This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!




  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place squash onto a baking sheet cut-side down.

  • Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.

  • Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.

  • Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.

  • Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Cook's Notes

You can buy already cubed or frozen squash to save time and mess. You can also fully bake the squash and then spoon away from the peel.

This can also be made the night before and left in a slow cooker overnight, but don't add the coconut cream till just before serving or it turns dark brown; tastes just the same, but not as visually appealing.

Nutrition Facts

602.69 calories; 10.44 g protein; 61.82 g carbohydrates; 40.59 g fat; 0 mg cholesterol; 584.08 mg sodium.Full Nutrition

Reviews (15)

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Most helpful positive review

Lovely vegan recipe took 2h not 3h - I left the squash in the oven a little longer as suggested in the tip so the soup was ready to blend pretty soon. Used trader joe's spicy curry sauce and just one can of tj's light coconut milk.

Most helpful critical review

Made as directed with only one exchange: I didn't have curry sauce so I used 4 oz of curry paste. TL;DR: cut recipe in 1/2 for 8 servings. Use coconut milk - not coconut cream add Italian sausage for meat eaters. First this makes a HUGE VAT OF SOUP. My 10 qt stock pot was completely full. This is not 8 servings of soup. It is easily 16 to 20 servingsI used actual coconut cream. As another posted coconut is very sweet coconut cream is intensely sweet. (it's not necessarily added sugar it's naturally sweet) So 2 jars of coconut cream makes for a very sweet soup. I like it just be aware. Also coconut cream in temperatures of less than 80 F is rock solid. Melt it in a hot water bath before adding to your soup or you will never get it out of your jar. 2 jars was way too much. Use one. This turned into a very very thick soup with 2 jars of coconut cream. Since the directions are "pour coconut cream into the soup" I think the OP means coconut MILK. Third: if you are in a mixed household saute up some Italian sausage to mix into the soup for the meat eaters. It pairs beautifully.
18 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 3
  • 3 Rating Star 1
I'm going to base this on what this SHOULD have tasted like. I'm posting this in case anyone else is as ignorant as I. Cream of coconut comes in a version which apparently has loads of sugar added. Didn't realize until I tasted this soup which was SO over sweet. Hugely disappointed. Will try again another day! Be sure to use coconut milk. Or if you can find cream of coconut be sure to read the label.
Lovely vegan recipe took 2h not 3h - I left the squash in the oven a little longer as suggested in the tip so the soup was ready to blend pretty soon. Used trader joe's spicy curry sauce and just one can of tj's light coconut milk.
I made this soup for my family and it was outstanding. Not only did it have complex flavor but made the house smell wonderful! I have been searching for a soup such as this for quite a while. I did make some modifications simply because I didn't have the ingredients on hand. I'll try to make it correctly the next time around. The modifications I made included: using cubed organic butternut squash from Costco (still browned a bit in oven) a regular yellow onion and a couple shallots instead of the "sweet" onions Suki's curry sauce was used for the curry along with a bit of water Gala instead of Granny Smith's and dried cilantro instead of fresh.
I left out the coconut cream and it was still AMAZING!
Delicious! I am on Weight Watchers Simple Start so I used Fage plain Greek yogurt in place of the coconut milk. I used chicken broth instead of veggie. I only had a 3.5 oz package of the Golden Curry. I'll be making this again and will try it with the added curry. 0 WW points!!
Delicious! I had almost everything on hand without having to make a trip to the grocery store. The only thin I changed was that I used curry paste. I did not have curry sauce. Made this for my two vegetarian daughters. I am sure they are going to love it!
I LOVE this recipe. The only thing I changed is using about 4-5 TBS of curry POWDER instead of the paste and I knocked it down to 1 can of coconut cream - just to lighten it up a little bit. I also have served the left overs over brown rice and poached chicken breast...delicious!
Such a wonderful recipe thanks for sharing!!!
Used green Thai curry sauce. Even my picky teen liked this. Served with butter pan buns