Curry Butternut Squash Soup Recipe

Name: Curry Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 tablespoon olive oil; 2 teaspoons sea salt; 4 cups chicken stock; 1 red onion, chopped; 1 sweet red pepper, chopped; 3 garlic cloves, minced; ¼ teaspoon fresh ginger, grated; 6 tomatoes, skinned and pureed (or one 28oz can whole tomatoes pureed); 4 tablespoons butter; 2 tablespoons flour; ½ teaspoon curry powder (the hot kind); ¼ cup brown sugar; ½ teaspoon celery seed

Servings: persons

1 butternut squash
1 tablespoon olive oil
2 teaspoons sea salt
4 cups chicken stock
1 red onion, chopped
1 sweet red pepper, chopped
3 garlic cloves, minced
¼ teaspoon fresh ginger, grated
6 tomatoes, skinned and pureed (or one 28oz can whole tomatoes pureed)
4 tablespoons butter
2 tablespoons flour
½ teaspoon curry powder (the hot kind)
¼ cup brown sugar
½ teaspoon celery seed

1
Heat oven to 400F.
2
Cut squash in half and scoop out seeds.
3
Drizzle with olive oil and salt.
4
Roast till tender and a fork slips in easily, about an hour.
5
This step can be done ahead of time.
6
Scoop out squash flesh and puree in blender along with chicken stock.
7
Place puree and tomatoes in soup pan, heat on medium heat.
8
In a separate pan, melt the butter and then add the flour till a paste forms.
9
Add flour paste to soup liquid and beat with whisk till blended and thickens.
10
Add in rest of ingredients and simmer on low for 30 minutes.
11
You could let it simmer for longer to allow the flavors to fully blend.
12
I let it go for about an hour.
13
Serve with pepper as optional garnish.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 butternut squash, 1 tablespoon olive oil, 2 teaspoons sea salt, 4 cups chicken stock, and more.

Yes, Curry Butternut Squash 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.

Curry Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions