- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
Roasting the squash first results in a delicious sweetness - well worth the effort!
227 people made this
- 1 butternut squash, halved and seeded
- 2 large onions, peeled and quartered
- 1 medium head garlic
- 1.4L (2 3/8 pints) vegetable stock
- 1 bay leaf
- 1 teaspoon dark brown soft sugar
- 1 teaspoon curry powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt and freshly ground black pepper to taste
- 225g (8 oz) low fat natural yoghurt
- handful chopped fresh parsley (optional)
MethodPrep:30min ›Cook:1hr10min ›Ready in:1hr40min
- Preheat oven to 180 C / Gas mark 4. Line a baking tray with baking parchment or aluminium foil.
- Place squash halves and onion onto the prepared baking tray. Wrap garlic in foil and place on tray.
- Roast in the centre of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Squeeze garlic cloves out of their skin into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Purée until smooth. Add vegetable stock if necessary. Transfer the puréed mixture to a large pot and stir in vegetable stock. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, salt and pepper. Bring to the boil and simmer gently for 10 minutes. Remove from heat and stir in yoghurt.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Reviews & ratingsAverage global rating:(230)
Reviews in English (192)
Delish!!! Absolutely lovely, sweet and tasty, a bit similar to a Korma (but without the calories). I also added a few carrots, and 1/2 teaspoon of chilli powder (oh and left out the yogurt). Yummy, have made it several times now.-06 Jan 2012
I thought this soup was really lovely, the taste was perfect, i will definitely make it again!Only thing i would say was make sure you use runny natural yoghurt - i only had set in and it didn't really look good, but the flavour was still lush!-13 Oct 2009
I had a half of a butternut squash left so....The whole family loved it, not hard to make, a little time consuming. Recommended-01 Jan 2009
Curried Butternut Squash Soup This post may contain affiliate links. Please check our privacy and disclosure policy. Smooth, creamy, and super comforting curried Butternut Squash Soup made in the slow cooker. Granny smith apples, onions, and carrots give this soup such a nice well rounded flavor. A hint of cream makes it so comforting and luxurious! Well hey there chilly Monday morning! It’s been a while! Guess what’s for dinner tonight? A warm, comforting butternut squash soup thats made with REAL food and lotso flavorful goodness. As in a bowl full of coziness. It’s like fuzzy socks for your soul. Okay, kinda weird. Just roll with the punches. And it also just so happens to be perfectly meatless for meatless Monday. This wittle magic butternut squash soup came about a couple of years ago. Only, it took me hours to make it because I would roast the veggies (butternut squash, onions, carrots, and apples) in the oven for hours prior to cooking it on the stove, then blending it all up and adding a little sinful cream to it. It’s come a long way since then. Now it all gets piled into the slow cooker and all you need is a quick emersion blender action to get it all creamy and smooth. Wait, what? Oh the flavor? My friends, that’s the best part. I can without a doubt say that it actually tastes BETTER than its oven roasted brother. Think of all of those veggies. How well are they going to pair with each other? Flavors? They’re going to pop and just smooth out with that bit of cream. We’re talking EVERYTHING that makes a curry taste so amazing. A couple bay leaves, ginger and garlic, and my super super favorite ingredient for this soup — cinnamon. And with the near ZERO prep time if you just buy precut butternut squash pieces, it’s going to be one super delicious breeze. And those of you that will actually cut your own butternut squash for this soup, i’m telling you. This is the ONLY SOUP that’s WORTH IT. Every last little bit of that elbow grease. Speaking of, i’m not allowed to chop butternut squash at home anymore. I’ve damaged/endangered every finger on each hand now. Bless you Costco for selling me chopped butternut squash chunks in bulk! My husband, family, and doctors thank you! Plus slow cooker butternut squash soup will only taste better with time. So Sunday nights dinner will make for even better Tuesday and Thursday lunches. A handful of saltine crackers. And even though my inner veggie loving goddess disapproves, a little turkey sandwich with cranberry sauce action would be a game changer with this soup. There I go again! Getting ahead of myself with all that cranberry talk. It’s super friendly comfort food, guys. And while we’re on the subject of guys, my guy reported that he reeeeeally liked this butternut soup. Um. The meatlover just confessed to liking something completely vegetarian without me giving him the ‘veggies are important lecture’. Those of you that totally get me about super flavorful soups that are completely vegetarian friendly and loaded with flavor, thank you! I know you’re out there! You’re going to love this super creamy and comforting butternut squash soup. Um.. and hopefully your significant other will too. Curried Butternut Squash Soup
1 tablespoon olive oil
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced (about 2 teaspoons)
One 2 ½-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
½ teaspoon salt, plus more to taste
2 tablespoons honey
4 teaspoons plain nonfat yogurt, for garnish
Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to a medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender. Taste and season with salt, if necessary.
