Golden Butternut Squash Soup
Prep time
Cook time
Total time
This butternut squash soup is easy to make, and will keep in the refrigerator for a few days, for a quick meal throughout the week. It can also be frozen. I recommend placing servings in ziptop bags, letting the air out, sealing and laying flat to freeze. They should stack nicely in your freezer this way.
Serves: 4 to 6 servings
  • 1 tablespoon oil
  • 2¾ cups vegetable broth, plus additional as needed
  • 1 large onion, chopped
  • 3 medium garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)
  • ¾ cup full-fat coconut milk
  • Salt, to taste (Editor's Note: start with ½ teaspoon and add more as needed until the flavor comes alive - do not under-salt!)
  • Black or white pepper, to taste
  • 2 tablespoon chopped fresh cilantro or chives
  1. Heat the oil in a large soup pot over medium heat. Add the onion and saute for about 5 minutes, stirring frequently, or until translucent.
  2. Add the garlic, ginger, and continue to sauté for 1 more minute.
  3. Add the turmeric and curry powder and satue for 30 seconds. Stir in the squash and broth.
  4. Turn the heat up to high, and bring the soup to a boil. Once it comes to a boil, reduce the heat to medium low and simmer uncovered until the squash is tender, about 10 minutes.
  5. Place everything in a blender in batches, along with the coconut milk. Make sure you blend in batches filling your blender only half full. Start on low speed, so the hot soup does not erupt and burn you. Blend until smooth, about 1 minute.
  6. Thin the soup with additional broth, if it is too thick for your tastes. Season to with salt and pepper (again, do not under-salt! The flavor should taste full-bodied).
  7. Ladle into bowls and optionally garnish with cilantro or chives.
Alisa's Note: Based on reader feedback, I added a few minor changes to Rosey's recipe to ensure it works well for everyone going forward!
Recipe by Go Dairy Free at