Curried Butternut Squash Soup

By Whisper of Yum
  • Total Time:
    40 minutes
  • Servings:


  • 2 tablespoons avocado oil
  • 1 cup shallots, diced
  • 2 ½ tablespoons garlic, minced
  • 2½ tablespoons Thai red curry paste
  • ½ teaspoon ground coriander
  • 2 pounds butternut squash, diced
  • 3 cups vegetable broth
  • 1 large bay leaf
  • ⅔ cup canned coconut milk plus 2 tablespoons for topping
  • 1½-2 tablespoons maple syrup, grade A
  • Kosher salt for seasonings


  1. In a dutch oven, add avocado oil, garlic and shallots, and sauté until shallots appear translucent.
  2. Add Thai red curry paste, ground coriander, and mix well into aromatics. Cook for 1 minute.
  3. Add diced butternut squash, stir to mix with ingredients, then add bay leaf and vegetable broth. Bring to a boil, then lower to a simmer and cook for 15 minutes or until the squash is tender.
  4. Turn off heat. Remove bay leaf and discard. Use an immersion (or hand) blender and puree to desired consistency. Alternatively, carefully soup the contents into a blender. You may have to do this in batches.
  5. Stir in coconut milk and maple syrup. Adjust seasoning with salt, if necessary.
  6. Ladle into bowls and top with a drizzle of coconut milk.