Go Back
+ servings

Roasted Butternut Squash & Curry Soup

Add to Collection
5 from 2 votes


Roasted Butternut Squash Puree

  • 1 small butternut squash peeled, chopped into 1-inch cubes, seeds removed and set aside (about 2 pound squash, yields about 3 cups)
  • avocado oil or olive oil, for drizzling


Toppings (Your Choice)


To make the roasted butternut squash puree

  • Preheat oven to 400 degrees Fahrenheit.
  • Toss the butternut squash cubes with a couple teaspoons of avocado oil, then lay out flat, and cook in the oven for 20 minutes.
  • When it's done, weigh out 16 oz of squash, and puree it in a blender. If you have a larger squash and have leftover cubes, you can reserve the rest for other uses (or double this soup recipe).

To make the soup

  • In a large stockpot over medium heat add 1 tablespoon of oil.
  • When hot, add the shallots, ginger, and garlic. Cook for 5 minutes, stirring occasionally, careful not to burn.
  • Add coconut milk, curry paste, maple syrup, and butternut squash puree. Bring to a boil, then reduce heat to low and cook for 20 minutes. Add salt.
  • Next, carefully pour the soup into a blender, and blend until a uniform creamy texture is achieved. Taste, and add more salt if needed, then blend again.
  • To serve, top with your favorite garnishes.

Recipe Notes

To roast the butternut squash seeds, set the oven to 200 degrees Fahrenheit, line a baking sheet with parchment paper, and place the seeds on top. Drizzle with a touch of olive oil, and a small pinch of whatever spices you like and have on hand, such as pink salt, garlic powder, chile powder, cumin, paprika, smoked paprika, turmeric, etc.
To save time, you can use 16 oz of frozen butternut squash.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.