curry butternut squash soup recipe

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

I’ve been making this curry butternut squash soup recipe for years, and it’s a staple in our household. My kids love it, and I love how easy it is to make. The flavors are so rich and comforting, it’s like a big hug in a bowl.

I like to think of it as a cross between a traditional Indian curry and a hearty American soup. The butternut squash adds a sweetness that balances out the spices, making it perfect for fall or winter meals. As an added bonus, this recipe is incredibly healthy.

Butternut squash is packed with vitamins A and C, potassium, and fiber, while the curry powder contains antioxidants and anti-inflammatory properties. Plus, you can easily customize the level of spiciness to suit your family’s taste. I like to serve it with some crusty bread or over rice for a filling meal that’s perfect for any occasion.

One of my favorite things about this recipe is how versatile it is. You can serve it as a main course, or use it as a base for other soups or stews. I like to add different spices or herbs to give it a unique flavor each time.

My kids love helping me mix the ingredients together and watching the colors change as we cook. Overall, this curry butternut squash soup recipe has become a family favorite. It’s easy to make, delicious to eat, and packed with nutrients that will keep you feeling full and satisfied all day long.

Curry Butternut Squash Soup

4.5 from 1314 votes

A comforting and flavorful soup featuring the sweetness of butternut squash and the warmth of curry spices. Perfect for a cozy meal on a chilly day.

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

🥘Ingredients

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
1/4 tsp black pepper
1 medium butternut squash, peeled and cubed
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 cup coconut milk

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion and cook until softened and translucent, about 5 minutes.
3Add minced garlic and cook for an additional 1 minute until fragrant.
4Stir in curry powder, cumin, coriander, turmeric, salt, and black pepper.
5Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the mixture is slightly toasted.
6Add cubed butternut squash to the pot and stir to coat in the spice mixture.
7Cook for 5 minutes, stirring occasionally, until the squash begins to soften slightly.
8Add vegetable broth and diced tomatoes.
9Stir well to combine.
10Bring the soup to a boil, then reduce heat to medium-low.
11Let it simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
12Stir occasionally to prevent sticking.
13Use an immersion blender to blend the soup until smooth.
14If using a regular blender, carefully transfer the soup to the blender in batches and blend until smooth.
15Return the blended soup to the pot.
16Stir in coconut milk and cook over low heat for an additional 5 minutes, until the soup is heated through.
17Taste and adjust seasoning with additional salt or pepper if needed.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or regular blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 5g

📝Notes

Tips: For a creamier soup, add more coconut milk. For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.

This curry butternut squash soup recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day.

It’s also perfect for family gatherings or potlucks because everyone loves the rich flavors and velvety texture.

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze leftovers for up to 3 days or 2 months respectively – making it an ideal choice for busy families who want healthy meals without all the fuss.

❓ Frequently Asked Questions About Curry Butternut Squash Soup

Q: What type of curry powder should I use?

A: For this recipe, I recommend using a high-quality curry powder that contains turmeric, coriander, cumin, cinnamon, cardamom, and ginger. You can find these spices at most grocery stores or online.

Q: Can I use fresh butternut squash instead of canned?

A: Yes, you can use fresh butternut squash if you prefer! Just peel and chop the squash into bite-sized pieces before adding them to the pot.

Q: How long does this soup take to make?

A: This recipe is quick and easy to make – just 30 minutes from start to finish! Simply sauté the onions and garlic, then add in the remaining ingredients and simmer until the flavors are combined.

Q: Can I store leftover soup in the fridge?

A: Yes, you can store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Reheat gently when you’re ready to serve.

Q: Is this soup suitable for vegetarians?

A: Yes, this soup is vegetarian-friendly – simply omit any animal products from your serving suggestions (such as sour cream or shredded cheese).

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