Curried Butternut Cream Soup

Creamy curried butternut squash soup infused with coconut milk and our delicious curry blend. It’s a savory, simple soup that’s perfect for the fall and winter months, and the rest of the year!

Prep time:  10 minutes

Cook time: 15-20 minutes

Serves: 4


  • 1 Coconut Curry Starter Pack
  • 1 butternut squash (about 3 pounds), halved vertically and seeds removed 
  • 1 1/2 cups lite coconut milk
  • 1 cup water
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper


    1. Preheat oven to 425°F.  Line a baking sheet with parchment paper and place the butternut squash flesh side down.  Bake for 40-50 minutes or until tender when pierced with a fork.  Don't worry if the skin or flesh becomes brown, that's good for flavor. Allow to cool for 10 minutes for easier handling.    
    2. Scoop the squash from the skin and place into a high-speed blender with the  Curry Starter Pack, lite coconut milk, 1 cup water and blend until smooth and creamy.  Return the mixture to a large soup pot and cook over low heat for 3-5 minutes, stirring continuously until soup thickens.  Season with salt and black pepper.
    3. For a thinner soup, add more water or unsweetened plant-based milk. Serve warm.

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