

How long will butternut squash soup last in the refrigerator?

It will last 4–5 days in an airtight container in the fridge.

Butternut squash usually takes 20–25 minutes to soften when simmered in liquid.

Like soup, it will keep for 4–5 days refrigerated, or longer if frozen.

A silky, spiced bisque made with roasted butternut squash, coconut milk, and warm curry flavors — creamy, comforting, and perfect for cozy meals.

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Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant and softened.
Add spices: Stir in curry powder and turmeric. Cook for 1 minute to toast spices.
Add squash & broth: Add cubed butternut squash and pour in broth. Bring to boil, reduce heat, and simmer 20–25 minutes until squash is tender.
Blend: Use immersion blender (or transfer in batches to blender) until smooth and creamy.
Add coconut milk: Stir in coconut milk. Simmer gently 5 more minutes. Season with salt and pepper.
Serve: Ladle into bowls, garnish with herbs and optional toppings.

For extra depth, roast the squash at 400°F for 25 minutes before adding it to the soup. It intensifies the sweetness and flavor.