Curry Roasted Butternut Squash Soup with Caramelized Onions

Curry Roasted Butternut Squash Soup – This is hands down the best butternut squash soup recipe out there! It is prepared with roasted butternut squash for more depth of flavors, a hint of curry for a subtle spicy touch, and served with caramelized onions. Healthy, wholesome and nourishing, it has everything to bring you comfort on a chilly day.

When it comes to warm soups and stews, I get pretty serious. I grew up with vegetable soup every night at home and I’m convinced it helped me establish some healthy eating habits from an early age. Soups are so forgiving (you can’t fail a soup recipe!). Plus, they are such an easy way to use up seasonal vegetables.

Best curry roasted butternut squash soup

During the fall and winter months, this pumpkin soup counts among my favorites. Today’s version is slightly different, featuring roasted butternut squash, coconut milk, and a perfectly balanced curry seasoning. This is truly the best curry roasted butternut squash soup I ever had, and baby L. even asked for a third serving. Don’t pass on the balsamic caramelized onions to serve on top, it makes the soup a feast!

The soup ingredients

• Butternut squash. I use a whole, medium size butternut squash for this recipe (about 2 to 3 lbs / around 1 kg), peeled, cored and sliced. Note that any other winter squash (buttercup, Hubbard, sugar pumpkin, and acorn) will work interchangeably in this soup recipe.
• Yellow onion. You will need 2 of them, one for the soup, the other one for the caramelized onions. Dice the second one thinly.
• 3 carrots, peeled and chopped.
• 1 Tablespoon yellow curry powder.
• 1 teaspoon paprika powder.
• Salt and pepper. Salt brings out the spice flavors, so try and adjust as needed.
• Vegetable stock. Adjust the quantity depending on the desired thickness of the soup.
• Coconut milk. I use one can plain and unsweetened coconut milk (not light).
• Balsamic vinegar. Use it for the caramelized onions. It works with balsamic glaze too.

Why roast the butternut squash for this soup?

While most butternut squash soup recipes cook the squash on the stovetop directly, I find some incredible benefits of roasting it instead. It adds depth of flavor to the soup, with smoky, earthy and slightly sweet caramelized notes.

Worried about the extra time and effort? Then you will be happy to know that roasting the squash is easy. You can either peel, core and slice it roughly, or you can roast halved and cored butternut squash. If choosing the last method, make some scores in the flesh before roasting. So make yourself a favor and go for roasted butternut squash when making a soup, you won’t regret it!

How to make roasted butternut squash soup?

1. Start with roasting the butternut squash. As described above, there are two possible methods. Method 1: peel, core, and slice the butternut squash into large slices. Method 2: simply halve the butternut squash, scoop out the seeds, make some scores in the center and place onto your baking sheet. For both methods, sprinkle with paprika, salt and pepper. Roast in a preheated oven for about 30 minutes or until tender.
2. Melt the onions in olive oil in a large pot until soft translucent. Then, sprinkle with curry powder and cook for two additional minutes, stirring often to prevent the onions sticking to the bottom of the pan. Season with salt and pepper. Add the carrots, cover with vegetable stock or water, and cook until carrots are tender, about 20 minutes or more. Add the roasted butternut squash and cook for 5 more minutes.
3. Blend all the ingredients on high for a few minutes, until smooth. Pour in the coconut milk, blend again, and adjust the water/stock quantity depending on desired consistency.

Topping: make the caramelized onions

This step is optional but highly recommended. This caramelized onions topping makes it from a good to a great roasted butternut squash soup! All you have to do is melt thinly diced onions with olive oil in a pan, then pour balsamic vinegar and cook on high until thick and sticky, stirring often. This process takes just a few minutes. Garnish the warm soup with caramelized onions, add some fresh herbs (chopped basil or cilantro), pomegranate seeds, and enjoy!

What to serve with this soup?

• Herb Parmesan Scones
• Curried Cauliflower Grilled Cheese Sandwich
• Multiseed No-Knead Bread
• Homemade Cheese Board

More nourishing soups you’ll love

• Curried Red Lentil and Split Pea Soup
• Thai Sweet Potato Soup
• Curried Leek Potato Soup

Curry Roasted Butternut Squash Soup with Caramelized Onions

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• Author: Delphine Fortin
• Prep Time: 1 hour
• Cook Time: 30 mins
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Soups
• Diet: Vegetarian

This Curry Roasted Butternut Squash Soup is hands down the best butternut squash soup recipe out there. Healthy, nourishing, and delicious!

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Ingredients

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For the soup:

• 1 medium butternut squash (about 2–3 lbs / more or less 1kg)
• 2 Tablespoons olive oil, divided
• 1 teaspoon paprika powder
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 1 Tablespoon yellow curry powder
• 3 cups (720 ml) water or vegetable stock
• 1 15-onces can (400 ml) coconut milk, unsweetened
• Salt and pepper

For the caramelized onions + garnishing:

• 1 yellow onion
• 1 Tablespoon olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon sugar
• Pomegranate seeds
• Fresh basil or cilantro, chopped
• Freshly ground black pepper

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. For roasting the butternut squash, choose method 1 or 2*. Method 1: peel, core and slice the butternut roughly, place onto the prepared sheet, sprinkle with paprika powder, season with salt, and drizzle olive oil over. Roast for about 30 minutes or until tender.
3. In a large pot, melt the onions with olive oil until soft and translucent. Add curry powder and cooked for a few more minutes, until fragrant. Season with salt and pepper, stir, add carrots and cover with water or vegetable stock. Cover and let simmer on low-medium heat for 20-30 minutes, or until carrots are tender. Add a little bit more water or stock if needed, just enough to cover the vegetables. Add roasted butternut squash and cook for 5 more minutes.
4. Blend in a high speed blender or using a blender stick until smooth. Pour in the coconut milk, blend, and adjust the consistency as needed with a little bit more water or stock. Taste and adjust the salt as needed.
5. For the caramelized onions, melt the remaining onion with olive oil in a small saucepan, until onions are translucent. Add one teaspoon of sugar, balsamic vinegar, and cook for 5-10 minutes, until it becomes thick and syrupy, stirring from time to time. Top the soup with the caramelized onions, garnish with other toppings, and enjoy!

Notes

* Method 2: halve and core butternut squash, then place cut side up onto the baking sheet, making some scores in the flesh. Sprinkle with paprika powder, season with salt, drizzle with olive oil, and roast. When the flesh is roasted all the way through, about 30 minutes or so, scoop it out with a spoon and discard the skin.

Christmas, Fall, Family-Friendly, Healthy, Pumpkins (Winter Squash), Soups & Stews, Thanksgiving, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Curry Roasted Butternut Squash Soup with Caramelized Onions, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!