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This creamy butternut squash soup is warm, comforting, and full of layered flavor thanks to a blend of sweet squash, apple, coconut milk, and a gentle hint of curry. Steaming the squash keeps the flavor clean and bright, and blending it with sautéed aromatics creates a silky, restaurant-style texture—without any cream.
It’s also a flexible recipe that adapts to your pantry and your taste. Swap in another winter squash, add more curry for depth, or brighten it with fresh herbs. The soup reheats beautifully, making it a great candidate for meal prep or a cozy weeknight dinner.
What You’ll Like About This Dish
Rich and velvety texture. Coconut milk and tender steamed squash blend into an ultra-smooth, creamy soup.
Layered flavor. Apple, curry powder, thyme, and aromatics build gentle depth without overpowering the squash.
Flexible and customizable. Use different squash, adjust the spice, or finish with flavorful garnishes.
Ingredient Notes
- Butternut squash: Two medium squashes (about 6 pounds total) should yield 3 to 3½ cups mashed. Freshly steamed squash gives the cleanest flavor.
- Apple: A sweet-tart variety like Honeycrisp adds subtle sweetness and brightens the soup.
- Ghee or butter: Either works for sautéing and adds depth; ghee gives a warmer, nutty flavor.
- Onion and celery: Build the aromatic base. Chop them evenly for even cooking.
- Garlic: Grated garlic integrates smoothly and adds gentle sharpness.
- Broth: Use unsalted chicken or vegetable broth so you can control the seasoning.
- Coconut milk: Full-fat canned coconut milk creates the best texture; avoid the carton variety.
- Curry powder: Start with ½ teaspoon and increase to taste. Curry blends vary widely in strength.
- Honey or maple syrup: Optional, but helps balance savory and spicy notes.
- Cayenne pepper: Adds gentle heat—adjust to your liking.
- Garnishes: Olive oil, cilantro, bacon, or parsley add color, texture, and contrast.
Steps to Make Creamy Butternut Squash Soup
- Peel the squash, remove the seeds, and cut into chunks. Steam until tender and mash to measure 3 to 3½ cups.
- Melt ghee or butter in a large saucepan and sauté the apple, onion, celery, and garlic until tender.
- Add the broth and thyme sprig, cover, and simmer until the vegetables are soft.
- Add the coconut milk, squash, curry powder, salt, cayenne, and honey or maple syrup. Heat through.
- Remove the thyme sprig and purée the soup in batches until smooth.
- Return the soup to the saucepan and adjust the seasoning.
- Thin with extra broth if needed, or simmer to thicken.
- Garnish and serve.
Pro Tips
For the smoothest, silkiest texture, blend the soup in small batches—never more than halfway full—and start blending on low before increasing the speed. This prevents splattering and gives the soup a beautifully velvety finish.
Recipe Variations
- Roasted squash version. Instead of steaming, roast halved squash at 400°F until tender. Roasting adds natural sweetness and a deeper, caramelized flavor.
- Spiced ginger squash soup. Add 1 to 2 teaspoons grated fresh ginger or a pinch of turmeric for a brighter, more aromatic profile.
- Curry-forward version. Increase curry powder to 1 teaspoon or add a small spoonful of red curry paste for a bolder, more complex flavor.
- Creamy dairy version. Substitute part of the coconut milk with heavy cream or half-and-half for a richer finish.
- Savory herb twist. Swap thyme for rosemary or sage for a more autumn-forward flavor.
- Vegetable add-ins. Add diced carrots or sweet potatoes to the aromatic base for a thicker, sweeter soup.
Serving Suggestions
- Serve with warm crusty bread, rolls, or cornbread.
- Pair with a grilled cheese sandwich or a simple green salad for a full meal.
- Add toasted pumpkin seeds or croutons for crunch.
- Finish each bowl with a swirl of yogurt, crème fraîche, or extra coconut milk.
- Choose bacon crumbles or fried sage leaves for a savory topping.
How to Store
Refrigerate: Transfer the cooled soup to an airtight container and refrigerate for 3 to 4 days.
Freeze: This soup freezes very well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently over medium heat, adding a splash of broth or water if the soup thickens as it chills.
Frequently Asked Questions
Creamy Butternut Squash Soup
Ingredients
- 1 large butternut squash (about 4 pounds), or about 4 1/2 to 5 cups peeled and cubed
- 2 tbsp ghee or unsalted butter
- 1 large apple, peeled, cored, diced (I like Honeycrisp)
- 1 cup chopped onion
- 1 cup diced celery
- 2 cloves garlic, grated
- 3 cups chicken broth, or vegetable broth, unsalted
- 1 sprig thyme
- 1 cup coconut milk, full fat
- ½ tsp kosher salt, or to taste
- ½ tsp curry powder, or more, to taste
- ⅛ tsp cayenne pepper, or to taste
- ½ tsp honey or maple syrup, or to taste
- olive oil, cilantro, crumbled bacon, or parsley (optional), for garnish
Recommended Equipment
Instructions
- Peel the squash, remove the seeds, and cut it into chunks. Place the squash in a steamer basket set over about 1 inch of simmering water in a large saucepan. Cover and steam for 12 to 16 minutes, or until very tender. Mash and measure 3 1/2 cups; set aside.1 large butternut squash (about 4 pounds)
- In a large saucepan over medium-low heat, melt the ghee or unsalted butter; add the apple, onion, and celery. Cook until the onion and celery are tender, about 5 to 7 minutes, stirring frequently. Add the garlic to the saucepan and cook for 30 seconds to 1 minute, then add chicken broth and thyme sprig. Cover the pan and simmer until the vegetables are tender.2 tbsp ghee or unsalted butter | 1 large apple | 1 cup chopped onion | 1 cup diced celery | 2 cloves garlic | 3 cups chicken broth | 1 sprig thyme
- Add the coconut milk to the saucepan, along with the salt, curry powder, cayenne, honey or maple syrup, and mashed squash. Heat through.1 cup coconut milk | 1/2 tsp kosher salt | 1/2 tsp curry powder | 1/8 tsp cayenne pepper | 1/2 tsp honey or maple syrup
- Remove the thyme sprig. Working in 3 or 4 batches, carefully purée the soup in a blender (see the tips below). Pour the soup back into the saucepan and heat through just before serving. Taste and adjust the seasonings as needed, adding more curry powder, salt, honey, or cayenne as desired.
- Serve the soup with a swirl of olive oil, if desired, or sprinkle with some chopped cilantro, crumbled bacon, or parsley.olive oil, cilantro, crumbled bacon, or parsley (optional)
Notes
- Fill the blender about one-third full, and never more than half full.
- Remove the center cap, cover firmly with a towel, and puree starting on low and increasing gradually.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