To serve, ladle the soup into serving bowls and drizzle with the yogurt
Serving Size: 1 ½ cups
Per serving: Calories 295 Total Fat 6.5g (Mono Fat 3g, Poly Fat 2g, Sat Fat 1g) Protein 12g Carbohydrates 56g Fiber 7.5g Cholesterol 0mg Sodium 415mg
Excellent source of: Calcium, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Craving More Squash Soup Recipes?
- 1 2-pound butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)
- Extra virgin olive oil
- 1 teaspoon butter
- 1 large yellow onion, chopped
- 2 teaspoons yellow curry powder
- 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
- A dash of ground cumin
- 1 tablespoon minced fresh ginger
- 4 cups chicken stock
- 1 teaspoon salt
- 1/2 cup sour cream (can substitute plain yogurt)
- 1/4 cup chopped fresh cilantro (can substitute parsley)
Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil.
Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned.
You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.
Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender.
Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.
Serve in individual bowls with a dollop of sour cream and some chopped cilantro.
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Curried Butternut Squash & Granny Smith Soup
For this recipe, the squash can either be peeled, seeded, cubed (the smaller the cubes, the faster the cooking time) and added directly to the soup mixture for cooking or roasted and the flesh scooped out at the end of the cooking. Either method works well, there is no difference in taste, texture or appearance. Check out the website to see How To: Peel a Butternut Squash and How To: Roast a Butternut Squash.
Curried Butternut Squash Soup
The weather in Ohio is cooling off quickly. When I wake up in the morning the temperatures are in the 40s and 50s &ndash we have officially entered sweater weather and I am not mad about it.
Today&rsquos Curried Butternut Squash Soup is a favorite of mine in fall when squash is in season. I love the warm, rich flavor that are in this Thai inspired recipe. It uses butternut squash, Thai red curry paste, vegetable broth, ginger, garlic and coconut milk. Finish it off with a squeeze of lime juice, cilantro and peanuts.
I have added this soup to my rotation throughout the colder months. A few of my other favorites are this Moroccan Red Lentil Soup, Lebanese Lentil Soup and Moroccan Carrot Red Lentil Soup.
WHAT INGREDIENTS ARE IN THIS BUTTERNUT SQUASH SOUP?
BUTTERNUT SQUASH: The main star of the recipe is the butternut squash. I used a 3 pound butternut squash which comes out to about 4 1/2 cup of squash. You also use pre-cubed butternut squash which can often be found in the refrigerated produce section.
SPICES: This soup boasts Thai flavors from the Thai red curry paste along with the fresh ginger. You can also use ground ginger if you don&rsquot have fresh ginger on hand.
BROTH: When making this soup I add vegetable broth. You can use any broth you have on hand. I also enjoy making homemade broth to use for these soups like this Homemade Vegetable Broth or Homemade Chicken Broth.
COCONUT MILK: Coconut milk is one of the last ingredients you add once you are done simmering the soup. When you stir it in it helps create a creamy, rich flavor in the soup. You can also use cream, half & half or whole milk in its place.
GARNISHES: There are a lot of garnishes that can add flavor and depth to this soup. Some of my favorites are peanuts, roasted chickpeas, green onions, cilantro, Greek yogurt and extra lime juice.
