Creamy Curried Butternut Squash Soup

Richly flavored with a blend of spices and freshly roasted butternut squash, this soup craves the dry acidity and fruit characteristics of a good rosé. We’ve used chicken broth in this version for protein and flavor, but you can easily use veggie broth instead for a healthy, vegan dinner or lunch.


  • Serves: 4-6 servings
  • Prep Time: 1 hour
  • Cook Time: 30 minutes


  • 1 large Butternut Squash, cut in half & seeds/pulp removed
  • 1 Red Onion, peeled & quartered
  • 4 Garlic Cloves, peeled
  • 2-3 c. Chicken or Vegetable Broth
  • 1 c. Coconut Milk
  • 1 tsp. Turmeric Powder
  • 1 tsp. Ginger Powder
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Ground Coriander
  • 1/4 tsp. Fennel Seeds
  • 1/4 tsp. Cayenne Pepper
  • Olive Oil
  • Salt & Black Pepper
  • Pepitas & Greek Yogurt (for serving)


  1. Preheat oven to 425 degrees, and line a baking tray with parchment paper. Arrange butternut squash halves skin side down on baking sheet. Toss garlic and onion with salt, pepper, and olive oil and set aside. Drizzle squash liberally with olive oil and season well with salt and pepper; bake 40 to 50 minutes or until squash is tender, adding prepared onion quarters and garlic in final 20 minutes. Allow roasted veggies to cool, then remove butternut squash skin.

  2. Transfer squash, onions, and garlic to the bowl of a food processor or large blender with veggie or chicken broth and coconut milk, adjusting stock quantity for desired thickness. Puree until smooth, then add spices and continue to puree until spices are totally incorporated.

  3. When ready to serve, transfer puree to a large pot and reheat; when hot, season to taste with salt and pepper. Serve immediately, topped with lightly toasted pepitas and/or a dollop of Greek yogurt. Great as a first course or a healthy side dish.

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