Home > Dinner > Butternut Squash Curry Butternut Squash Curry April 30, 2019 | 27 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Creamy Butternut Squash Curry is perfect for a healthy weeknight dinner or weekly meal prep. This vegan curry is simple to make and naturally dairy free. Why We Love Butternut Squash Curry Rich Flavor: Enhanced by a mix of aromatic spices. Creamy Texture: Achieved with coconut milk and squash soup. Nutritious: Loaded with vitamins and fiber. Versatile: Adaptable to various tastes and diets. Simple to Prepare: Ideal for quick, hassle-free cooking. Ingredients Butternut Squash & Soup: Sweet, nutty squash and its soup add creaminess and depth. Shallot, Garlic, Ginger: Create a flavor base with sweet, pungent, and spicy notes. Spices: Offer a blend of earthy, warm, and spicy flavors in butternut squash curry. Coconut Milk & Crushed Tomatoes: Enhance creaminess and balance with sweetness and acidity. Garnishes (Lime Juice, Cilantro, Peanuts): Add freshness, acidity, and texture. Spinach: Contribute nutrition, color, and a contrasting bitterness. QUICK TIPUsing soup enhances the curry’s squash flavor and creaminess, making it a versatile and delicious ingredient. How To Make Butternut Squash Curry Prepare: Chop shallot, garlic, ginger, and squash. Bloom: Fry spices in oil. Combine: Add squash soup, tomatoes, and coconut milk. Simmer: Cook until squash softens. Garnish & Serve: Add lime, cilantro, and peanuts. Cooking Tips Quality Ingredients: Choose ripe, organic squash, full-fat coconut milk, and high-quality fire-roasted tomatoes. Season to Taste: Adjust spices as needed, considering their intensity increases during cooking. Essential Toppings: Add lime juice, cilantro, and peanuts for enhanced flavor and texture. Simmer Slowly: Cook butternut squash curry on low heat to meld flavors and tenderize squash. STORAGE Refrigerate: Keep the butternut squash curry in an airtight container for 3-4 days. Freeze: Freeze for up to 3 months. Reheat: On stove or microwave, add water if too thick. More Plant-Based Meals Sweet Potato Burrito Bowls Chickpea Salad Roasted Butternut Squash Couscous Bowls Pesto Vegetable Bowls Healthy Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Butternut Squash Curry 5 from 11 votes - Review this recipe A creamy, coconutty Butternut Squash Curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free. SAVE TO RECIPE BOX Print Recipe Butternut Squash Curry 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A creamy, coconutty Butternut Squash Curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free. Course Dinner, Main Course, Vegetarian Cuisine Vegan, Vegetarian Keyword butternut squash curry Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 128kcal Author Chelsea Lords Ingredients▢ 1 large shallot diced (~1/3 cup)▢ 3 cloves minced garlic (~1 and 1/2 teaspoons)▢ 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)▢ 1 butternut squash diced (~4 and 1/2 cups)▢ 2 tablespoons coconut oil▢ 3 tablespoons red curry paste Note 1▢ 1 and 1/2 teaspoons yellow curry powder▢ 1/4 teaspoon ground coriander▢ 3/4 cup Packaged Butternut Squash Soup Note 2▢ 1 can (15 ounces) full-fat coconut milk▢ 1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes▢ 1 teaspoon fine sea salt▢ 1-2 teaspoons white sugar optional▢ 3 cups fresh baby spinach▢ Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedgesUS - Metric USMetric InstructionsStart by prepping ingredients: dice the shallot, mince the garlic and ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.Heat the coconut oil in a large, deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.Add the red curry paste (see Note 1), yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup (See Note 2), coconut milk, and can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready.) Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must-have addition IMO) and if desired, top with finely chopped nuts and cilantro. Recipe NotesNote 1: If vegan, make sure the red curry paste is vegan; Thai Kitchen® is vegan. If sensitive to spice, start with 2 tablespoons. Note 2: Check the label of the packaged butternut squash soup, to be sure it's vegetarian/vegan. We used Pacific Foods® Organic Vegan Dairy-free butternut squash soup. The nutritional profile will also vary, depending on the brand used. Nutritional information does not include rice or optional toppings. Nutrition FactsCalories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 407mg | Potassium: 623mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17736IU | Vitamin C: 36mg | Calcium: 99mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Just love the look of this curry. Reminds me of spicy and flavorful Indian pumpkin curry eaten with rice, looks so good! Reply
We only had low fat so I made it with that and it was still one of the best things we’ve ever eaten. Reply
This is a great recipe! I am a terrible cook, but I just followed the instructions and the curry turned out fantastic. Thank you Chelsea! I look forward to trying more of your recipes. 🙂 Reply
Saved this already. This is seriously one of the best things I’ve ever made or eaten. The hubby said it can go in the rotation right away. Reply
In the note section, do you mean to decrease to 2 teaspoons? Or, is the 1.5 T in ingredients incorrect? Thank you. Can’t wait to try it. Perfect season for all the good ingredients. Reply
Hey Terri, sorry I’m not quite following what you’re asking. The red curry paste says 3 tablespoons in the recipe, but can be decreased to 2 tablespoons if worried about heat. Reply
I get recipes online all the time and I don’t think I have ever left a comment. But this curry is absolutely delicious. I was craving a butternut curry I used to make quite often and was so disappointed when I couldn’t find the recipe. Well this is my new recipe. I doubled the curry paste and added some fennel and I did add a little sugar because my tomatoes were pretty acidic. Next time I make it I will oven roast the squash first until they are caramelized slightly and maybe cut back on the soup as I like more of a curry flavor. My limes were stringy and dried out and I was in a hurry and bought parsley instead of cilantro, but that was the only thig that would have made it better, fresh lime juice and cilantro. Thank you for the recipe this one is a keeper! Reply
I am thrilled to hear this and so flattered you’d take the time to comment! So glad you loved this recipe! Thanks Mia! 🙂 Reply
I’m making it again tonight! So perfect for this cold and rainy weather we’ve been having here in AZ. Thank you for posting your recipes. Reply
checked out this recipe yesterday and my girlfriend and I decided to try it out. Spot on amazing!!! deffs trying it again Reply
This has a wonderful flavor profile and is super easy to make. I had a HUGE garden butternut (yes, they keep over the winter if you pack them in sawdust and keep them in a cool space – the bulkhead in our case). So instead of the soup, I roasted and pureed some of the squash with veggie broth to make a ‘soup’ to add to the curry. Also added some large pieces of red bell pepper and pineapple chunks at the end. Delicious and a keeper! Reply
Delicious! The amount of heat was perfect. I will definitely add into my supper rotation. Trying to add more vegetarian meals and this will do nicely. Thanks 😋 Reply
I think I will never taste the butternut squash carry because it’s not available in sub-continent (Indian) region. Reply
