Curried Butternut Squash Soup Recipe


Curried Butternut Squash Soup is one of my family’s favorite soup recipes.  I have also served this delightful and interesting soup for dinner parties.  I also like to serve this soup as part of my Thanksgiving dinner.  Give this Curried Butternut Squash Soup a try – you will not be sorry!


Curried Butternut Squash Soup



Curried Butternut Squash Soup Recipe:

Curried Butternut Squash Soup Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 6 Servings


3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or Chicken Stock*
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste

* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.



In a large soup pot over medium heat, heat olive or vegetable oil.  Add onion and saute until golden brown.  Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.  Add sliced squash, vegetable or chicken broth, water, and chopped apples.  Bring liquid just to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.  Remove from heat and let cool at least 15 to 20 minutes.

Puree mixture in a blender or food processor, in batches, and transfer back into soup pot.  Season with salt and pepper to taste.

NOTE: At this point, soup may be refrigerated until ready to serve.

To serve, warm over low heat, stirring until hot.  Remove from heat and serve in soup bowls.

Makes 6 servings.

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