Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Butternut Squash Curry

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
Calories 128kcal
Author Chelsea


  • 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.


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. 


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