butternut squash soup curry recipe

Written ByJenny Smyth Posted on
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The Best butternut squash soup curry recipe

I’m so excited to share with you one of my family’s favorite recipes: butternut squash soup curry. This delicious and comforting dish is a staple in our household, especially during the colder months.

It’s a perfect recipe for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family. The best part?

It’s incredibly easy to make and packed with nutrients. Butternut squash is a great source of vitamin A, an essential vitamin for healthy vision, immune function, and skin health.

This recipe is also freezable, making it perfect for meal prep or as a convenient option for those busy weeknights. My kids love helping me in the kitchen with this recipe, and they always ask for seconds (or thirds!)

I love how versatile this recipe is – you can serve it as a soup, a stew, or even as a side dish. The flavors are so rich and comforting that it’s sure to become a new favorite in your household too.

Creamy Butternut Squash Soup Curry

4.9 from 1281 votes

A comforting and flavorful butternut squash soup with a hint of curry that is perfect for a cozy dinner. This soup is creamy, slightly spicy, and full of warm spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp grated ginger
1 medium butternut squash, peeled and cubed
1 medium potato, peeled and cubed
1 medium carrot, peeled and chopped
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
1/4 tsp black pepper
4 cups vegetable broth
1 cup coconut milk

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, garlic, and ginger.
3Sauté until onion is translucent and fragrant, about 5 minutes.
4Add butternut squash, potato, and carrot to the pot.
5Stir in curry powder, cumin, coriander, turmeric, salt, and black pepper.
6Cook for 3 minutes, stirring frequently to coat the vegetables evenly with the spices.
7Pour in the vegetable broth.
8Bring the mixture to a boil.
9Reduce heat to medium-low, cover, and let it simmer for 20 minutes, or until the vegetables are tender.
10Stir occasionally to prevent sticking.
11Use an immersion blender to blend the soup until smooth.
12If you do not have an immersion blender, carefully transfer the soup to a blender and blend in batches.
13Return the soup to the pot.
14Stir in the coconut milk and heat through for an additional 5 minutes.
15Do not let it boil.
16Taste and adjust seasoning if needed.
17The soup should have a creamy texture and a rich, golden color.

🔧Equipment

Large pot
Immersion blender
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For a spicier soup, add a pinch of cayenne pepper. Garnish with fresh cilantro and a dollop of Greek yogurt before serving.

Watch Video Of How Creamy Butternut Squash Soup Curry Works

This butternut squash soup curry recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The best part?

It’s incredibly easy to make and packed with nutrients from the butternut squash. Plus, it freezes beautifully for future meals.

My family loves helping me in the kitchen with this recipe, and they always ask for seconds (or thirds!) So go ahead and give this recipe a try – I promise you won’t be disappointed!

❓ Frequently Asked Questions About Creamy Butternut Squash Soup Curry

Q1: What is butternut squash?

Butternut squash is a type of winter squash that’s native to North America. It has a sweet, nutty flavor and a smooth, creamy texture. When cooked, it becomes tender and easily blends into soups or stews.

Q2: Can I use other types of squash in this recipe?

While other types of squash can be used as substitutes, butternut squash is the best choice due to its unique flavor and texture. However, you can experiment with other varieties like acorn or delicata if you prefer.

Q3: How do I store leftover butternut squash soup curry?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure to bring it to a simmer until hot throughout.

Q4: Can I make this recipe vegetarian or vegan?

Yes! Simply omit the chicken or beef stock and replace it with vegetable broth or water for a vegan version. Additionally, you can add tofu or tempeh for added protein without altering the flavor profile.

Q5: Is this recipe suitable for babies?

This recipe can be adapted for babies around 8 months old who are just starting solid foods. However, please consult with your pediatrician before introducing any new foods into their diet.

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