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Curry-Spiced Roasted Butternut Squash Soup

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Our Curry-Spiced Roasted Butternut Squash soup delivers warming notes of cinnamon and ginger, balancing the bright accents of coriander and cardamom.

Though roasted butternut squash is still the main attraction, coconut milk and turmeric are like an old friend to curry lovers, delivering a comforting, creamy finish.

butternut squash soup garnished with radishes, kale, and crisp prosciutto
Curry-Spiced Butternut Squash Soup

Curry-Spiced Roasted Butternut Squash & Curry-Spiced Butternut Squash Soup is a twofer. These two recipes can be meshed into one or enjoyed separately, ultimately inviting you to experiment a little.

We start with curry-spiced roasted butternut squash, which we like to serve as a side dish all on its own, or quickly turn into soup.

For this recipe, I wanted a curry flavor without much spice.

I know, for some curry without spice would be unthinkable because that is the whole point of eating curry—for the fire in the hole effect—and you just couldn’t imagine it any other way.

If that’s you, a hit of crushed red pepper or a sprinkle of cayenne is your go-to.

Whole butternut squash cut in half on a cutting board

Make Your Own Curry Spice Mix

The beauty of making your own curry spice from a collection of individual spices gives you the power to highlight the spices you like and minimize those you do not.

  • Enhance the playful sweetness of the butternut squash by adding a little more cinnamon.
  • Kick up the coriander and ginger to accent its natural earthiness with floral notes.
  • Add a pinch of cayenne and more turmeric if, in your book, ‘curry has to have heat.’

Roasting the spices with the squash adds a subtle complexity to the soup where more of the same spice mix is added until it is curry-spiced just the way you like it.

Check out our curry chicken recipe for more details about what to expect from each spice and easily customize your own curry spices.

Close up of Coriander Powder in a Pestle and Mortar with Coriander Seeds
Coriander Powder in a Pestle with Coriander Seeds

Garnishes: The Secret to Making Good Soup Great

The texture is as important as the flavor of any dish, which is why garnishes elevate simple meals to a new level.

The bite of radish and earthy kale brings freshness, while the crisp prosciutto adds an extra touch of salt to enhance every flavor layered into this butternut soup.

Other garnishes to try with curry soups:

Wondering how to peel butternut squash? Check out this video from Simply Recipes, or look for the 2 lb container of peeled and cubed butternut squash at Costco while seasonal supplies last!

butternut soup with whole grain bread and butter beside it

Recipe Tips & Variations

  • Already gluten-free and dairy-free, this recipe can easily be made vegetarian or vegan by substituting vegetable stock and eliminating the prosciutto and butter.
  • Like any soup, this recipe will be slightly different if using store-bought curry powder.
  • An extra note about leeks: The best way to wash all the dirt and sand out of leeks is to chop them before washing them, then use your fingers to separate the smaller pieces while running cold water over the leeks to rinse them well.
leeks in colander
Chop leeks before rinsing under cold running water.

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Curry-Spiced Roasted Butternut Squash

The natural sugars in butternut squash caramelize when roasted in the oven. Curry spice brings a savory balance to the sweet squash.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Author: Judy Purcell

Ingredients

  • 4 cups cubed butternut squash , (about 2 lbs) cut into 1-inch cubes
  • 3 tablespoons melted coconut oil
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1 teaspoon sea salt and freshly ground pepper
  • butter , for garnish if served as a side dish

Instructions

  • Preheat oven to 400°F. Toss butternut squash with coconut oil in a large mixing bowl until well coated. Mix spices in a small bowl, then sprinkle the spice mix over butternut squash and toss to coat the squash.
  • Spread squash on a parchment-lined rimmed baking sheet and roast for about 30 minutes, or until squash is fork tender and lightly browned in spots. Stir once or twice while roasting.
  • Remove from oven and transfer to a shallow bowl, toss with salt and pepper as desired. Top with a couple pads of butter and serve hot.

Nutrition

Serving: 4Serves 4-6
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!
curry butternut soup in a bowl on a blue scarf
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Curry-Spiced Butternut Squash Soup

Savory butternut squash soup with warming curry spice.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Soups
Cuisine: Asian Fusion
Servings: 4
Author: Judy Purcell

Ingredients

For the Garnish:

  • 2 tablespoons extra virgin olive oil
  • 4 slices prosciutto or bacon , chopped and browned
  • 3 radishes , sliced thin
  • 2 large kale leaves , tender part of leaf chopped

Spice Mix:

  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon

For the Soup:

  • 4 cups Curry-Spiced Roasted Butternut Squash Recipe
  • 3/4 cup chopped leeks , white and light green part (thoroughly rinsed)
  • 2 cloves garlic , minced
  • 2 teaspoon fresh ginger , minced
  • 1 cup chicken stock
  • 1 cup coconut milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper

