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Curried Butternut Squash Soup

1/3

Curried Butternut Squash Soup

2/3

Curried Butternut Squash Soup

3/3

Curried Butternut Squash Soup

Prep:10min

There's no need for the stove if you want to make this Curried Butternut Squash Soup: everything is oven-roasted for a deeply rich curried flavor.

Updated at: Fri, 04 Sep 2026 05:23:06 GMT

Nutrition balance score

Good

Glycemic Index

51

Low

Glycemic Load

16

Moderate

Nutrition per serving

Calories340.2 kcal (17%)

Total Fat23.6 g (34%)

Carbs31.9 g (12%)

Sugars8.6 g (10%)

Protein6.5 g (13%)

Sodium349.9 mg (17%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 lbbutternut squash

peeled and chopped

3 Tbspcoconut oil

large, roughly chopped

freshly ground black pepper

2 Tbspcurry powder

4 clow-sodium vegetable broth

½ ccoconut milk

¼ ctoasted peanuts

roughly chopped

freshly chopped, for garnish

Instructions

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Notes

3 liked

1 disliked

Delicious

Easy

Go-to

Makes leftovers

One-dish

Joslynn Williams· last year

Makes leftovers

I used an acorn squash I had in hand and toasted the seeds instead of peanuts. After blending I added some chickpeas and copped up kale. Didn't have coconut milk. It was soup-er 😁