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5 from 3 votes

Butternut Squash Coconut Curry Noodle Soup

An incredibly flavorful, healthy, filling, and comforting Butternut Squash Coconut Curry Noodle Soup! A gluten free vegan comfort food dish
Prep Time10 mins
Cook Time10 mins
Resting Time10 mins
Total Time30 mins
Course: Entrées, Soup
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 people
Calories: 610kcal
Author: Kristen Wood


  • 2 tbsp coconut oil
  • 1/2 onion chopped
  • 5 garlic cloves minced
  • 2 tbsp curry powder
  • 1 tbsp coconut sugar
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/4 tsp red chili flakes
  • 2 cups butternut squash cubed, fresh or frozen
  • 1 can full fat coconut milk + 3 cans water
  • 2 tbsp fresh cilantro chopped
  • 7 oz rice noodles approx. 1/2 package
  • 1 tsp lemon juice
  • to taste sea salt
  • Garnishes: chopped fresh cilantro and freshly shredded carrots


  • In a large pot over medium heat add coconut oil, onion and garlic. Saute for 5 minutes.
  • Stir in spices and sugar. Cook while stirring for 2 minutes.
  • Stir in squash. Cook for 1 minute longer.
  • Pour in your can of coconut milk, and then fill the can with water, adding 3 cans of water to pot.
  • Stir in cilantro.
  • Turn heat to high, cover, bring to a boil, and then reduce to a simmer.
  • Simmer for 10 minutes.
  • Stir in rice noodles and lemon juice. Salt to taste. Cover, turn off heat and let sit for 10 minutes (or until noodles are tender) before serving.
  • Optionally garnish with fresh cilantro and shredded carrots before serving.
  • Enjoy!



Serving: 1serving | Calories: 610kcal | Carbohydrates: 114g | Protein: 7g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 728mg | Fiber: 7g | Sugar: 9g | Vitamin A: 15044IU | Vitamin C: 36mg | Calcium: 138mg | Iron: 4mg