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Creamy Curry Butternut Soup

We served this at our housewarming party and it was a HIT!
Servings 5 Quarts
Author Kath Younger


  • 1 butternut squash peeled, de-seeded and chopped into cubes
  • 1 box veggie broth
  • 1 can lite coconut milk
  • 4 cups navy beans or about ~3 cans, drained
  • 2 celeries chopped
  • 2 carrots chopped
  • 2 cloves garlic pressed
  • 2 tbsp yellow curry powder
  • 1/2 tbsp garam masala or you could mimic this with pinches of nutmeg, all spice and/or cinnamon
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/3 cup whipping cream


  • Combine everything but cream in a large crockpot. Set to low and simmer for 4 hours. Then stir in cream and stick-blend in the crockpot until smooth.
  • [Note: You could also make this in a big stock pot, and you could use a traditional blender to cream if you don't have a stick blender.]
  • Serve with a dollop of yogurt and shredded cheddar cheese.