Curried Butternut Squash Soup

Cooking with Heinen’s: Curried Butternut Squash Soup

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

Are you looking for a quick 30 minute easy dinner idea that will warm your soul on a cool fall day, made with simple, wholesome ingredients from Heinen’s Grocery? The minute the temps drop I just cant shake the idea of soup. With squash in season and abundant it seems logical to focus on butternut squash. The flavors and texture of this silky rich soup will check all the boxes. It is creamy, flavorful, soul-warming, subtly spiced, coconut-infused, simple and delicious.

The only part of this recipe that takes a bit of effort is peeling and chopping up the butternut squash. This is where I put my teens to work, but, if you’re cooking alone and want to skip this step, Heinen’s sells butternut squash cleaned peeled and chopped. It just doesn’t get any easier.

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.



  • 1 Tbsp coconut or grape seed oil
  • 2 shallots, thinly diced
  • 2 cloves garlic, minced
  • 6 cups butternut squash (1 small butternut squash)
  • Pinch each of sea salt + black pepper, plus more to taste
  • 1.5 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • one 14-ounce (414 ml) can light coconut milk
  • 2 cups vegetable broth
  • 2-3 Tbsp maple syrup
  • optional: 1-2 tsp chili garlic paste

For Serving (optional)

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full fat coconut milk or greek yogurt


  • Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with salt and pepper, curry powder, and ground cinnamon.
  • Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.
  • Use an immersion blender, or transfer soup to a blender, purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.

Leave a Reply

Your email address will not be published. Required fields are marked *