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:
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Soup
Cuisine: American
Keyword: Curried Butternut Squash Soup Recipe
Servings: 6 Servings
  • 3 tablespoons olive oil, extra-virgin (or vegetable oil)
  • 1 cup onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • Cayenne pepper (red pepper) to taste
  • 2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
  • 3 cups chicken stock or vegetable broth*
  • 3 cups water
  • 1 pound tart apples, peeled, cored, and chopped
  • Salt and pepper to taste
  1. 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.

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

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

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

  5. Makes 6 servings.

Recipe Notes

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


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