WHAT TO SERVE WITH THIS BUTTERNUT CURRY SQUASH SOUP?
You can easily serve this soup as-is for a meal with crusty bread and a big kale salad.
Or you can serve this alongside a sandwich or pita &ndash like this Mediterranean Vegetable Sandwich or this Beef Shawarma.
I also enjoy serving this soup alongside these Chicken Shawarma rice bowls or this Mediterranean Flatbread.
IS BUTTERNUT SQUASH SOUP HEALTHY FOR YOU?
Squash soups are very good for you! They are naturally rich in vitamin A, vitamin C, vitamin E, potassium and magnesium.
The ginger and garlic in this soup are also great immunity boosting ingredients. This is the perfect soup to eat in the colder weather when you are tryin to stay healthy.
CAN I FREEZE THIS SOUP?
This soup freezes very well. Once the soup is cooled, move to air-tight containers and store in the freezer. It should keep for a few months.
HOW DO I REHEAT THIS SOUP?
It&rsquos easy to reheat this soup either on the stove top or in the microwave. Be sure to cover it if heating in the microwave as it will bubble and splash.
IS THIS A VEGAN BUTTERNUT SQUASH SOUP?
Yes this soup is vegan. It uses vegetable broth and coconut milk to create the broth and a creamy flavor. If you are not looking for this soup to be vegan you can use cream or whole milk in the coconut milks place.
WHAT SHOULD I GARNISH THIS SOUP WITH?
I love fresh herbs like cilantro, green onion, curly or Italian parsley or fresh oregano.
Greek yogurt is a nice way to thicken the soup and add some tangy flavor along with protein.
Adding a crispy, crunchy texture is nice. I especially love roasted chickpeas or peanuts.
If you like spice add crushed red pepper, cayenne pepper or even chopped jalapeño.
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 leek, white and light green parts, sliced crosswise 1/2 inch thick
- 1 tablespoon curry powder
- One 2 1/2-pound butternut squash&mdashpeeled, seeded and cut into 1/2-inch dice
- 2 1/2 cups chicken stock or canned low-sodium broth
- 2 pounds mussels, scrubbed and debearded
- 1 cup dry white wine
- 1/2 cup water
- 2 thyme sprigs
- Freshly ground pepper
- Cilantro leaves, for garnish
Melt the butter in a medium sauce-pan. Add the shallots and leek and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in the curry powder and cook until fragrant, about 1 minute. Add the butternut squash and stock, cover and simmer until the squash is very tender, 20 to 25 minutes. Remove from the heat and let the soup cool to room temperature. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan.
In another medium saucepan, combine the mussels with the white wine, water and thyme and season generously with pepper. Cover and bring to a boil over high heat. Steam the mussels for 3 to 5 minutes, shaking the pan occasionally transfer the mussels to a bowl as they open. Remove the mussels from the shells and reserve 12 shells for garnish.
Carefully pour the mussel-cooking liquid into the soup, leaving behind any sand or grit. Reheat the soup and season with salt. Place 12 of the mussels in the reserved shells. Add the rest of the mussels to the soup to warm them. Ladle the soup into bowls, garnish with cilantro and the mussels in the shells and serve.
Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes transfer to a small bowl. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Let cool slightly, coarsely chop, and add to bowl with coconut flakes set aside.
Increase oven temperature to 450°. Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it’s okay if the oil solidifies after tossing) season with salt and pepper. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 40–50 minutes.
Meanwhile, add cilantro and orange zest to reserved coconut flakes and pumpkin seeds and stir to combine. Season with salt and pepper and cover.
Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro mixture.
- Squash / Onions / Ginger / Cashews - Prep as directed. (Can be done up to 5 days ahead)
- Pomegranate - If you couldn't find them already seeded, follow instructions in this video to seed pomegranate. (Can be done up to 3 days ahead)
- Apples - Slice.
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- Heat a Dutch oven over medium-high heat. Add cooking oil and then ginger, onions and curry powder to heated oil with a generous pinch of salt. Saute until onions are soft,
2 minutes. Add squash cubes and saute until the outsides begin to brown,