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!


☆☆☆☆☆ 0 votes

30 Min
1 Hr 30 Min
Stove Top


  • 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
  • 1
    granny smith apple--chopped for garnish
  • ·
    cilantro, fresh--for garnish

How to Make Curried Butternut Squash Soup


  1. Cut 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.
  2. Cut onion in thin slices and saute in butter until translucent.
  3. Add curry powder and garlic to onions and cook a few minutes more.
  4. Pour liquid of choice into pan and bring to a simmer.
  5. Scoop out the flesh of the squash and add it to the pan along with thyme.
  6. Simmer soup for 20 minutes and then puree in Food processor or use an immersion blender.
  7. Check for seasoning and add slat and pepper per your taste.
  8. Stir in cream and heat through (dont boil)
  9. Garnish 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
Hashtags: #creamy #comforting

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