Curried Butternut Squash Soup with Almonds

Curried Butternut Squash Soup with Almonds

"This curried squash soup is garnished with California Almonds and a dollop of yogurt."
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servings 188 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 375 degrees F. Roast squash for 15 minutes; remove from oven and cut in half, scooping out seeds. Place cut side down on oiled baking sheet and return to oven for 30-35 minutes, until very soft. Remove from oven and let cool.
  2. Meanwhile, turn heat down to 350 degrees F. Place almonds on the baking sheet and roast until golden brown, about 10 minutes. Heat 2 tablespoons oil in a large pot. Add onion and garlic; saute on medium heat until onion is translucent. Add curry powder and stir for 2-3 minutes, until fragrant.
  3. Cut away peel from squash, and cut into bite-sized pieces. Place curried onion and garlic mixture in a blender or food processor; add enough squash and broth to fill. Add 3/4 cup almonds, reserving the remaining 1/4 for garnish, and process until smooth. Transfer to pot. Puree remaining squash and broth, and transfer to pot.
  4. Stir mixture and bring to a boil; reduce heat and simmer for 10 minutes. Season with salt. Ladle soup into bowls, swirl 1/4 teaspoon of olive oil on each bowl and top with a dollop of yogurt. Sprinkle remaining almonds on top of yogurt.


Read all reviews 11
  1. 16 Ratings

Most helpful positive review

this soup is delicious and very easy to make.

Most helpful critical review

As I like the flavor of butternut squash I was disappointed when the other spices were so strong that they covered up the squash flavor. Won't make again, sorry.

Most helpful
Most positive
Least positive

this soup is delicious and very easy to make.

AMAZING! I halved this recipe but wish I made a full batch so I could freeze some. The only thing about it that I changed was that I used Indian Malasa instead of curry and used a bit more than...

This is my favorite soup in the world. I make it with 3 teaspoons of curry and low sodium vegetable broth. I also add a teaspoon of cardamon and a teaspoon of cumin. YUMMY!

This was delicious! It's very hearty, and the yogurt gives it a great tanginess. The only thing I'll do differently next time is to use a little more curry powder.

I added more curry to the recipe but wish I wouldn't have. The curry overwhelmed the other flavors in the dish. It would have been better as is for our tastes. I like the toasted almonds. My pic...

As I like the flavor of butternut squash I was disappointed when the other spices were so strong that they covered up the squash flavor. Won't make again, sorry.

Huh, this appears to be a knock off recipe from Jiko's restaurant at Animal Kingdom lodge in WDW. They use a golden squash though.

Only one word required.... YUM!! (except I nixed the yogurt cuz I can't have dairy anymore, I'm guessing it would be twice as good if I could put in the yogurt)

I have never written a review before and I use this site all the time. All I have to say is WOW! I did add a little more curry and cut back on the broth to make a little thicker. Will make a...

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