Gingered and Curried Butternut and Potato Soup

Pam Stewart


I've been trying to come up with a tasty Butternut Squash Soup this winter. Some seem too bland and others too spicey for our multi-generational household. The ginger and curry give this a nice kick and the garlic seems to mellow it just enough for my family.

★★★★★ 1 vote
Makes about 3 quarts
30 Min
1 Hr 30 Min
Stove Top


8 c
butternut squash, peeled and cubed
6 tsp
olive oil, (divided)
1 large
onion, chopped
2 Tbsp
2 Tbsp
fresh ginger, minced
3 tsp
curry powder
1 tsp
1/2 tsp
black pepper
3 large
potatoes, peeled and cubed
7 c
chicken broth
bulb of roasted garlic
1/2 lb

How to Make Gingered and Curried Butternut and Potato Soup


  • 1Preheat oven to 450 degrees
  • 2Fry bacon very crispy, crumble and set aside.
  • 3Place squash on a baking sheet. Drizzle with 4 teaspoons of the olive oil and toss to coat. Roast for 30 minutes stirring occasionaly. Test for tenderness; cook 5 or 10 minutes longer until tender. Set aside
  • 4Cut the top of the bulb of garlic, drizzle with olive oil and wrap tightly in aluminum foil. Place on baking sheet with the squash and roast along side.
  • 5Put remaining olive oil and butter in a soup pot. Add onion and saute for 5 minutes or until translucent. Stir in ginger, curry, salt and pepper, cook for 2 minutes. Stir in potaotes; cook 2 minutes longer. Stir in broth. Bring to a boil; reduce heat; cover and simmer 15 to 20 minutes or until potatoes are tender.
  • 6Add the roasted squash, squeeze in roasted garlic and stir. Puree small batches in a blender or puree with an emersion blender until smooth. If it seems to be too thinck you can add a little milk or a little more stock.
  • 7Garnish with bacon.
  • 8Serve with a nice crusty bread.

Printable Recipe Card

About Gingered and Curried Butternut and Potato Soup

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Healthy