Curried Butternut Squash (Veggie and/or GF)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.3
  • Total Fat: 12.9 g
  • Cholesterol: 40.8 mg
  • Sodium: 663.1 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Curried Butternut Squash (Veggie and/or GF) calories by ingredient
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This soup is a hit with everyone I've served it to. Perfect for cool evenings, great fall flavor! This soup is a hit with everyone I've served it to. Perfect for cool evenings, great fall flavor!
Number of Servings: 8


    1 Tablespoon EVOO
    5 Cups Diced Butternut Squash
    2 Celery Stalks, Diced
    1 Medium Onion, Diced
    1 Tablespoon Thai Kitchen Red Curry Paste
    4 Cups Veggie Stock (Chicken Stock if you want non-Veggie)
    1 Cup Heavy Whipping Cream (Coconut Milk if you want Gluten-Free)
    1 Tablespoon Agave Nectar (Pure Maple Syrup also works)
    Salt and Pepper to Taste


The butternut squash requires the most work! Be sure you have enough time to peel and chop, I like to do this a couple hours in advance of actually cooking the soup.


Add extra virgin olive oil to pot.

When oil starts to get warm, add diced onion, celery, and curry paste. Stir until onion is soft and cooked.

Add butternut squash and stock. Cover the pot and simmer for about 30 minutes, stirring occasionally. You'll know it's done when the squash is fork-tender.

Use an immersion blender to blend the soup together until smooth. If you don't have an immersion blender, you can do this in batches in a food processor.

Finally, add in the whipping cream, agave nectar, salt, and pepper. Warm soup gently and serve. For a thicker consistency, let the soup simmer uncovered until it's at the desired thickness.

Can store or freeze!

Serving Size: Makes 4, Large (2-Cup) Portion. I set portion sizes to 1 cup since that's what I normally eat!

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