Butternut Squash & Coconut Curry Soup

Butternut Squash & Coconut Curry Soup, topped with coriander and cashews

This is one of those soups that I’ve been trying to perfect for absolutely ages. It’s based on a couple of vague memories of a slightly more rich, more indulgent soup my mum used to make when I was child. I remember it being perfect for a cold winter’s evening – she’d puree part of it and leave it part chunky, it would be packed with curry flavours and coconut milk, and it was also served with lots of warm, crusty bread slathered in butter. Several times now, I have asked my mother for the recipe. Several times she has obliged. Several times now, I have lost that piece of bloody paper.

So! I set myself the serious task of recreating the warming, comforting feeling of this soup without the guilty feeling of having too much coconut milk. Now don’t get me wrong – there is nothing wrong with having coconut milk. Healthy fats are good! However, I like this soup a bit too much and tend to have it repeatedly throughout the week thanks to my “Cook once, eat at least twice” guideline so it needed to be made a little lighter, lest I want to compete with the likes of Santa Claus in the waist line department!

It’s taken about four attempts to pull this together. The key is in the tempering, right at the end. The lemon juice and garam masala really make this curry soup come together. I left them out/forgot them on the third attempt and I was just pure disappointed!

Pro tip: this delicious dinner is extra yummy served with a big dollop of yogurt stirred through and warm naan bread on the side.

Butternut Squash & Coconut Curry Soup

  • Prep: 5 minutes
  • Cook: 25 minutes
  • Total: 30 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 3
  • Calories 157


  • olive oil spray
  • 1/2 butternut squash, peeled, deseeded & diced (350g)
  • 1 large onion, diced (125g)
  • 2 sticks celery, chopped (70g)
  • 1 medium sweet potato, diced (100g)
  • 2 tbsp curry powder
  • 1/4 tsp cayenne pepper (optional)
  • 1 vegetable stock cube + 2 cups water
  • 15g creamed coconut + 1 cup water
  • 1 tsp stevia
  • 2 tbsp lemon juice
  • 1 tsp garam masala


  1. Put your diced butternut squash in a microwaveable container, add a tablespoon or two of water and cover loosely with a lid or clingfilm. Make sure there's a gap for steam! Microwave for a few minutes at a time until your squash is soft (mine took about 8 minutes).
  2. Meanwhile, add a few sprays of olive oil to a large saucepan and place it on a medium heat. Add your chopped onion and celery and saute until soft and translucent - about 10 minutes. Then add your curry powder and cayenne (if using) and stir for a minute, being careful not to let the spices burn.
  3. Add the sweet potato to the pan and stir to coat in the spices and onion mixture and cook for a few minutes, then add your water, stevia and vegetable stock cube. Stir to combine. Your squash should be cooked by now, so add that to the pan. Bring it all to a boil and then let it simmer for five minutes.
  4. Meanwhile, if using, toast off some cashews and chop up some coriander. Get some yogurt out the fridge. Warm your soup bowls and some naan bread or chappatis.
  5. Take your soup off the heat, remove about a 1/2 - 1 cup of diced squash/sweet potato, then blend the rest using an immersion blender. Add back in the removed vegetables. Stir through the garam masala and lemon juice. Return to a low heat for a few minutes.
  6. Pour into your warmed soup bowls and add a spoon full of yogurt to each. If using, top with chopped coriander and cashews. I like to add a sprinkle of dried red chilli flake for a pop of spice too.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.