Description
Curried Butternut Squash Soup is a creamy, warming dish made with roasted squash, curry spices, ginger, and fresh cilantro. Balanced with sweet, savory, and gently spiced flavors, this velvety soup is cozy and nourishing—perfect for autumn and winter nights or make-ahead meals.
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)
Instructions
- Heat 1 tablespoon olive oil and 1 teaspoon butter in a large stock pot over medium heat.
- Sauté the cubed squash in batches until lightly browned on the edges, seasoning 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.
- Return squash to the pot. Add chicken stock and 1 teaspoon salt. Bring to a simmer, then cover and cook about 40 minutes, until squash is very tender.
- Purée soup with an immersion blender (or in batches in a blender). Adjust seasoning with more salt if needed.
- Serve hot, garnished with sour cream and fresh cilantro.
Notes
- For a dairy-free version, replace sour cream with coconut milk.
- Add carrots or sweet potatoes for extra sweetness and texture.
- Use red curry paste instead of curry powder for a bolder flavor.
- Top with roasted pumpkin seeds or cashews for crunch.
- Make it spicy with cayenne pepper or chili flakes.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving (1/6 recipe)
- Calories: 210
- Sugar: 7g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
