Coconut Butternut Squash Soup Recipe (2024)

Try adding a spoon or so of smooth peanut butter. Most people won't know what that extra oomph is! This is a common addition in many soupy dishes from West Africa.

To 'wake up' all the flavors a bit more, I added the apple to the onion after about 5 mins (when onion was translucent), with Garam Masala and grated ginger. I sauteed this mix gently for about 5 mins, then added the roasted butternut flesh and sauteed for another 5 mins. This way, the spices and ginger get cooked and the softened vegetables absorb the flavors before adding the broth and coconut milk. Adding uncooked spices to liquid (as the recipe says) gives a much duller flavor.

I think it's important to roast the squash because the dry heat makes it sweeter. Also, for Jose of you who have a hard time scooping out the flesh, if you roast it long enough just throw the pieces in the pot skin on! I saw Jaime Oliver do this and so I tried it and really no difference (maybe even healthier?). At any rate, please someone edit this recipe so that we are not expecting our squash to get soft at that temp in that time!

I cut the squash in 1 inch chunks, coated in olive oil and then roasted. I think it gives it a deeper flavor and I get to use the pan goop in the soup. Also added pumpkin seeds to the top of the onion kale mixture in the soup bowls. This is an excellent recipe.

Loved this variation on standard ginger-butternut soup, especially the coconut milk. A very forgiving recipe---you can play with the amounts of squash, apple, coconut milk, veg or chicken broth, depending on your taste and what you have available. Sometimes I skip the kale-onion garnish and just sprinkle minced chives or the green parts of scallions for a contrast in color.

Easier way to bake squash is to place cut side down on a baking sheet - rub the skin with a little oil. No foil required

Very tasty soup, but it raises a question: the recipe calls for "one large butternut squash, about 1 1/2 pounds." That can't be right. A butternut squash weighing 1 1/2 pounds would be SMALL.

Delicious soup. Easy to make with Trader Joe pre-cut squash and frozen ginger cubes. Garnish great but not necessary.

"Light" coconut milk is usually just regular coconut milk diluted with an equal amount of water and costing about the same. Read the labels. If everything in the light coconut milk is about half as much as in the regular, just buy the regular, dilute it yourself and save some money.

This is an excellent soup. I used 1/2 can of coconut milk and added one carrot and 1 celery to sauté with the onions. I also used 3 cups of vegetable broth. Penzey's has an excellent vegetable soup base, all you have to do is add 1 cup of water to 3/4 teaspoon of vegetable soup base. I used allspice instead of cinnamon. I will serve this at my next Thanksgiving dinner party. This soup is reminiscent of a butternut squash bisque that you would have in a five star restaurant!!!! So good!!!!

Curry powder is such an ambiguous spice. Are we talking about “garam” masala or one of the South Indian concoction like “Sambar” or “Rasam” or store bought curry powder

I make a much simpler version of this soup taught to me by my friend Kirsten Holst. Roughly chop 1-2 large onions and saute until just beginning to turn translucent. Add your baked butternut squash, red or green thai curry paste, chicken stock or water, and coconut milk. Heat to combine and puree with a stick blender

I don't know how you only roasted the squash for 45 minutes. I added an additional 25 and turned the oven up to 400 and it's still pretty hard to scoop out. What am I missing here?

I added 3 kefir lime leaves while simmering apples and squash. It rounded out the flavors bit more.

Delicious! Followed a couple of suggestions from readers with great results: I roasted the squash instead of using the covered foil method and added a spoonful of peanut butter to the mix before blenderizing. Terrific soup for the Fall and Winter. Thanks, NYT!

add garam masala, sauté apple and squash for a while before adding stock. add a spoon of peanut butter. add pumpkin seeds to the top of the onion kale mixture

It wasn't clear what "good-quality" curry powder meant, and how to know if yours is good. I followed recipe and soup tasted entirely of curry. Use the rule "use less at first if not sure" because now my soup tastes like everything I had to throw in to bring back some balance - plain applesauce, cayenne, extra other spices in recipe. Butternut squash flavor is gone.

This soup is excellent! I took a few notes from the comment section I found helpful. Using a mix of curry and garam masala added to the depth of flavor. I also added the spices to the onion at the end of the saute process to wake up the seasoning. I didn't bother with the kale garnish.

Delish!! the coconut and curry are perfect with the squash. I make butternut soup frequently, and this is my favorite recipe.

I used garam masala since I was out of curry. It was still delicious.

For all the work this was, it just wasn’t worth it. I don’t know how it got 5 stars. I took the suggestion in a prior comment to add spices and apple with simmering onions to allow them to “bloom”. The squash took 75 min to cook and it was slightly smaller than the recipe called for. The soup was too sweet for dinner. I went ahead with the garnish, as instructed, but it didn’t add any punch at all. I’m going to make some popcorn to level things out.

I always struggled with cutting squash and then I discovered the best way to roast a squash is WHOLE. No pan needed. Just stick it in a cold oven and then set for 375. Game changer!

Serving size: says it makes 8 servings but we found it didn’t make quite enough for 4 servings. If you want large servings or leftovers, you should double the recipe.

Sensational after a few tweaks. This soup really needs an acid to wake it up. I ended up juicing 1.5 limes (but to be fair, one of those limes was not very juicy, so add acid to taste). Also used full fat coconut milk because I don't buy light coconut milk, and I didn't want to bother storing the other half of a can. Added peanut butter at the end like lots of comments suggested. Adding fish sauce to taste at the end also took this over the top.

Used red curry paste, added a sweet potato to apple, onion mixture, full fat coconut milk (all I had on hand), added a tsp of garam masala, at the end added lime juice to balance it all out. Served with chopped cilantro, green onions, toasted coconut (unsweetened) flakes and the roasted seeds from the squash. Very hearty and delicious on a winter day.

About heaping tbsp of PB and a few squirts of lemon helped the flavor immensely. As is, the recipe is meh.

This is a pretty good recipe but it really needs acid. Added some lemon juice to the recipe at the end and boy, did it really bring out all the flavors.

Fantastic recipe and very forgiving if you don’t have exact measures. I used 2.5 lb of squash, a red onion (all I had), 2 apples, 5 c veggie broth, 1 can of light coconut milk, recommended spices (nearly doubled because of extra squash), and 1 T of peanut butter. Great color, lovely flavor and texture. This goes in my regular rotation of soups!

This is a warm hug in a bowl. Added a diced Fresno pepper with the onion for a bit of heat and served with a carmelized onion grilled cheese for some extra sweet. The timing worked out so nicely to carmelize the onion for the grilled cheese while the butternut squash was roasting. 10/10 can’t wait to make again.

Not sure what the fuss was about this recipe. It's fine but nothing special. I may try adding some peanut butter per the comments below because on its own, it's meh.