Photo of Coconut-Curry Butternut Squash Soup by WW

Coconut-Curry Butternut Squash Soup

Total Time
1 hr 10 min
20 min
50 min
Lite coconut milk, fresh cilantro and curry brighten up a cold-weather favourite.


Cooking spray

2 spray(s)

Uncooked butternut squash

4 pound(s), peeled, seeded, cut in 1-in cubes (abt 8 1/2 cups)

Canola oil

1 tbsp(s)


2 medium, finely chopped

Garlic clove(s)

2 large clove(s), finely chopped

Ginger root

1 tbsp(s), fresh, grated

Curry powder

1 tbsp(s), Madras variety

Canned chicken broth

2 cup(s), reduced sodium

Canned unsweetened light coconut milk

13½ fl oz

Kosher salt

1 tsp(s)

Cayenne pepper


Fresh lime juice

1 tbsp(s)

Uncooked scallion(s)

2 medium, thinly sliced on the diagonal


2 tbsp(s), fresh, finely chopped


  1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  2. Place squash in an even layer on prepared baking sheet and roast, stirring after 20 minutes, until browned and easily pierced with a knife, about 40 minutes. Remove from oven and allow to cool while you sauté onions.
  3. In a large pot, heat oil over medium heat; add onions and cook until lightly browned, stirring occasionally, about 10 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add curry powder; stir to combine and then cook for 30 seconds more.
  4. Add roasted squash to pot; stir to combine. Add broth, coconut milk, salt and cayenne pepper; cover and simmer 10 minutes.
  5. Puree soup in batches in a blender or food processor, or in the pot using an immersion blender (be careful of splattering liquid). Before serving, stir in lime juice. Ladle soup into bowls; garnish with scallions and cilantro.
  6. Yields about 1 heaping cup per serving.


This is a thick soup. If you prefer a thinner soup, add 1 to 2 tablespoons of warm water or broth to each portion before serving.