Carrot, Sweet Potato & Butternut Squash Curry Soup

Creamy, Cozy, Nourishing — Your New Favorite Nourishing Soup

This Carrot, Sweet Potato & Butternut Squash Curry Soup is one of those meals that reminds me why I love cooking so much. It’s warm, velvety, slightly sweet, gently spiced, and completely comforting. Every spoonful feels like a hug on a chilly day.

What I love most about this recipe is how simple it is — just wholesome veggies, coconut milk, white beans for a boost of protein, and flavorful aromatics like garlic, onion, and ginger. The curry gives it a warm depth without being overpowering, and the coconut milk makes it silky and rich without any heavy cream.

It’s healthy, it’s easy, and it’s incredibly delicious. Truly a perfect weeknight dinner or make-ahead lunch for busy days.

This soup isn’t just cozy and delicious — it’s packed with ingredients that naturally support glowing skin and overall wellness. Carrots, sweet potatoes, and butternut squash are rich in beta-carotene, a powerful antioxidant that helps brighten your complexion and protect your skin from oxidative stress. Ginger and garlic support a healthy immune system and reduce inflammation, while coconut milk provides healthy fats that nourish your skin from the inside out. Even the white beans add plant-based protein and fiber to keep you feeling full and energized. It’s truly a beauty-from-within kind of meal — nourishing, soothing, and so good for you.

Why You’ll Love This Soup

• Smooth, creamy texture without using dairy

• Naturally sweet from carrots, sweet potatoes, and squash

• Packed with nutrients, fiber, and plant-based protein

• Freezer-friendly and great for meal prep

• Easy to customize with whatever you have on hand

• Warming curry and ginger make it perfect for cold weather

• Takes minutes to throw together

Ingredients

No need to spend lots of time chopping the ingredients a certain way, since this is a blended soup you can rough chop everything! If you are on a time crunch cut everything smaller to cook faster, but otherwise large rough chops will do the trick!

• 1 onion

• 2–3 cloves garlic

• 1–2 teaspoons fresh ginger

• 1 small stalk celery

• 5-6 carrots, chopped

• 1 sweet potato, peeled

• 2 cups butternut squash (fresh or frozen), or one butternut squash peeled and deseeded

• 2 tablespoon curry powder (or more to taste)

• 1 can coconut milk

• 1 can white beans, drained & rinsed

• 4 cups chicken broth, or enough to full cover everything in the pot

• Pinch of Cayenne

• Salt & pepper to taste

• Olive oil for sautéing

How to Make It

1. Sauté your aromatics

In a large pot, heat a drizzle of olive oil .Add onion, celery, garlic, and ginger. Cook until fragrant and softened — about 3–4 minutes.

2. Add veggies + curry

Stir in the carrots, sweet potato, and butternut squash. Sprinkle in the curry powder, salt, and pepper. Coat the veggies in all that warm spice.

3. Add Remaining Ingredients & simmer

Pour in the chicken broth, beans, and coconut milk and bring to a low boil. Reduce heat and let simmer until all veggies are soft. 30 minutes should do the trick, but if you have the time do not be afraid to let it simmer longer. All the flavors will come together beautifully.

4. Blend until creamy

Use an immersion blender to puree everything until smooth.(Or transfer carefully to a blender in batches.) If using a blender make sure to leave the little circle in your lid out when pureeing, then cover with a towel. When blending hot liquids you need to make sure air can breathe without getting hot liquid on yourself.

5. Adjust seasoning

Taste and add more curry, salt, pepper, or ginger as needed. If the soup is too thick, add a splash of extra broth.

How to Serve

• With warm, crusty bread

• Topped with pumpkin seeds or chopped herbs

• Swirled with extra coconut milk

• With a side salad for a cozy, nourishing dinner

• As a meal prep soup for the week

Tips & Variations

• Swap the white beans for chickpeas for a heartier texture.

• Add spinach at the end for extra greens.

• Use veggie broth instead of chicken to make it fully plant-based.

• Add chili flakes or red curry paste if you like heat.

• Freeze in individual portions for quick lunches.

I Hope You Love This Soup!

This Carrot, Sweet Potato & Butternut Squash Curry Soup is one of my favorite cold-weather recipes — bright, warming, and so nourishing. If you make it, tag me on Instagram @weeknight_homemaker so I can see your beautiful bowls!

With Love,

Lauren Morgan