Easy Butternut Squash Curry

This Easy Butternut Squash Curry is a warm, comforting dish that’s full of rich flavors, tender veggies, and a touch of spice. With creamy coconut milk, fragrant curry spices, and naturally sweet butternut squash, it’s a hearty meal I love to make on cooler days—or anytime I want something filling, flavorful, and plant-based.

Why You’ll Love This Recipe

I love this recipe because it’s simple, nourishing, and made with pantry staples. The squash adds a naturally creamy texture and subtle sweetness that balances perfectly with the warm curry spices. It’s easy to make in one pot, customizable with whatever vegetables or proteins I have on hand, and tastes even better the next day. Whether I serve it over rice, quinoa, or with naan, it’s always satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed

• Onion, chopped

• Garlic, minced

• Ginger, grated

• Curry powder

• Ground cumin (optional)

• Crushed tomatoes or tomato paste

• Coconut milk (full-fat for richness)

• Vegetable broth or water

• Olive oil or coconut oil

• Salt

• Black pepper

• Fresh cilantro or lime (for garnish)

directions

1. I heat oil in a large pot over medium heat, then sauté the onion until soft and translucent.

2. I add the garlic and ginger and cook for another minute until fragrant.

3. I stir in the curry powder and cumin, toasting the spices for about 30 seconds.

4. I add the cubed butternut squash and stir to coat it in the spices.

5. I pour in the crushed tomatoes, coconut milk, and broth, then stir well and bring it to a simmer.

6. I cover the pot and cook for 20–25 minutes, until the squash is tender and the flavors are well blended.

7. I taste and season with salt and pepper, then simmer uncovered for another 5–10 minutes to thicken slightly.

8. I serve it hot, garnished with fresh cilantro and a squeeze of lime if I want a little brightness.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 30–35 minutes to cook, so I can have it ready in under 45 minutes.

Variations

Sometimes I stir in chickpeas, spinach, or kale for added nutrition. I’ve also added sweet potatoes or carrots to stretch the dish or give it more variety. When I want extra heat, I toss in a bit of cayenne pepper or a chopped chili. For protein, I add cooked lentils or tofu.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce. It also freezes well for up to 2 months.

FAQs

Can I use frozen butternut squash?

Yes, frozen squash works great and saves time. I add it straight to the pot and adjust cooking time as needed.

Is this curry spicy?

It’s mildly spiced by default. I adjust the heat by using more or less curry powder, or adding chili flakes or hot sauce.

Can I make it ahead of time?

Absolutely. The flavors deepen as it sits, so it tastes even better the next day.

What’s the best side for this curry?

I usually serve it over rice or quinoa, with naan or flatbread on the side to scoop up the sauce.

Can I blend the curry?

Yes, if I want a smoother texture, I blend half or all of it using an immersion blender. I just let it cool slightly first.

Conclusion

This Easy Butternut Squash Curry is a cozy, flavorful dish that’s perfect for weeknights or meal prep. It’s full of good-for-you ingredients, warming spices, and creamy richness from the coconut milk. Whether I serve it solo or pair it with grains and bread, it’s always a delicious way to bring comfort and flavor to the table.