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Curried Butternut Squash Soup

Can you believe that this week is Thanksgiving? It zoomed up on us SO fast this year! I literally thought it was November 12th and lo and behold the calendar is telling me we are much farther along! ????

Earlier this fall I had a surplus of butternut squash and decided that I wanted to make some soup with it! I love enjoying it during the fall and winter at restaurants, but I’ve never successfully made it at home. After a bit of internet research and Facebook polling I turned to my most trusted source for recipes….my mom. ☺️

Dairy-Free Butternut Squash Soup Recipe


When she heard I was looking for a butternut squash soup recipe she sent me this delicious one that a friend introduced her to and I’m so thankful she did! Not everyone can have a mom as good as mine!

Oh my, this soup is amazing! I enjoy the mild heat from the curry and the gloriously creamy texture thanks to the coconut milk. This recipe is also dairy-free which is helpful if you (like me) love dairy, but it doesn’t love you back!

Butternut Squash Soup Recipe


Curried Butternut Squash Soup - Delicious!

Close up of butternut squash soup

Curried Butternut Squash Soup

Yield: 6
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

A delicious and dairy-free curried butternut squash soup to warm you on a cold day! 


  • 1 butternut squash
  • 1 tbsp olive oil
  • 2 medium onions, diced
  • 1/4 cup flour
  • 4 cups vegetable broth
  • 1/2 Tbsp curry powder
  • 1/8 tsp cinnamon
  • salt to taste
  • pepper to taste
  • 1 tsp dried parsley or 1/4 cup fresh parsley
  • 1 cup full fat coconut milk (kind in a can)


  1. Preheat oven to 350 degrees. Slice squash in half. Place cut sides down on a baking dish with 1/2 inch water. Bake for 1 hour. Scoop squash into a blender. Puree on high until creamy and smooth. 
  2. Heat a large pot over medium heat. 
  3. Once hot add olive oil and onion. Saute two minutes, stirring frequently. 
  4. Add flour and broth. Stir well. 
  5. Add butternut squash, curry powder, cinnamon, salt and pepper. Cook for 4 minutes, stirring occasionally. Bring to a low boil and then simmer 15 minutes. 
  6. Add coconut milk and stir. Allow to return to desired temperature and then serve warm. 


Store in the refrigerator 3-4 days or in the freezer for up to 1 month. 

Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Dairy-Free Butternut Squash Soup

Photo by Katie Osborn Photography


Many alternate butternut squash soups will try to sway you with their sweetness, but not this one. It’s rich and savory, with just that touch of heat. Just imagine the smell drifting up to meet you and your warm hands wrapped around a bowl or mug of this goodness–seriously can’t be beat! I serve mine with crunchy French or Italian bread and a crisp salad. (This cranberry pecan one would be awesome!)

Squash Soup Recipe on white towel with yellow embroidery


Photo by Katie Osborn Photography

Once again I want to give a shoutout to my friend and talented photographer Katie, of Katie Osborn Photography who helped me photograph this recipe! You guys, I’m getting off that manual mode! I’m a hands on learner so it was so helpful to have her show me the ropes and another set of eyes and hands to help with the shoot.

Close up of butternut squash soup


There is a lot that goes into this blog-business! It’s definitely a growth process that I greatly enjoy!  I appreciate you sharing, liking, clicking links, commenting– it all helps me keep the good content coming for you to enjoy!

So in the potential rush to get ready for Thanksgiving, in the sale shopping, and in the holiday festivities–I invite you to take a moment, savor the season, and slow down with a hot bowl of butternut squash soup.


Curried Butternut Soup RecipePhoto by Katie Osborn Photography

Happy Thanksgiving


P.S. To make this recipe you may enjoy using….


Dairy-Free Butternut Squash Soup - Delicious, creamy and savory!


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