Spiced Butternut Squash Soup

  • Author: Ciara @ My Fussy Eater
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: European


A deliciously warming and lightly spiced soup made with butternut squash and coconut milk. Vegan friendly!


  • 1 butternut squash
  • 1 tsp oil (I used coconut oil)
  • 2 large shallots / 1 white onion
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  • 1/2 tbsp mild curry powder
  • 400ml coconut milk
  • 200ml vegetable stock
  • 1 tbsp creme fraiche (or more coconut milk if vegan)
  • chilli flakes / parsley to decorate


  1. Peel the squash and cut into 1 inch cubes. The cubes don’t have to be exact, just try to cut all the pieces relatively the same size so that they cook evenly. Keep the seeds!
  2. Heat the oil in a large saucepan and add the shallots or onion. Fry gently for 2-3 mins until the onions begin to soften. Add the garlic, ginger and curry powder and fry for another 1-2 mins, stiring continuously.
  3. Add the squash, coconut milk and vegetable stock. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. In the meantime rinse the seeds in water and pat dry with kitchen paper.Dry fry the seeds in a frying pan for 2 mins, turning constantly to ensure they don’t burn.
  4. Once the butternut squash is fully cooked, remove it from the heat and either transfer to a blender (you may have to do it in batches) or blend with a hand stick.
  5. Serve the soup with the toasted seeds and a swirl of creme fraiche and any other toppings.