Irresistible Curried Butternut Squash Soup Recipe

The aroma of Curried Butternut Squash Soup wafts through the air like a warm hug on a chilly day. Imagine diving into a bowl filled with creamy, velvety goodness, where each spoonful is a delightful dance of earthy squash and fragrant spices. This dish doesn’t just satisfy your taste buds; it wraps you in comfort, making it the perfect companion for those cozy nights in.

Now, let me take you back to that unforgettable dinner party when I first introduced this magical concoction. The guests were skeptical at first—after all, how could a soup be both comforting and exotic? But as soon as they took their first sip, I could see the wonder in their eyes. Suddenly, everyone was fighting over the last drop! Whether it’s a casual weeknight or an elegant gathering, this Curried Butternut Squash Soup never fails to impress and warms the soul.

Ingredients for Curried Butternut Squash Soup

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose fresh, firm squash that feels heavy for its size for the best flavor and texture.
• Onion: A large yellow onion adds sweetness; chop it finely for even cooking.
• Garlic: Use fresh garlic cloves to enhance the depth of flavor; minced works best.
• Fresh Ginger: A tablespoon of grated ginger gives a zesty kick that brightens the soup.
• Curry Powder: Choose your favorite curry powder; its warmth will be key to this recipe’s identity.
• Coconut Milk: Full-fat coconut milk provides creaminess and balances out the spices beautifully.
• Vegetable Broth: Use low-sodium vegetable broth to control salt levels while adding richness.
• Salt and Pepper: Seasoning is essential to bring all flavors together—taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Curried Butternut Squash Soup

Start by prepping your vegetables: Peel and chop the butternut squash into bite-sized pieces. Don’t worry about being perfect; we’re blending it later anyway. Aim for roughly equal sizes to ensure even cooking.

Next, heat a large pot over medium heat and add a splash of olive oil. Toss in the chopped onions and sauté until they turn translucent, releasing that sweet aroma that makes you think of home-cooked meals.

Add minced garlic and grated ginger to the pot. Stir them in until fragrant, which should take about one minute—just enough time to dream about how good this soup will taste.

Now, it’s time for the star of our show—the butternut squash! Add those lovely chunks along with curry powder. Stir well so everything gets coated in those glorious spices before pouring in vegetable broth.

Bring everything to a gentle boil then reduce heat and simmer uncovered for about twenty minutes or until the squash is tender enough to pierce with a fork. The scent will be intoxicating!

Once cooked, remove from heat and use an immersion blender (or carefully transfer to a blender) to puree until smooth and creamy. Feel free to add coconut milk at this stage for extra creaminess!

Taste your masterpiece! You might want more salt or pepper at this point; remember, seasoning is everything!

Return the pot to low heat while you stir in that luscious coconut milk. Let it warm up just enough so it’s steaming but not boiling again.

Serve hot in bowls garnished with fresh herbs or a drizzle of coconut milk if you’re feeling fancy. Pair with crusty bread or crackers for dipping—because who doesn’t love dipping food into other food?

And there you have it—a deliciously indulgent bowl of Curried Butternut Squash Soup that’s sure to impress anyone lucky enough to share it with you! Enjoy every creamy spoonful!

Perfecting the Cooking Process

Start by roasting the butternut squash to bring out its natural sweetness. While that’s happening, sauté onions, garlic, and ginger in a pot. Once fragrant, add your spices and vegetable broth before blending everything until silky smooth.

Add Your Touch

Feel free to swap the butternut squash with pumpkin or sweet potatoes for a different twist. Add coconut milk for extra creaminess or toss in some spinach right before serving for a pop of color and nutrition.

Storing & Reheating

Store any leftover curried butternut squash soup in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stove over low heat, stirring gently until heated through.

Sometimes I whip up this curried butternut squash soup when friends come over, and their smiles remind me why I love cooking—it’s all about sharing love one bowl at a time!

FAQs:

What ingredients do I need for Curried Butternut Squash Soup?

To make delicious Curried Butternut Squash Soup, you will need the following ingredients: one medium-sized butternut squash, two tablespoons of olive oil, one onion, three cloves of garlic, and two teaspoons of curry powder. Additionally, use four cups of vegetable broth, one can of coconut milk, and salt and pepper to taste. You can also add fresh herbs like cilantro for garnish. These ingredients combine to create a rich and flavorful soup that warms you up on chilly days.

How long does it take to prepare Curried Butternut Squash Soup?

Preparing Curried Butternut Squash Soup takes about 10 minutes for chopping and prep work. The cooking process typically takes 30 to 40 minutes. Start by roasting the butternut squash while sautéing onions and garlic. Once everything is cooked through, blend until smooth. In total, you can expect to spend around 40 to 50 minutes from start to finish before enjoying this comforting dish.

Can I make Curried Butternut Squash Soup in advance?

Yes, making Curried Butternut Squash Soup in advance is a great idea! This soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to five days or freeze it for longer storage. When reheating, simply warm it on the stovetop or in the microwave until heated through. This makes it perfect for meal prep or quick dinners during busy weeks.

What are some variations of Curried Butternut Squash Soup?

There are many ways to customize your Curried Butternut Squash Soup! You can add other vegetables like carrots or sweet potatoes for added sweetness and nutrition. For a spicy kick, include diced jalapeños or red pepper flakes. If you prefer a creamier texture, try adding more coconut milk or blending in some cooked potatoes. Lastly, garnishing with toasted pumpkin seeds or a swirl of yogurt adds both flavor and presentation.

Conclusion for Curried Butternut Squash Soup:

In summary, Curried Butternut Squash Soup offers a delightful blend of flavors that is both nourishing and satisfying. With simple ingredients and easy preparation steps, this recipe is perfect for weeknight dinners or meal prep. Feel free to experiment with variations to suit your taste preferences while enjoying this comforting dish all season long. Don’t forget to store any leftovers; they will only get better with time!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Curried Butternut Squash Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves approximately 4–6 people 1x

Print Recipe

Pin Recipe

Description

Curried Butternut Squash Soup is a creamy, comforting dish that combines the natural sweetness of butternut squash with aromatic spices. Perfect for chilly evenings or as an inviting starter for gatherings, this soup wraps you in cozy goodness with every spoonful. Easy to prepare and packed with flavor, it quickly becomes a favorite for both casual meals and elegant occasions.

---

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs), peeled and chopped
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep the butternut squash by peeling and chopping it into bite-sized pieces.
2. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and grated ginger; cook until fragrant (about 1 minute).
4. Add the butternut squash and curry powder to the pot, stirring to coat.
5. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for about 20 minutes or until the squash is tender.
6. Use an immersion blender or transfer to a blender to puree until smooth. Stir in coconut milk and season with salt and pepper to taste.
7. Heat gently until steaming, then serve hot garnished with fresh herbs or a drizzle of coconut milk.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 6g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg