Curried Squash Soup

This is a super easy, one pot squash soup you’ll make again and again! Any squash will do, pureed and frozen or freshly roasted. We’ll tend toward a butternut or an acorn for this particular recipe. We always intend to make enough to freeze for later in the year, rarely do we accomplish this. It’s just one of those soups you that is so satisfying and wholesome you’ll surely go back for seconds.

Butternuts from our farm.
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Curried Squash Soup

Quick and easy squash and coconut milk soup. Try it with a butternut or acorn squash, whether it's been previously pureed and frozen or freshly roasted, the sweetness of the squash pairs wonderfully with the creamy coconut milk. Quickly roast the seeds on a cast iron pan with some oil and spices for a little garnish!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Side Dish, Soup
Cuisine: Indian
Keyword: 3 Ingredients or Less, One Pot Miracles
Dietary Need: Dairy-Free, Gluten-Free, Vegan, Vegetarian


  • 1 squash (roasted, with seeds and peel discarded)
  • 1 onion (minced)
  • 2 cans coconut milk
  • spices (to taste, don't be shy!)
  • salt (to taste)


  • Mince and sweat an onion, add a bunch of Hot Mirchi spice from Spicemode (or any curry spice) and some salt.
  • Add two cans of coconut milk, added 2 roasted acorn squash insides (sans skin, we gave the skin to the dogs, and we roasted after drizzling with salt and coconut oil).
  • Blend and top with roasted acorn squash seeds (clean, drizzle oil, add salt and your favorite spice, we stuck with the Hot Mirchi).