Curried Butternut Squash Soup

17 Jan

About a week ago I posted my recipie for homemade broth, and now in honor of National Soup Month (and my personal addiction to soup) I am using that broth to make a healthy, creamy curried butternut squash soup.

Soup sprinkled with a bit of cinnamon

The squash puree gives this soup a thick, smooth texture while the curry powder gives it a metabolism-boosting kick.

As winter squash season starts to come to a close, now is the perfect time to make this delicious soup that you can stash in your freezer for when you need a bowl of liquid comfort. This soup is perfect for serving in carved out pumpkins as an elegant appetizer, for getting your kids to eat their vegetables, or simply for eating when you curl up in a cozy sweater with a good book.


  • 1 medium butternut squash
  • 1/2 leek
  • 1-3 stalks of celery (optional)
  • 1-2 carrots
  • 1 yellow onion
  • 2 cloves garlic
  • 2 tsp freshly grated ginger
  • 1 tbs olive oil
  • salt and pepper to taste
  • 1 tbs curry powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cumin
  • 6 cups vegetable broth
  • plain yogurt (optional garnish)


  1. Preheat oven to 400 degrees
  2. Peel the butternut squash, then cut it in half and scoop out the seeds
  3. Mix the seeds with 1/4 tsp olive oil, cumin, and a sprinkle of salt
  4. Cut the butternut squash into 1-inch cubes then season with 1 tsp olive oil, salt, and pepper
  5. Place the squash on one end of a baking sheet and the seeds on the other side, then  place the baking sheet it in the oven and allow it to roast
  6. After 20 minutes take out the baking sheet, remove the seeds, and then return it to the oven for another 25-30 minutes
  7. While the squash is roasting, dice the leek, celery, carrots, onion, and garlic, then set aside
  8. In a large stockpot heat the remaining 1 3/4 tsp olive oil over medium heat
  9. Saute the onions, garlic, and ginger for 2-3 minutes,
  10. Increase the heat the high, then add the cubed squash and broth
  11. After the mixture comes to a boil reduce the heat to a summer for 20-25 minutes
  12. Use an immersion blender or a food processor to blend the mixture (in small batches if necessary) until smooth
  13. Add the leeks, celery, and carrots and saute for another 2-3 minutes, or until vegetables start to soften
  14. Serve soup as is, or top it with yogurt, squash seeds (see step 6), or a sprinkle of the spice of your choice

Soup with cyan pepper, yogurt, and squash seeds


One Response to “Curried Butternut Squash Soup”


  1. Gingered Butternut Squash and Carrot Soup…A recipe fix up « Modern Alice - February 20, 2012

    […] doing all of this, I came upon one blog post that I was unhappy with: my recipe for Butternut Squash Soup. This soup tasted too much like heath food and not enough like a delicious puree of the […]

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