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creamy curried butternut squash soup

★★★★★ 1
a recipe by

Finally fall is arriving in Arizona. I particularly love fall, and winter, because it's the perfect time for comfort food. This butternut squash soup has always been a favorite of ours.

★★★★★ 1
serves 6 - 8 generously
prep time 30 Min
cook time 30 Min

Ingredients For creamy curried butternut squash soup

  • 3 lb
    butternut squash, peeled, seeded and in 1" cubes
  • 3 Tbsp
    unsalted butter, divided
  • 1 lg
    onion, peeled and diced
  • 1 1/2 qt
    chicken stock
  • 1-4 tsp
    curry powder or to taste
  • 1/2 c
    heavy cream
  • salt, to taste
  • 1 Tbsp
    black peppercorns, whacked

How To Make creamy curried butternut squash soup

  • 1
    In large 3 to 4 quart pot melt 2 tablespoons of butter over medium heat. Add onion and cook until translucent, about 8 minutes.
  • 2
    Add squash and saute for 10 minutes but do not brown. If it looks like it's browning, turn the heat down.
  • 3
    Add stock. Bring to a boil, reduce heat and cook until squash is tender, about 15 to 20 minutes. Remove from heat and allow to cool for 30 minutes.
  • 4
    Remove squash chunks with slotted spoon and place in a blender with 1 cup of the stock. Puree until smooth and return blended squash to pot.
  • 5
    In a small saute pan, melt the remaining butter. Add curry powder to taste and saute for a few minutes, a trick I learned from James Beard.
  • 6
    Add 1 cup of the stock to the curry blend and whisk well. Return the soup to medium heat and add the stock/curry mixture to the pot. Whisk well to incorporate the curry into the soup. Return to the boil, whisk the soup well, then remove from heat.
  • 7
    When the bubbles subside, stir in the heavy cream. Do NOT boil after adding the cream.
  • 8
    Taste for salt and add.
  • 9
    Whack the heck out of the black peppercorns.
  • 10
    Ladle soup into 6-8 bowls. Add a few sprinkles of the whacked black peppercorns, and serve immediately.