Curried Butternut Squash Soup



A restaurant in the next town used to send out recipes every month on postcards and this is one of them. I found it as I was searching for something else and came across it. I made the recipe and it is fantastic! I even fooled one of my neighbors that "hates" squash into eating and enjoying it!


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30 Min
1 Hr 30 Min
Stove Top


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1 large
butternut squash
3 clove
garlic, chopped
1 large
1 Tbsp
2 tsp
curry powder
1/8 tsp
thyme, dried
1 qt
chicken stock, veg. stock, water or milk
1/2 c
heavy cream
granny smith apple--chopped for garnish
cilantro, fresh--for garnish

How to Make Curried Butternut Squash Soup


  • 1Cut squash in half and scoop out seeds. I have used other hard winter squash with good results. Do not use acorn however! Place on baking sheet cut side down, add a little water and bake until soft. 400 degrees.
  • 2Cut onion in thin slices and saute in butter until translucent.
  • 3Add curry powder and garlic to onions and cook a few minutes more.
  • 4Pour liquid of choice into pan and bring to a simmer.
  • 5Scoop out the flesh of the squash and add it to the pan along with thyme.
  • 6Simmer soup for 20 minutes and then puree in Food processor or use an immersion blender.
  • 7Check for seasoning and add slat and pepper per your taste.
  • 8Stir in cream and heat through (dont boil)
  • 9Garnish with chopped apple and cilantro.

Printable Recipe Card

About Curried Butternut Squash Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #creamy, #comforting

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