Effortless Vegan Curried Butternut Squash Soup

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This curried butternut squash soup is thick, comforting, and infused with earthy flavors. It’s simple to make and easy on digestion.

Butternut squash soup in black bowl with coconut cream and pumpkin seeds.
Roasting tray with half of butternut squash, cut up sweet potato, garlic, onion, apple and greens
Squash soup in bowl on a plate with spoon, napkin and almond and pumpkin seeds.

This past week has been a strange one of sorts. The beating heart of my entire cooking operation is undergoing some cosmetic changes. Frankly, I’ve been putting this project off for years because I knew what it would entail. Chaos. And for someone with anxiety, chaos in the house means chaos in the head.

I prefer order, or at least some form of it. Call me crazy but if my surroundings are in a state of disarray, so is the general state of my mind. I’ve never been good at the compartmentalization business and just find myself wanting to escape from crazy messes or ignore them altogether (and watch 2 hours of Chvrches videos instead). And by no means am I a neat freak or even overly organized. Hardly! But I need some sort of order, I need things to be as Anthony Bourdain so famously liked to say, mis-en-place. And I agree, I just like my shit to be in its right place so I can easily access it.

So right now, everything is everywhere and life with two small children and a husband who’s been knee-deep in paint most of the day, has been trying. But I’m adapting; managing to cook as best as I can in the shell that used to be the kitchen.

I’m sticking with dishes that can be made simply without a ton of pots, without a lot of space, without a lot of fuss. For me, that’s always been soup. Soup is not a fussy food and it’s almost impossible to screw it up.

And since it’s fall and already too cold for my liking, I decided a warming, curried butternut squash soup would do. The effort required for this one is pretty minimal. You cut some vegetables, throw them in the oven, roast them for a while, toss them in a pot of broth, and when finished cooking, puree the whole thing. Voila!

So whether you have an upside-down kitchen or a perfectly organized one, you’ll be able to successfully make this curried butternut squash soup in under an hour. So let’s get to making it!

This Curried Butternut Squash Soup is

  • Vegan 
  • Paleo
  • Whole 30 
  • Dairy-free
  • Ready in under an hour
  • Anti-oxidant rich
  • Nutritious and filling 

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Squash soup in bowl with coconut cream swirl and pumpkin seeds
Squash soup up close with coconut cream swirl and pumpkin and almonds
Butternut squash soup in black bowl with creamy swirl, pumpkin seeds and almond slivers.

Curried Butternut Squash Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Curried butternut squash soup is a thick, comforting soup infused with autumn flavors. It's simple to make and easy on digestion.


  • 1 medium butternut squash, peeled and cut into cubes
  • 1 small sweet potato, peeled and cut into cubes
  • 1 medium apple, peeled and cut into large chunks
  • 1 garlic clove, peeled – left whole
  • 1 medium onion, peeled and cut into large chunks
  • 2 tbsp extra virgin olive oil or avocado oil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt (you can always add more later)
  • 1/4 tsp pepper
  • 1/4 tsp ground ginger
  • 2 tsp ground turmeric
  • 1/8 tsp curry powder
  • 4 cups chicken broth or vegetable broth 
  • optional: pumpkin seeds and almond slices
  • optional: coconut milk


1. Preheat oven to 375 degrees. Add vegetables and apple to parchment paper-lined roasting sheet. Add thyme, spices, avocado oil, salt and pepper and toss everything together. Roast for 25-30 minutes stirring once halfway through. Cook until all vegetables are soft.

2. Meanwhile, add broth to soup pan and start heating it. Once vegetables are finished roasting, add them to the broth and simmer on medium-low for 10 minutes. Remove from heat.

3. Let cool for a few minutes before adding to the blender or food processor. Add a little at a time as adding too much of the soup to the food processor/blender creates quite the mess.

4. Serve on its own or with a splash of coconut milk, almond slices, and pumpkin seeds.


Don't exceed your blender or food processor's recommended max liquid.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 935mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 5g

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Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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  • Reply
    October 30, 2018 at 12:05 am

    This soup is so thick and lovely. The curry and the apple add such nice flavor – the perfect soup for the colder months when cozy soups are the best!

    • Reply
      Daniela Modesto
      October 30, 2018 at 1:41 am

      Thank you so much, Emily! I love it too – definitely one of my favorites 🙂

  • Reply
    October 30, 2018 at 12:53 pm

    I hear ya! We’ve just moved, and our kitchen does not have enough storage space. So, until we get some more cupboards installed and pot hangers up, I have one to two square feet of workspace on my counter, depending on whether or not I need a countertop appliance. There is also a dishwasher sitting in the corner waiting for the cupboards to be installed. It’s hard to be be productive when you don’t know where anything is!

    Soup is a great solution.

    • Reply
      Daniela Modesto
      October 31, 2018 at 1:47 am

      I feel your pain Cathy! Yours is even more intense since you’re in a new space but it also means many new and exciting possibilities! Congratulations to you!

  • Reply
    Megan Stevens
    October 30, 2018 at 3:39 pm

    Mmm, I love how thick it is, and the apple and the thyme…and the sweet potato. So yummy!! Hope you get your order and kitchen back soon!! 🙂

    • Reply
      Daniela Modesto
      October 31, 2018 at 1:46 am

      Thank you so much Megan! Ah only a few more days and I’ll be back in business 😛

  • Reply
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    October 31, 2018 at 3:28 am

    What a gorgeous soup. Love that you make a curried version!

    • Reply
      Daniela Modesto
      November 1, 2018 at 9:28 am

      Thank you Linda! It adds such a nice taste and flavor!

  • Reply
    tessa simpson
    October 31, 2018 at 1:17 pm

    Love the flavors in this cozy soup!! I bet curry addition is amazing!

    • Reply
      Daniela Modesto
      November 1, 2018 at 9:28 am

      Thank you so much, Tessa! It’s so good!

  • Reply
    Lindsey Dietz
    October 31, 2018 at 2:12 pm

    We’ve been doing lots of blended soups lately! And I just restocked my curry powder. I know what I’m making next!

    • Reply
      Daniela Modesto
      November 1, 2018 at 9:28 am

      Awesome Lindsey!! They’re so easy to make and so darn tasty too!

  • Reply
    November 2, 2018 at 2:19 am

    That soup looks so creamy and delicious plus it’s gorgeous looking! YUM!

    • Reply
      Daniela Modesto
      November 2, 2018 at 11:14 am

      Hi Chih You, thank you so much for the kind words! It’s one of my favorite soups!

  • Reply
    November 2, 2018 at 1:14 pm

    I could live off of soup in the fall- this sounds delicious!

    • Reply
      Daniela Modesto
      November 7, 2018 at 5:31 pm

      Shelby – totally agreed with you there!

  • Reply
    November 11, 2018 at 2:14 pm

    I just made this soup and it is absolutely delicious. I used vegetable stock. I kept the garlic in and blended it since we like garlic. I used more onion and two apples. I used lemon curry. It is a wonderful recipe!! Thank you

    • Reply
      Daniela Modesto
      November 11, 2018 at 7:25 pm

      That is amazing Cheryl! Thank you so much for letting me know! I’m thrilled you liked it! and nice addition of the lemon curry! 🙂

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