Spiced Butternut Squash Soup Recipe

Name: Spiced Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (about 3 1/2 pounds total), halved lengthwise, seeded; 2 tablespoons vegetable oil; 2 cups thinly sliced onion; 1 tablespoon golden brown sugar; 2 3/4 teaspoons ground ginger; 2 garlic cloves, coarsely chopped; 1 1/4 teaspoons ground cinnamon; 1 3/4 teaspoons chili powder; 1 1/4 teaspoons cumin; 1 1/4 teaspoon curry powder; 1/2 teaspoon ground cayenne pepper; 5 cups (or more) low-salt chicken broth; 1 pint (or more) Half & Half Cream (I use fat free); 1/2 cup chopped fresh cilantro; Croutons, homemade preferred

Servings: persons

1 large butternut squash (about 3 1/2 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 3/4 teaspoons ground ginger
2 garlic cloves, coarsely chopped
1 1/4 teaspoons ground cinnamon
1 3/4 teaspoons chili powder
1 1/4 teaspoons cumin
1 1/4 teaspoon curry powder
1/2 teaspoon ground cayenne pepper
5 cups (or more) low-salt chicken broth
1 pint (or more) Half & Half Cream (I use fat free)
1/2 cup chopped fresh cilantro
Croutons, homemade preferred

1
Preheat oven to 375u00b0F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel and seeds. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic, cinnamon, chili powder, cumin, curry powder, and cayenne pepper. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes
2
Working in batches, puree soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Add cream and cilantro. Ladle into bowls. Sprinkle with croutons and serve.

983

kcal

Calories

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 large butternut squash (about 3 1/2 pounds total), halved lengthwise, seeded, 2 tablespoons vegetable oil, 2 cups thinly sliced onion, 1 tablespoon golden brown sugar, and more.

Yes, Spiced 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.

That's it — enjoy your meal!

Spiced Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions