Curried Butternut Squash Soup

chives & yogurt added

butternut squash soup up close

Curried Butternut Squash Soup

Serves 4-6 people

(recipe from my Mom)

  • 2 medium butternut squash -roasted & gutted
  • 1 large onion diced
  • 3 cloves are garlic chopped
  • 1 tablespoon of olive oil
  • 1 1/2 teaspoons of curry powder
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon ground ginger
  • 5 cups of veggie stock or chicken stock
  • salt & pepper to taste

-Cut butternut squash in half and dab the halves with olive oil & salt. Roast in the oven at 400 degrees until soft. This should take about 20-30 minutes. When done, let cool and scoop out filling- set aside. Heat up your soup pot (medium heat). Add oil & onion-garlic mixture. Sweat onions/garlic until soft. Add all of the spices and stir to get that nutty flavor. Add the squash, stir around until incorporated. Pour your stock in and let simmer for roughly 25 minutes. Transfer to blender, or use an immersion blender. Now you're good to go!

***I topped this with a little plain yogurt & chopped chives. I think that sour cream or marscapone would be delish too! This soup is not only comforting but extremely creamy.  This is surprising because there's absolutely no cream involved***

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  • October 30, 2007

    i love butternut squash!! any way you make it....butternut squash ravioli is great, too!!

  • November 3, 2007


  • reya
    November 4, 2007

    I really need to give this a try. It just looks so darn pretty as well.

  • November 4, 2007

    you should reya! it's really really easy. I think using leftovers in a creamy pasta sauce would be good too!

  • August 22, 2010

    Mmmmmmmmmmmmmm!!! I love curry and love butternut squash, and also am a very big fan soup. Thanks a lot for sharing this, I will definitely be giving this a go next week!

  • Lynne Piil
    November 8, 2010

    I made another squash soup last week that had cream in it, and then made yours, and it was just as creamy. There really is no need for cream. This soup is delish!!!!

    • November 9, 2010

      I know, right?!! Thanks for trying it!!

  • Victoria
    October 27, 2011

    looks AMAZING, making it for my halloween dinner party tomorrow!! how many does this recipe serve?

    • October 27, 2011

      It depends how you use it!

      • Victoria
        October 27, 2011

        I was thinking about 1.5 cups per person, so I guess a better question, approximately how many cups does this recipe make? Thank you!

        • October 27, 2011

          Doh! I thought this comment was for the pumpkin cream cheese I just made (oops!) I would say the soup serves 4-6 people.

  • betsy
    December 22, 2011

    I halved the recipe for just me and my husband and it tasted incredible. So thick and creamy!! Thanks for posting!!

  • Shannon
    February 29, 2012

    I love love love this recipe.....I didn't even know I liked butternut squash soup until I tried this recipe.....thank your mother:)

  • Sara
    February 3, 2015

    This is pretty close to how I make mine, too - I add chickpeas with the onions, it thickens it up a bit and adds protein. :)

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