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Indian-Spiced Butternut Squash Soup

  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 1x


  • 2 T. olive oil, divided
  • 1 butternut squash, medium to large
  • 1 onion, medium to large, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 t. cumin powder
  • 1 T. curry powder
  • 1 t. garlic powder
  • 1 t. turmeric ground
  • 1 t. ginger, ground
  • 1/4 t. ground red chili peppers
  • 3 T. maple syrup
  • 1, 15.5 oz. can light coconut milk
  • 1.5 c. vegetable broth
  • 1 t. salt


  1. Preheat oven to 400 degrees F. 
  2. Toss butternut squash with olive oil. Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
  4. While squash is baking, in a large soup pot, over medium heat, saúte garlic and onion in 1 T. olive oil.
  5. Add spices and stir until well combined.
  6. Add broth, coconut milk and salt. Stir. Turn down heat to low.
  7. Once squash is done, add to your soup mixture.
  8. Using an immersion blender or blender, carefully blend soup. (You may want to wait until it has cooled a bit!) Blend until soup has a creamy consistency.
  9. Optional toppings: Toasted pumpkin seeds, coconut, plain greek yogurt, chopped cilantro.


  1. I toasted the coconut and pumpkin seeds in a saúte pan with a sprinkle of chili powder and sugar for the topping in this soup. These ingredients are not in the nutritional analysis.
  • Category: soup
  • Method: roast
  • Cuisine: indian

Keywords: indian-spiced butternut squash soup