butternut curry squash soup recipe

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

I’m so excited to share this butternut curry squash soup recipe with you all. It’s one of our family’s favorite recipes, and for good reason – it’s just the perfect blend of flavors and textures.

The sweetness of the butternut squash pairs perfectly with the warm, aromatic spices of the curry, and the creamy texture of the soup is just divine. Plus, it’s incredibly easy to make and can be adapted to suit any occasion or dietary need.

We love serving it up for weeknight dinners, special occasions, or even just as a comforting pick-me-up on a chilly fall day. My kids adore helping me in the kitchen with this recipe – they love mashing up the squash with a fork and stirring in all the spices.

And as for me? Well, let’s just say I’m always happy when I get to enjoy a big bowl of this deliciousness after a long day.

Butternut Curry Squash Soup

4.8 from 1753 votes

A creamy and comforting soup made with roasted butternut squash and aromatic curry spices. This soup is perfect for a cozy dinner on a chilly evening and is easy to prepare.

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

🥘Ingredients

Ingredients

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (14 oz) coconut milk
salt, to taste
black pepper, to taste
fresh cilantro, chopped (for garnish)
plain yogurt (for garnish)

👨‍🍳Directions

1Preheat the oven to 400°F.
2Toss the butternut squash cubes with 1 tablespoon of olive oil, and spread them evenly on a baking sheet.
3Roast for 20-25 minutes, or until the squash is tender and lightly browned.
4While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5Add the onion and cook, stirring occasionally, for 5 minutes, until the onion is softened and translucent.
6Add the garlic and ginger to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
7Stir in the curry powder, cumin, coriander, and red pepper flakes, and cook for 30 seconds, until fragrant.
8Add the diced tomatoes (with juice) and vegetable broth to the pot.
9Stir well to combine, and bring the mixture to a boil.
10Reduce the heat to low, and let it simmer for 10 minutes.
11Stir in the roasted butternut squash and coconut milk.
12Use an immersion blender to puree the soup until smooth.
13If you don’t have an immersion blender, carefully transfer the soup to a blender and puree in batches.
14Return the soup to the pot.
15Season the soup with salt and black pepper to taste.
16Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through.
17Ladle the soup into bowls and garnish with chopped cilantro and a dollop of plain yogurt.
18Serve immediately and enjoy.

🔧Equipment

Baking sheet
Large pot
Immersion blender or blender
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 48g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 6g

📝Notes

Tips: For a spicier soup, add more red pepper flakes to taste. You can also add cooked chickpeas or lentils for added protein.

This butternut curry squash soup recipe is always a good idea for any occasion. It is perfect for a cozy dinner at home or a comforting meal during a family gathering.

You can make it ahead of time and reheat it easily. It also freezes well, making it a great option for meal prepping.

I love how versatile this recipe is and how it can be adjusted to suit different dietary needs. Whether you are looking for a quick weeknight meal or a hearty dish for a special occasion, this soup is always a hit with my family and friends.

❓ Frequently Asked Questions About Butternut Curry Squash Soup

1. What are the key ingredients in butternut curry squash soup?

The main ingredients are butternut squash, onions, garlic, ginger, curry powder, cumin, coriander, turmeric, vegetable broth, and coconut milk. You can also add cream or Greek yogurt for extra creaminess at the end.

2. Can I use a different type of squash for this recipe?

While butternut squash is the traditional choice, you can use other types of squash like acorn or kabocha. Just keep in mind that the cooking time may vary.

3. How do I make the soup smoother?

To achieve a smoother texture, you can puree the soup using an immersion blender or a regular blender. Be careful when blending hot liquids, as they can splatter.

4. Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Simply combine all the ingredients except the cream or yogurt in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, blend and stir in the cream or yogurt before serving.

5. How can I adjust the spice level of the soup?

To make the soup spicier, you can add more curry powder or a pinch of cayenne pepper. If you prefer a milder soup, reduce the amount of curry powder or omit it altogether. Remember, you can always adjust the seasoning to your family’s taste.

6. Can I freeze leftover butternut curry squash soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Stir well and add a little water or broth if the soup is too thick after thawing.

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