I am so excited to share with you one of my favorite recipes of all times where Butternut squash takes center stage, it will surely become a staple in your seasonal cooking repertoire. Embracing the Warming Flavors of Fall with this A Hearty Coconut Butternut Squash Stew Recipe!!

Growing up I used to eat a lot of varieties of Butternut squash, because of this reason it became one of my favorite ingredients of all time. Its vibrant orange flesh and creamy texture makes it so special and unique among other vegetables! Its sweet and nutty flavor makes it perfect for both savory and sweet dishes.

Packed with vitamins A and C, fiber, and antioxidants, butternut squash is also a nutritional powerhouse. It lends itself beautifully to soups, stews, roasted dishes, and even desserts, making it a versatile addition to any recipe. This stew is not only mouth watering but the specific mix of spices I am using in it have an array of health benefits that help reduce oxidative stress and inflammation in the body as well helps with overall gut health.

As the crisp autumn air sets in, there's nothing quite like the comforting and aromatic flavors of fall to warm both our bodies and souls. The season brings an array of delicious ingredients that inspire cozy and nourishing meals.

This hearty stew combines seasonal vegetables, aromatic spices, and the velvety goodness of butternut squash to create a dish that will warm your heart and satisfy your taste buds.


Butternut Squash Coconut Curry 

The perfect combination of sweet and savory flavors with a creamy coconut base.


  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

  • 1⁄2 cup seeded, and cut into 1-inch cubes zucchini

  • 1 can (14 oz) coconut milk (full-fat for creamier results)

  • 1 tbsp Madrás Curry powder (adjust to your preferred level of spiciness)

  • 1 tbsp Olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1⁄4 cup fresh chopped cilantro

  • 1⁄4 fresh basil leaves chopped

  • 1 tablespoon fresh ginger, grated

  • 1 cup vegetable broth or water

  • 1 tbsp smoked paprika

  • 1⁄2 tsp apple cider vinegar powder

  • 1 tbsp lime juice

  • 2 tsp pink salt

  •  Cooked rice or naan bread (optional, for serving) I used cauliflower rice.

1. In a large pot or deep skillet, heat the olive oil or ghee over medium heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and grated ginger to the pot, and cook for another minute until fragrant.
4. Stir in curry powder and smoked paprika and cook for a minute or two to release its flavors.
5. Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer and let it cook until reduced by half way.
6. Add the butternut squash cubes and zucchini until the butternut squash is tender and cooked through 15-20 minutes
7. Stir in lime juice. Add salt and apple cider vinegar powder.
8. Let the curry simmer for a few more minutes, allowing the flavors to meld together.
9. Once the butternut squash and zucchini is fully cooked and the flavors have developed, remove the pot from the heat and add fresh chopped cilantro and basil
10. Serve the Butternut Squash Coconut Curry over cauliflower rice, cooked rice or with naan bread, if desired. Garnish with flaky salt and smoked paprika. 
September 27, 2023


SKORDO said:

Hi Mike and Suzanne! We have removed the tamari from the recipe. Sorry for the confusion – we hope you love Adriana’s soup!

Mike said:

Looking forward to making this tonight; I notice step 7 talks about adding tamari, but the ingredients do not mention it. I’ll add to taste, but figure you may want to provide some guidance for folks.

suzanne bowen said:

On Adriana Urbana’s recipe for the Butternut squash coconut curry,in the instructions it says to add the Tamari and yet the Tamari is not listed in the ingredients list. How much do you use and where do you get Tamari?

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