Name: Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons unsalted butter; 1 cup finely chopped yellow onion; 4 cloves garlic, minced; 4 cups high-quality chicken broth; 2 pounds butternut squash, peeled, seeded, and cubed; 2 teaspoons curry powder; 1 teaspoon sea salt; 0.5 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 0.5 cup half-and-half; 2 tablespoons wildflower honey; 0.25 cup sour cream, for garnish (optional)

Embrace the warmth with this lusciously creamy curried butternut squash soup. Infused with aromatic curry powder, earthy cumin, and a playful hint of cayenne, it's the perfect symphony of flavors to chase away the chill on a frosty day.

DIRECTIONS

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01 Step

Recipe View 8 mins Melt butter in a large, heavy-bottomed pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 10-15 minutes.

02 Step

Recipe View 18 mins Stir in the chicken broth, butternut squash, curry powder, salt, cumin, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the squash is completely tender, approximately 15 minutes.

03 Step

Recipe View 5 mins Remove the pot from the heat. Stir in the half-and-half and honey. Using an immersion blender, carefully purée the soup until it is perfectly smooth and velvety.

04 Step

Recipe View 2 mins Ladle the soup into serving bowls. Garnish each bowl with a dollop of sour cream, if desired, and a sprinkle of freshly ground black pepper.

For a vegan version, substitute the butter with olive oil or coconut oil, use vegetable broth instead of chicken broth, and replace the half-and-half with coconut milk. Omit the sour cream garnish or use a vegan alternative.
Adjust the amount of cayenne pepper to your preference for spiciness.
To enhance the flavor, try roasting the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
Soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
If the soup is too thick, add a little more broth or water to reach your desired consistency.

Estrella Swift

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 556 Ratings)

Total Reviews: (3)

Mavis Koss
Oct 9, 2024
This soup is amazing! The perfect balance of sweet and spicy.
Keshaun Howe
Aug 10, 2024
I roasted the squash first, and it really deepened the flavor. Highly recommend!
Bettie Yundt
Nov 21, 2023
So easy to make, and everyone loved it. Will definitely make again.

Curried Butternut Squash Soup

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DIRECTIONS

Estrella Swift

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