Name: Curried Butternut Squash Soup
Prep time: 20 min
Cook time: 50 min
Total time: PT-488946H40M45S
Cuisine: Fusion
Ingredients: 1 butternut squash (about 2 pounds), peeled, seeded, diced into ½–¾-inch cubes (about 6 cups); Extra virgin olive oil; 1 teaspoon butter; 1 large yellow onion, chopped; 2 teaspoons yellow curry powder; 1 teaspoon whole mustard seeds (or ¼ teaspoon ground mustard); Dash ground cumin; 1 tablespoon fresh ginger, minced; 4 cups chicken stock (or vegetable stock for vegetarian); 1 teaspoon salt, plus more to taste; ½ cup sour cream (or plain yogurt as a substitute); ¼ cup fresh cilantro, chopped (or parsley)

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Curried Butternut Squash Soup is a warm, velvety dish with a perfect balance of sweetness from roasted squash, depth from curry spices, and freshness from ginger and cilantro. Rich yet light, this soup makes a comforting starter or a satisfying main course when paired with bread or a salad. It’s a cozy recipe for autumn and winter nights.

Why You’ll Love This Recipe

Creamy, comforting, and full of flavor
Balanced with sweet, savory, and gently spiced notes
Perfect make-ahead soup for busy weeknights
Freezer-friendly and easy to reheat
Customizable with yogurt, coconut milk, or different garnishes

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 butternut squash (about 2 pounds), peeled, seeded, diced into ½–¾-inch cubes (about 6 cups)
extra virgin olive oil
1 teaspoon butter
1 large yellow onion, chopped
2 teaspoons yellow curry powder
1 teaspoon whole mustard seeds (or ¼ teaspoon ground mustard)
dash ground cumin
1 tablespoon fresh ginger, minced
4 cups chicken stock (or vegetable stock for vegetarian)
1 teaspoon salt, plus more to taste
½ cup sour cream (or plain yogurt as a substitute)
¼ cup fresh cilantro, chopped (or parsley)

Directions

Heat 1 tablespoon olive oil and 1 teaspoon butter in a large stock pot over medium heat.
Working in batches, sauté the cubed squash until lightly browned on the edges. Season with a pinch of salt. Remove and set aside.
In the same pot, heat another tablespoon olive oil. Add onion and cook until softened. Stir in curry powder, mustard seeds, cumin, and ginger. Cook 1–2 minutes until fragrant, scraping up any browned bits.
Return squash to the pot. Add chicken stock and 1 teaspoon salt. Bring to a simmer, then reduce heat and cover. Cook about 40 minutes, until squash is very tender.
Purée soup using an immersion blender (or transfer to a blender in batches). Adjust seasoning with more salt if needed.
Serve hot, garnished with a dollop of sour cream and fresh cilantro.

Servings and timing

Servings: 4 to 6
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

Replace sour cream with coconut milk for a dairy-free version.
Add carrots or sweet potatoes for extra sweetness and texture.
Use red curry paste instead of curry powder for a different flavor profile.
Top with roasted pumpkin seeds or cashews for crunch.
Make it spicy with chili flakes or cayenne pepper.

Storage/Reheating

Store in an airtight container in the fridge for up to 4 days.
Freeze cooled soup in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stove over medium heat, stirring occasionally. Add a splash of stock if too thick.

FAQs

Can I roast the squash instead of sautéing it?

Yes, roasting adds a deeper caramelized flavor. Roast cubes at 400°F for 25–30 minutes before adding to the soup.

Can I make this soup vegetarian?

Yes, simply use vegetable stock instead of chicken stock.

Can I make it vegan?

Yes, swap butter for olive oil and sour cream for coconut milk or vegan yogurt.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day after the flavors develop.

How do I thicken the soup?

Simmer uncovered to reduce liquid, or add a boiled potato before blending.

How do I thin the soup if it’s too thick?

Add extra chicken or vegetable stock until desired consistency is reached.

What’s the best way to blend hot soup safely?

Use an immersion blender directly in the pot, or blend in small batches in a standing blender with the lid slightly ajar to release steam.

Can I use frozen butternut squash?

Yes, frozen squash cubes work well and reduce prep time.

What can I serve with this soup?

Crusty bread, naan, or a fresh green salad make great accompaniments.

Can I make it spicy?

Yes, add cayenne pepper, chili flakes, or fresh chili to taste.

Conclusion

Curried Butternut Squash Soup is a nourishing, flavorful dish that combines the natural sweetness of squash with warm spices and creamy richness. Perfect for chilly evenings, this soup is versatile, easy to prepare, and always comforting. Whether served as a starter or the main event, it’s sure to become a seasonal favorite.

Maggie