curried butternut squash soup recipe

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

I’ve always been a big fan of comforting, nutritious soups that are easy to make and pack a punch when it comes to flavor and health benefits. One of my go-to recipes during the fall and winter months is curried butternut squash soup, and I’m excited to share it with you today. This recipe has been a staple in our household for years, and it’s a crowd-pleaser, whether we’re talking about my husband, our kids, or our friends who come over for dinner.

The best part? It’s incredibly easy to make and requires just a few ingredients that you might already have on hand. Plus, it’s packed with vitamins A and C, as well as fiber and potassium from the butternut squash itself.

And let’s not forget the warm, spicy flavors from the curry powder – it’s the perfect combination of comfort food and healthy eating. When I’m feeling under the weather or just need a pick-me-up, this soup is always my go-to remedy. My kids love helping me in the kitchen by mashing up the squash with a fork (they love getting their hands dirty!)

, and my husband appreciates how quickly I can whip up a batch for dinner. It’s truly a family favorite! So grab some butternut squash, get out your blender or immersion blender (I swear by mine!)

, and get ready to cozy up with a delicious bowl of curried butternut squash soup. As for me? Well, let’s just say I’m thrilled to be sharing this recipe with all of you – it’s one of my absolute favorites, and I know you’ll love it just as much as we do.

Curried Butternut Squash Soup

4.6 from 1631 votes

A velvety, warming soup that combines sweet roasted butternut squash with aromatic curry spices. This comforting bowl is perfect for chilly days and comes together in under an hour.

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

🥘Ingredients

For the Soup

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and black pepper to taste

For Garnish

Fresh cilantro, chopped
Toasted pumpkin seeds
Drizzle of coconut milk

👨‍🍳Directions

1Preheat oven to 400°F.
2Toss cubed butternut squash with 1 tablespoon olive oil and a pinch of salt on a baking sheet.
3Roast for 20-25 minutes until the squash is tender and lightly caramelized, turning once halfway through.
4In a large pot, heat remaining 1 tablespoon olive oil over medium heat.
5Add diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally.
6Add minced garlic and grated ginger to the pot.
7Cook for 1 minute until fragrant, then stir in curry powder, cumin, and cayenne.
8Cook for 30 seconds to bloom the spices, stirring constantly.
9Pour in vegetable broth and add the roasted butternut squash.
10Bring to a boil over high heat, then reduce to a simmer.
11Cook for 10 minutes to allow flavors to meld.
12Remove pot from heat.
13Use an immersion blender to puree the soup until completely smooth.
14Alternatively, carefully transfer in batches to a countertop blender and blend until velvety.
15Stir in coconut milk and season with salt and black pepper to taste.
16Return soup to low heat and warm through for 2-3 minutes, without boiling.
17Ladle into bowls and garnish with cilantro, pumpkin seeds, and a drizzle of coconut milk.

🔧Equipment

Large pot or Dutch oven
Baking sheet
Immersion blender or countertop blender
Chef’s knife
Cutting board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 6g

📝Notes

For a spicier soup, increase cayenne to 1/2 teaspoon or add a minced fresh chili with the garlic. To make it vegan, ensure the broth is vegetable-based. Store leftovers in the refrigerator for up to 4 days.

Watch Video Of How Curried Butternut Squash Soup Works

This curried butternut squash soup recipe is perfect for any occasion – whether you’re looking for a comforting meal after a long day or want something healthy and delicious to serve at your next family gathering.

It reheats beautifully in just five minutes on the stovetop or in under two minutes in your microwave – making it an ideal candidate for meal prep or last-minute dinners when company drops by unexpectedly.

Simply store any leftovers in an airtight container in your fridge for up to three days or freeze them solidly for longer-term storage; then thaw before reheating whenever you need it.

❓ Frequently Asked Questions About Curried Butternut Squash Soup

Q: What type of squash should I use for this recipe?

For this recipe, you’ll want to use a butternut squash – it’s got the perfect sweet flavor and firm texture that pairs well with the spices.

Q: Can I use pre-cooked squash to speed up the cooking process?

While using pre-cooked squash will save some time in the long run, I highly recommend roasting your own butternut squash for this recipe. The caramelized flavor it adds is unbeatable!

Q: How do I adjust the level of spiciness in this recipe?

Feel free to add more or less curry powder depending on your personal taste preferences – if you like things milder, start with 1/2 teaspoon instead of 1 whole teaspoon.

Q: Can I make this recipe in advance?

Absolutely! In fact, making this soup ahead of time allows the flavors to meld together beautifully. Just refrigerate or freeze until you’re ready to reheat.

Q: What’s the deal with all those spices? Can’t I just use cumin instead?

The combination of ground cumin, coriander powder, turmeric powder, cinnamon powder, cardamom ground (or ground ginger), black pepper (freshly ground), salt (to taste), red chili flakes (optional), garlic powder (optional), onion powder (optional) creates an amazing depth of flavor that complements the sweetness of the butternut squash perfectly.

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