One Pan Curried Butternut Squash Soup (Gluten Free, Vegan)

Prep: 10 minutesCook: 40 minutesTotal: 50 minutes
Yield: serves 4Category: Soups/Sides
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This is a lovely fragrant butternut squash soup that tastes delicious and is filling. The chilli and ginger give it an extra depth of warmth that makes it the perfect lunch on those colder days and the cumin and turmeric make it flavourful without relying too heavily on heat.

Don’t worry if you are not the biggest fan of butternut squash as I have also made this soup using pumpkin and sweet potatoes in its place and both worked just as well. This is an ideal recipe to make if you have any of the above that needed using up in order to help avoid food waste. You could also throw a couple of carrots in if you have any that need eating.

I only use one chilli in this recipe and I remove the seeds, however, if desired you can add more and the same goes for the ginger. If using fresh chilli and ginger is inconvenient you could use powdered versions of both. I like a fairly thick soup but if you prefer a runnier consistency just add extra liquid until you reach your preferred consistency.

Although I have written the recipe for a version made on the hob I have made this in my soup maker before. If this is your preferred way to make it all you need to do is omit the oil, add all the other ingredients to the soup maker and set to smooth.

If you like this butternut squash soup recipe you may like my Curried Lentil & Tomato Soup which you can find here.

For other recipes using butternut squash why not give my Squash & Kale Autumn Salad recipe a go or my Smokey Squash & Lentil Bake which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 large butternut squash
  • 1 can coconut milk (400ml)
  • 200ml 1 cup water
  • 1 white onion
  • 1 handful fresh coriander
  • 1 chilli
  • 2 cloves garlic
  • 2 tbsp fresh grated ginger
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1 vegetable stock cube
  • Splash olive oil


  1. Peel and finely slice the onion before adding to a large saucepan along with a splash of olive oil
  2. Using a sharp knife, remove the skin from the butternut squash and chop into chunks, ensuring you scoop out and discard the seeds, (or save them for another recipe), before adding to the pan containing the onion
  3. Once the vegetables have started to soften, finely chop the garlic and chilli and add to the pan along with the ginger. Cook for a few minutes over a high heat
  4. Add the water, coconut milk, stock cube and seasoning to the pan and bring to the boil
  5. Place the lid on the saucepan and reduce the heat, simmer for thirty minutes stirring occassionally
  6. Allow the soup to cool before blitzing until smooth by either transferring to a food processor or using a hand blender
  7. Stir through the fresh coriander before serving


  1. Glenis

    The soup looks so pretty and looks so tasty but then all your recipes look tasty xx

    • Natasha Gelder

      Oh thank you Glenis! Glad you think so xxx


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