Curried Butternut Squash Soup – Perfect for Thanksgiving

Maybe you aren’t all as compulsive as I am and you don’t plan your Thanksgiving dinner weeks in advance. Actually, I don’t think I do it out of obsessiveness so much as I just find it incredibly fun to think about what I will be making and then putting together the best recipes I can. This soup is wonderful any time, but I like to keep it for Thanksgiving. I do that with certain recipes, whether it is for the Jewish holidays or secular holidays. This soup not only tastes wonderful but it is such a pretty color. I serve it in my Staub pumpkin soup bowls and it is always a hit. Now because I won’t be making this until a couple of days BEFORE Thanksgiving I won’t have any photos to add until then. But since I hope that some of you may want to make this for the holiday, I am including it without the photos for now. You will just have to trust me that this beautiful and delicious soup is worth making.

Curried Butternut Squash Soup

Yield: Serves 4-6


1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)

1 large onion, chopped

3 medium cloves garlic, chopped

1 Tablespoon chopped fresh ginger

1 teaspoon turmeric

1 teaspoon curry powder (I used a mix of hot curry powder and mild ratio 1:2)

2.75 cups + 1 TBS chicken or vegetable broth (vegan)

6 oz. canned coconut milk (Do not use Light Coconut Milk)

2 Tablespoons chopped fresh cilantro

salt & white pepper to taste


  1. Peel squash and cut into pieces.
  2. Heat 1 Tablespoon broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.
  3. Using an immersion blender, blend with coconut milk. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.

NOTE: I tripled the recipe for Thanksgiving and the only thing I changed was that I used two 13.5 oz. cans of coconut milk for the pot.

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