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Curried Butternut Squash Soup: A Healthy Fall Favorite with a Twist

The weather is starting to get cool here in LA, and it has me craving something that feels like Fall. And when it starts to get chilly there’s nothing like a warm bowl of hearty soup. One of my favorites is a creamy butternut squash soup. Zach recently made a healthy version that I LOVED! So I asked him to share his recipe with all of you.

Butternut squash is one of my favorite fall ingredients. It’s the perfect mix of savory and sweet, and it just tastes like Fall! This version uses coconut milk to create a creamy texture while keeping it healthy, plus some turmeric to really punch up the flavor. If you leave out the yogurt it’s vegan, too! This recipe is easy to make a big batch, so feel free to double it up and save some leftovers for later!




  • 1 butternut squash (about 3 lbs), peeled, seeded, and diced

    • If you don’t feel like doing the work you can use about 2.5 lbs of already peeled and diced squash.

  • 1 tbsp olive oil

  • 1 yellow onion, diced (don’t worry about how finely you dice them because they’re getting blended up anyway)

  • 3 cloves garlic

  • 2 cups vegetable broth

  • 2 tbsp turmeric

  • 1/2 tbsp nutmeg

  • 1/2 tbsp cinnamon

  • 1/2 cup coconut milk

  • salt and pepper to taste



  • 2 tbsp greek yogurt

  • 1 tbsp olive oil

  • 1/2 cup roasted pumpkin seeds



  • In a large stockpot heat olive oil to medium heat. Add in butternut squash, onions, and garlic.
  • Simmer for about 20 minutes, stirring occasionally, until squash starts to brown.
  • Add vegetable broth, turmeric, nutmeg, cinnamon, salt, and pepper. Simmer for another 20-30 minutes, until butternut squash has softened.
  • Add in coconut milk and then use an immersion blender to blend squash mixture.
    • If you don’t have an immersion blender then a regular blender will work. Just make sure you leave the lid off and blend on a low to medium setting. If you leave the lid on then the heat will build pressure and it will blow up (trust me, I’ve made that mistake)!
  • Add more salt and pepper to taste.
  • Transfer to serving bowls. Top with a drizzle of yogurt, olive oil, and pumpkin seeds.
  • Enjoy!


  1. I’m excited to try this – season be damned! But I have a question. There is no curry in the recipe, so how is it curried squash soup? Was it an omission? If so, how much curry should I use? Thanks! Love ya, Bobby & crew

    1. Hey Nancy! I’m excited for you to make it and can’t wait to hear what you think! You’re right, there is no actual curry in the recipe. The blend of spices is what gives it a curried flavor, especially the turmeric and nutmeg. If you want to punch it up I sometimes add extra spices!