Curried Butternut Squash Soup Recipe -
Curried Butternut Squash Soup Recipe
  • READY IN 40 mins

Curried Butternut Squash Soup

Recipe by  

"This is a soup that will keep you warm during a long, cold winter!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  2. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
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Reviews More Reviews

Oct 21, 2014

Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again.

Mar 14, 2014

We love this soup. I did put a little less garlic in it - instead of half and half, I used Greek yogurt and instead of the honey, I used agave. Also used low-sodium chicken stock and added no salt. Perfect with cornbread!

Oct 05, 2014

Delicious, flavourful squash soup with the perfect amount of heat! I used 5% cream instead of half and half, put a dallop of yogurt, some parsley and a few of the roasted seeds on top. The soup is a thinner squash soup. Next time I think I will roast the squash first!

Jan 08, 2015

So delicious! This is a rich, savory, and decadent soup with a hint of sweet. This tastes like it was simmered long and low in order to develop such depth, yet it is so simple. There are layers of flavor that will first tease your palate with delicious savory notes that make you go mmmmm as soon as it hits your taste buds. Next, you discover the wonderful sweet undertone of the honey, making it even more interesting. Lastly, you feel the heat of the cayenne as it warms the back of your palate, but not overwhelmingly so. Perfectly balanced and wonderful. This is the kind of soup you will think about and desire long after it has been eaten up. I didn't change a single ingredient and thought it was perfect. This is going in my recipe box! Helpful hint: Use an immersion blender right in the pot to puree the soup. Save yourself the hassle and risk of burning your hands by trying to use a conventional blender. An immersion blender will soon become one of your favorite kitchen gadgets (ranks right up there with my Kitchen Aid stand mixer).

Nov 15, 2014

This was absolutely delicious! I subbed coconut milk for half & half so I could have a dairy-free option. It was wonderful the first night and the leftovers were even better the next day!

Nov 09, 2014

Loved this recipe! I didn't have half and half so I substituted coconut milk, unsweetened, and it worked great. This is very good and you can adjust the heat to your liking.

Nov 09, 2014

Excellent! We also roasted the squash first and added 1/2 cup coconut milk in place of half and half at the end and it really amped up the flavour of the squash and curry.

Jul 06, 2014

Love it! Used nonfat half and half and sour cream. I roasted the squash and scooped it into the chicken broth. It's a keeper!


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 1615 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Marci Stohon
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