Butternut squash soup with curry and coconut milk

A creamy autumn soup of squash with curry and coconut milk: mild, fragrant and comforting. Rich in beta-carotene and lightly spiced, it is a warming dinner full of flavour.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 216 kcal · 3 g protein · 15 g carbohydrate · 14 g fat

Ingredients

• 1 butternut squash
• 200 ml coconut milk
• 1 onion
• 1 tbsp curry powder
• 1 tsp ginger
• 1 tbsp olive oil

Method

1. Soften the onion with the curry powder and ginger.
2. Add the diced squash and cover with water or stock.
3. Cook for 20 minutes, until the squash is tender.
4. Blend with the coconut milk.

Nutritional benefits

Squash is low in calories but rich in fibre and antioxidant beta-carotene. Curry and ginger bring an anti-inflammatory dimension, and coconut milk adds an indulgent smoothness. A mild, fragrant, light soup, ideal for a comforting dinner when you are watching your weight.

Variations and substitutions

• With pumpkin or red kuri squash.
• With red lentils for more protein.
• Spicier: curry paste, chilli.
• With toasted pumpkin seeds.

Storage and making ahead

Keeps for 4 days and can be frozen: ideal for batch cooking.

💡 Good to know

Keep a little coconut milk back to swirl over each bowl: it looks good and adds an extra creamy touch.

Read also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · anti-inflammatory recipes · weight-loss recipes.

Foods in this recipe: butternut squash · coconut milk · onion · curry powder · ginger.

You might also like these recipes: Homemade ratatouille · Pumpkin soup · Vegetable curry with coconut milk.