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Front view of finished soup garnished with chickpeas.

Coconut Curry Butternut Squash Sheet Pan Soup

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  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This Coconut Curry Butternut Squash Sheet pan soup is creamy, spicy, and packed with vegetables. Best of all, it's ready in less than an hour, so it's the perfect weekday dinner.


Units Scale


  • 1 small-medium butternut squash, diced into 1/2” cubes (~4 cups cubed or ~20oz after peeling)
  • 12 oz carrots, cut into 1/2” rounds (~4-5 large carrots)
  • 10 oz cauliflower florets (~1/2 of a small head)
  • 1 small yellow onion, cut into wedges
  • 1 small head of garlic
  • 1/2-3/4-inch piece of peeled ginger
  • 2 tbsp cooking oil of choice
  • 2 tbsp mild curry powder, divided
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups vegetable broth
  • 1 15oz can coconut milk
  • 2 tbsp tomato paste
  • 2 tbsp freshly squeezed lime juice


  • 1 15 oz can chickpeas, drained, rinsed and patted dry
  • 1 1/2 tbsp olive oil
  • 1 tsp salt
  • 1 1/2 tsp curry powder
  • 1/8 tsp cayenne (optional)


  1. Preheat oven to 400˚F.
  2. Slice off the top of the head of garlic.
  3. Place all of the vegetables on a large sheet pan. Drizzle with olive oil, 1 1/2 tbsp curry powder, salt & pepper and gently toss to coat. Roast for 35-45 minutes, stirring once or twice, until all vegetables are fork tender.
  4. Dry the chickpeas really well, then toss with oil and spices. Place on a small sheet pan and roast at 400F for ~30-40 minutes, stirring occasionally until crispy. You can also do this in an air fryer.
  5. About 10 minutes before the vegetables are done, add the broth, coconut milk and tomato paste to a small pan over medium heat and heat until lightly simmering.
  6. Add everything (only add half of the garlic cloves, or all if you really like garlic) to a high speed blender (including lime juice) and blend until smooth. Taste and add remaining 1/2 tbsp curry powder and additional salt if needed.


Cut everything into evenly-sized pieces: To ensure everything cooks evenly and is soft for blending, make sure you cut your vegetables into evenly-sized chunks.

Taste for spiciness: If you're spice-sensitive, or you're not sure how spicy your curry powder is, add a little less than the stated amount in the recipe and taste before adding any more.

Heat safe blending: Make sure you're using a heat safe blender, and if you're not, make sure to leave a little gap between the blender and the lid to ensure some steam can escape - it can be dangerous otherwise.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat over low heat on the stovetop, adding more broth if needed to loosen it up. 

Freezer storage: Let the soup cool completely, then freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soups
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 cup of soup
  • Calories: 562
  • Sugar: 9.5 g
  • Sodium: 1144.2 mg
  • Fat: 38.2 g
  • Carbohydrates: 52 g
  • Fiber: 12.6 g
  • Protein: 13.2 g