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 favorite.


Cooking spray

2 spray(s)

Raw butternut squash

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

Canola oil

1 Tbsp

Uncooked onion

2 medium, finely chopped


2 clove(s), finely chopped

Fresh ginger

1 Tbsp, fresh, grated

Curry powder

1 Tbsp, Madras-variety

Chicken broth

2 cup(s), reduced-sodium

Canned unsweetened light coconut milk

13½ fl oz

Kosher salt

1 tsp

Cayenne pepper


Fresh lime juice

1 Tbsp


2 medium, thinly sliced on the diagonal


2 Tbsp, 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. 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.