Instructions

  • Prepare Curry-Spiced Butternut Squash Recipe. While squash is roasting, brown prosciutto in olive oil over medium-low heat until crisp. Drain on a paper towel lined plate and set aside with other prepared garnishes. Prepare spice mix.
  • In the same skillet the prosciutto was cooked in, add leeks and cook over medium heat, stirring occasionally, until leeks are softened and beginning to brown at the edges. Add garlic and ginger to the skillet, reduce heat to medium-low and continue to cook until garlic and ginger are fragrant, about 2 minutes.
  • Add chicken stock to the skillet and stir to loosen any browned bits as stock comes to a simmer (adjust heat back to medium if necessary).
  • Pour contents of skillet into a 3-4 quart pot, add butternut squash, coconut milk, salt, and pepper, and bring to a simmer, stirring to combine. Simmer for 2-3 minutes to meld flavors. Taste soup and add spice mix as needed to suit your taste.
  • Now is the time to mash, puree, or blend the soup to desired consistency. Our preferred texture is mostly smooth with a few small pieces of squash, so I use a hand held immersion blender right in the pot, though you can use a blender, potato masher, or food processor to accomplish the results you desire. If removing the soup from the pot, do so carefully. Once the consistency is right, return the soup to the pot and bring back to a simmer, adjust spice, salt, and pepper to suit your taste just before serving. More stock or coconut milk can be added to thin soup as well.
  • Divide into bowls and garnish with crisp prosciutto, radish, and kale. Serve hot.

Notes

  • Note: Already free from gluten and dairy, this recipe can easily be made vegetarian or vegan with the substitution of vegetable stock and eliminating the prosciutto and butter.
  • Like any soup, this recipe will be slightly different if using less butternut squash than the 4 cups indicated or a store-bought curry powder.
  • An extra note about leeks: The best way to wash all the dirt and sand out of leeks is to chop them before washing them, then use your fingers to separate the smaller pieces while running cold water over the leeks to rinse them well.

Nutrition

Calories: 321kcal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 7mg | Sodium: 458mg | Potassium: 865mg | Fiber: 3g | Sugar: 4g | Vitamin A: 18005IU | Vitamin C: 67.1mg | Calcium: 133mg | Iron: 3.8mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

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  3. April @ The 21st Century Housewife says

    I like both ways of serving this wonderful curry-spiced roasted butternut squash, as a side dish or as soup. I love the spices you have used, and the ideas you have shared for how to tweak this recipe to highlight our favourites. I think I might just make a double batch of the roasted squash so I can enjoy it both ways 🙂

    Reply

  4. -h (@tastebuds) says

    I am a huge fan of this type of soup. I like what you did with the toppings on it. I bet it gives an extra punch to make the soup even better. Just so happens I have a butternut sitting on my counter.

    -h

    Reply

  6. Nancy@acommunaltable says

    Fabulous combination – curry and butternut squash!! Lately I’ve been researching curries and the incredible range of spices used in different mixes is amazing – I think it would take me at least a year to try them all!!

    Reply

  7. mjskit says

    Judy – both of these recipes are mouthwatering delicious! I totally agree that making your own curry right in the dish is the best way to go. Your choices, selections and proportions of spices look perfect! I definitely have to give the roasted squash a try. Thanks for these two recipes!

    Reply

  8. ChgoJohn says

    Two great recipes and some much-needed lessons on curry preparation. Today’s post, as well as your chicken & beef curry posts, have all been pinned. I’ve no idea which I’ll try first but when I get to the butternut squash, I’m heading to Costco. 🙂
    Thanks, Judy, for a great series of posts!

    Reply

    • Judy Purcell says

      The butternut squash already prepared makes it a cinch for sure. Based on your own recipes, John, I think you have an appreciation for fresh, straightforward ingredients so I think you’ll like this a lot. 🙂

      Reply

  11. john@kitchenriffs says

    This looks delish. I’ve had curries that weren’t spicy hot at all (although of course they included plenty of spices – just no chile). Squash of any kind works well in curries, and butternut is particularly nice, I think. Really nice – thanks so much.

    Reply

    • Judy Purcell says

      Thanks John, I too have had curries that didn’t emphasis heat, but I’ve had several people mention to me they stay away from curry because of a bad experience or the perception they are always spicy. I agree, butternut squash marries nicely with curry. 🙂

      Reply

  12. Raymund says

    The roasting, spices, proscuitto and sweetness of the butternut is an explosion of flavours. I can imagine the first spoonfull of that soup will be really exciting

    Reply
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