Butternut Squash & Pineapple Curry

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This Southeast Asian dish is ready in less than an hour and is a great choice to add to your meal prep rotation.

Butternut Squash Pineapple Curry

Pineapple Curry Soup

Every once in a while my husband will look at the list of dishes I’ve picked out to create for our blog and give me a “who is going to eat that” look. Pineapple curry soup was one of those dishes. Every once in a while he is right, but for the most part I get to smirk in delight when he agrees that the dish is a delicious combination.

This pineapple curry soup is the perfect combination of spicy with a hint of sweet. The butternut squash and mushrooms make it hearty and the spices make it warming. It’s the kind of dish that reminds me of pumpkin carving and crisp fall evenings.

Butternut Squash Pineapple Curry recipe

How to Peel Butternut Squash

Butternut Squash looks intimidating, but it’s quite easy to peel. All you need is a big knife and a sharp vegetable peeler. First, cut off both ends of the squash. Next, use your vegetable peeler to peel the squash just like you would any other vegetable. Finally, cut the squash in half (long ways) and scoop the seeds out from the middle. I like using a spoon to scoop the seeds out. Finally, you’ll be ready to cube your Butternut Squash.

Vegan Butternut Squash & Pineapple Curry Recipe

The real question is, why wouldn’t you make a butternut squash and pineapple curry vegan? This recipe is vegan, gluten free, and perfect for fall evenings. I haven’t tried it in an Instapot – but I have a feeling it would work wonderfully. If anyone tries is out please let me know how it turns out. From our kitchen to yours, we hope you enjoy!

Nutrition Facts

8 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 19.2g 30%
    • Saturated Fat 12.2g 60%
  • Sodium 655mg 28%
  • Amount Per Serving% Daily Value *
  • Potassium 732mg 21%
  • Total Carbohydrate 96.4g 32%
    • Dietary Fiber 5.1g 20%
    • Sugars 10.2g
  • Protein 9.7g 18%
  • Calcium 6%
  • Iron 35%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Butternut Squash & Pineapple Curry

5 from 1 vote
Recipe by Tiffany Quillan Course: DinnerCuisine: Southeast AsianDifficulty: Easy


Prep time


Cooking time




Total time



This Southeast Asian dish is ready in less than an hour and is a great choice to add to your meal prep rotation.


  • 4 cups 4 Rice

  • 2 Tbsp 2 Olive Oil

  • 1 1 Green bell pepper, chopped

  • 4 4 Carrots, chopped

  • 12 12 White onion, chopped

  • 1 pinch 1 Salt

  • 2 cloves 2 Garlic, minced

  • 12 12 Cremini Mushrooms, sliced

  • 1 pinch 1 Salt

  • 1 1 Butternut Squash, peeled and cut into 1/2″ chunks

  • 4 oz 4 Thai red curry paste

  • 4 cups 4 Vegetable Stock

  • 14 oz 14 Coconut Milk

  • 1 can 1 Pineapple, cut into 1/2″ chunks(we used canned pineapple in juice)


  • Prepare 4 cups of white rice according to the instructions on the rice packet.
  • Heat olive oil over medium heat in a large pot. Once the oil starts to shimmer add the green bell pepper, carrots, white onion, and salt and sauté until the onion is translucent (5 – 10 minutes).
  • Add the garlic, mushrooms and another pinch of salt. Cook until the mushrooms release their water (5-7 minutes).
  • Add the butternut squash and Thai red chili paste. Mix until the chili paste is well incorporated.
  • Add the vegetable stock and coconut milk. Let simmer for 20 minutes.
  • Serve over rice and top with pineapple. Enjoy!

Video Recipe


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