Butternut Curry Soup Recipe

Name: Butternut Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 3 cups chopped butternut squash; 1 onion, chopped; 1 (20 ounce) can chickpeas; 1 (6 ounce) can corn; 4 carrots, chopped; 1 parsnip, chopped; 1 bunch scallion, chopped; 1 cup cabbage; ½ cup red wine; 2 tablespoons garlic paste or 1 head garlic; 2 tablespoons cumin powder; 1 tablespoon coriander powder; 1 teaspoon ground sage (optional); 2 teaspoons salt; ½ teaspoon black pepper

Servings: persons

6 cups water
3 cups chopped butternut squash
1 onion, chopped
1 (20 ounce) can chickpeas
1 (6 ounce) can corn
4 carrots, chopped
1 parsnip, chopped
1 bunch scallion, chopped
1 cup cabbage
½ cup red wine
2 tablespoons garlic paste or 1 head garlic
2 tablespoons cumin powder
1 tablespoon coriander powder
1 teaspoon ground sage (optional)
2 teaspoons salt
½ teaspoon black pepper

1
In a large soup pot, bring the water to a boil.
2
Add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
3
Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
4
While saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
5
Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
6
Adjust seasonings to taste (I like it with extra cumin powder!)
7
and serve.
8
This goes well with crusty bread and a spinach salad.
9
Enjoy!
10
Suggested accompaniments: crusty bread and a spinach salad.

1374

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups water, 3 cups chopped butternut squash, 1 onion, chopped, 1 (20 ounce) can chickpeas, and more.

Yes, Butternut Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions