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A Light Version of Coconut Curry Butternut Squash Soup

Cook up Coconut Curry Butternut Squash Soup

To warm myself up from the inside, I crave soup when it is cold outside. And adding the warming spice mixture of curry to the soup pot offers metabolic-boosting powers to each bowl. I recently made a pot of creamy and thick butternut squash soup with curry and coconut milk that was warming but also subtly sweet.

In this recipe, I used light coconut milk that contains 68 percent less fat than regular stuff, significantly cutting the calories of this tasty recipe.

Roasted ButterNut and Curry Soup


1 large butternut squash (about 3 pounds)
1 tablespoon vegetable oil
1 medium size onion, diced
3 stalks celery, diced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
3 cups light coconut milk
3 cups vegetable stock
2 teaspoons kosher salt
2 tablespoons fresh squeezed lemon juice

Optional Garnish: nonfat Greek yogurt, chopped cilantro, toasted cashews


  1. Bake squash on baking tray at 400 degrees, about an hour, until you can stick a knife through it with no resistance.
  2. When cool enough to handle, cut squash in half, scoop out the seeds and discard, then scoop out pulp and set aside.
  3. Place oil in 6-quart soup pot over high heat and sauté onion until it is translucent, about 5 minutes. Add celery, curry, turmeric, cumin, and coriander and sauté for 5 minutes. Add 1/4 cup of water to pot, cover, and cook for about 7 minutes until celery is very tender, stirring occasionally. Add more water if needed.
  4. Place soft veggies in food processor along with pulp of squash and blend until smooth, about 3 minutes.
  5. Place pureed veggie mixture in soup pot. Add coconut milk and salt; whisk until well mixed. Heat mixture over medium heat until soup until soup is warm. Stir in lemon juice.
  6. Garnish each bowl with yogurt, chopped cilantro, and nuts, or any combination of the three. Serve warm.


Calories per serving

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