top of page

Creamy Curry Butternut Squash Soup


Confession: this was my first time ever making soup. I didn't even realize this until I finished making this and was shocked at how easy it was and was wondering why I had never done it before. Not to hype myself up, but I was also surprised at how good it came out. It was perfectly creamy and had such a good balance of squash and spiciness. I literally just put in a random amount and was going to adjust as I went but the first amount I put in of each was perfect, sorry bout it. Well actually my dad said it had a kick to it, so if you aren't that into spicy stuff, maybe skip the cumin and do more of the curry. Also, this recipe made way more than pictured, so you'll be set for days, or adjust the recipe proportionally if you aren't into the leftovers game. 


  • 1cup vegetable broth

  • 1 cup coconut cream

  • 2/3 butternut squash

  • 1 teaspoon curry

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin


  • Cut butternut squash in half 

  • Coat each open face with a light layer of olive oil

  • Roast butternut squash in over for 40 minutes at 450 degrees (check occasionally until squash is soft when punctured with knife)

  • Peel skin off of squash and cut into smaller pieces

  • Add vegetable broth, coconut cream, squash, and spices in a blender

  • Blend on variable mode on level 9/10 until creamy texture 

  • Heat up if necessary and enjoy

bottom of page