butternut squash and curry soup recipe

Written BySheba G Updated On
butternut squash and curry soup recipe
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The Best butternut squash and curry soup recipe

Butternut squash and curry soup is a dish that has been around for centuries, originating from the Indian subcontinent. The combination of sweet and nutty butternut squash with the warm, aromatic spices of curry is a match made in heaven.

As a home cook, I love that this recipe is easy to make and requires minimal ingredients. My family and I enjoy it for lunch or dinner, and it’s also a great option for special occasions.

The health benefits of this soup are numerous – it’s packed with vitamins and minerals from the squash, and the curry spices have anti-inflammatory properties. In addition, this soup is relatively low in calories, making it a great option for those watching their weight.

When I make this soup, I like to use a slow cooker to let all the flavors meld together – it’s perfect for a busy day when I don’t have time to monitor the stove. The end result is a delicious, comforting bowl of goodness that never fails to impress my family.

One of the best things about this recipe is its versatility – you can serve it hot or cold, depending on your preference. I also like to add some crusty bread or crackers on the side for dipping into the flavorful broth.

Butternut Squash and Curry Soup

Butternut Squash and Curry Soup

4.9 from 1300 votes

This comforting Butternut Squash and Curry Soup is a flavorful blend of roasted butternut squash, aromatic spices, and creamy coconut milk. Perfect for a cozy dinner or meal prep.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 lbs butternut squash, peeled and cubed
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp salt
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 cups vegetable broth
2 tbsp olive oil

For Garnish

Fresh cilantro, chopped
Plain Greek yogurt
Toasted pumpkin seeds

👨‍🍳Directions

1Preheat the oven to 400°F.
2Toss the cubed butternut squash with 1 tbsp of olive oil, ½ tsp of salt, and a pinch of pepper.
3Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly browned.
4Remove from the oven and set aside.
5While the squash is roasting, heat the remaining 1 tbsp of olive oil in a large pot over medium heat.
6Add the chopped onion, minced garlic, and grated ginger.
7Sauté for 5-7 minutes, or until the onions are translucent and the garlic is fragrant.
8Stir frequently to prevent burning.
9Add the curry powder, cumin, coriander, turmeric, and the remaining ½ tsp of salt to the pot.
10Stir well to combine the spices with the onion mixture.
11Cook for 1-2 minutes, or until the spices are fragrant.
12Add the diced tomatoes, coconut milk, and vegetable broth.
13Stir well to combine.
14Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
15Add the roasted butternut squash to the pot and stir well.
16Use an immersion blender to blend the soup until smooth.
17If you prefer a chunkier soup, blend only half of it and leave the other half chunky.
18Taste and adjust the seasoning if needed.
19Let the soup simmer for an additional 5 minutes.
20Ladle the soup into bowls and garnish with chopped cilantro, a dollop of Greek yogurt, and toasted pumpkin seeds.

🔧Equipment

Baking sheet
Large pot
Immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 16g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For a spicier soup, add a pinch of cayenne pepper or a chopped chili pepper. For a vegan option, substitute the Greek yogurt with a vegan alternative.

Watch Video Of How Butternut Squash and Curry Soup Works

This butternut squash and curry soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick and easy meal solution.

It’s easy to make ahead of time and stores well in the fridge or freezer, making it perfect for meal prep.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it hot or cold, depending on your preference.

❓ Frequently Asked Questions About Butternut Squash and Curry Soup

1.

Q: What type of squash is best for this recipe?
A: For this recipe, you’ll want to use a butternut squash – it’s sweeter and nuttier than other types of squash and has a better texture when cooked down.

2.

Q: Can I make this soup in advance?
A: Yes, you can make this soup in advance and store it in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, simply heat it up on the stovetop or in the microwave until warmed through.

3.

Q: How do I serve this soup?
A: This soup is delicious served hot or cold – you can serve it as a main course or as a side dish. For a more elegant presentation, serve it with some crusty bread or crackers on the side.

4.

Q: Can I customize this recipe?
A: Yes, you can customize this recipe by adding your favorite spices or adjusting the amount of curry powder to taste. You can also add some protein like chicken or beans for added nutrition.

5.

Q: Is this soup suitable for vegetarians?
A: Yes, this soup is vegetarian-friendly – simply omit any animal products like chicken broth or cream if you’re using them.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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