Butternut Squash Curry

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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.

Ready-to-eat Butternut Squash Curry served with rice

Why We Love Butternut Squash Curry

  1. Rich Flavor: Enhanced by a mix of aromatic spices.
  2. Creamy Texture: Achieved with coconut milk and squash soup.
  3. Nutritious: Loaded with vitamins and fiber.
  4. Versatile: Adaptable to various tastes and diets.
  5. Simple to Prepare: Ideal for quick, hassle-free cooking.

Butternut squash cubes being cooked with spices.


  • 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.


Using soup enhances the curry’s squash flavor and creaminess, making it a versatile and delicious ingredient.

Soup from Pacific Foods that goes into this butternut squash thai curry.

How To Make Butternut Squash Curry

  1. Prepare: Chop shallot, garlic, ginger, and squash.
  2. Bloom: Fry spices in oil.
  3. Combine: Add squash soup, tomatoes, and coconut milk.
  4. Simmer: Cook until squash softens.
  5. Garnish & Serve: Add lime, cilantro, and peanuts.

Coconut milk being added to the pot with the other ingredients.

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.

The dish in the pot with the spinach added.


  • 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.

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Butternut Squash Curry

5 from 11 votes
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.
Butternut Squash Curry in the pot with the spinach added.
Print Recipe

Butternut Squash Curry

Butternut Squash Curry in the pot with the spinach added.
5 from 11 votes
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
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -8 servings
Chelsea Lords
Calories 128kcal


  • 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 wedges


  • Start 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 Notes

Note 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 Facts

Calories: 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.


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Recipe Rating


    1. Thanks so much! It’s seriously sooo flavorful and fun! Thanks for your comment! 🙂

  1. 5 stars
    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. 🙂

  2. 5 stars
    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.

  3. 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.

    1. 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.

  4. 5 stars
    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!

    1. I am thrilled to hear this and so flattered you’d take the time to comment! So glad you loved this recipe! Thanks Mia! 🙂

      1. 5 stars
        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.

  5. 5 stars
    checked out this recipe yesterday and my girlfriend and I decided to try it out. Spot on amazing!!! deffs trying it again

  6. 5 stars
    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!

  7. 5 stars
    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 😋

  8. I think I will never taste the butternut squash carry because it’s not available in sub-continent (Indian) region.

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