Curried Butternut Squash Soup

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Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes!MORE+LESS-

Make with

Progresso Broth


tablespoon olive oil or butter


medium onion, chopped (1/2 cup)


clove garlic, finely chopped

1 3/4

cups progresso™ reduced sodium chicken broth (from 32-oz carton)


teaspoon coarse (kosher or sea) salt

Hide Images

  • 1

    In 4-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until tender.

  • 2

    Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.

  • 3

    Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

No nutrition information available for this recipe

Curried Butternut Squash Soup

Why make butternut squash soup when you can make curried butternut squash soup? Yes, the Thai flavors of coconut, ginger and curry are the perfect match to this lightly sweet orange squash. Before Alex and I learned to cook, I remember some friends invited us over for a cozy fall meal and made a soup like this one. I was floored that soup could taste this good. It’s silky, creamy, and warming from the inside out. It’s one of our favorite butternut squash recipes of the season (except this butternut squash risotto…and this curry and mac and cheese).

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  • 1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups)
  • 3 cups "no-chicken" broth or vegetable broth
  • 1 medium onion, chopped
  • 4 teaspoons curry powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 (14 ounce) can coconut milk
  • 1-2 tablespoons lime juice, plus wedges for serving
  • Chopped fresh cilantro for garnish

Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.


  • 1 Butternut squash
  • 2 Onion , sliced finely
  • 1 inch Ginger , chopped
  • 2 cloves Garlic
  • 2 teaspoons Red Chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Garam masala powder
  • Salt , to taste
  • 2 cup Milk , low fat
  • 1/2 cup Water , or as needed
  • 2 teaspoons Extra Virgin Olive Oil For garnish:
  • Extra Virgin Olive Oil
  • Pumpkin seeds , roasted
  • Whole Black Peppercorns , freshly ground
  • Coriander (Dhania) Leaves , finely chopped


  • Bacon –The fresh stuff always! Cooked and crumbled up.
  • Aromatics –Fresh garlic and onion.
  • Spices –Cumin, cardamom, curry powder, turmeric, ground coriander.
  • Liquids –Heavy cream and low sodium chicken broth.
  • Squash –Butternut squash 1 large one cubed and peeled.
  • Apple –Also cubed up! Feel free to peel or leave the peel on – it’s your call!
  • Herbs –Fresh oregano. If dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
  • Seasoning –Salt and pepper.


  • Maple syrup and goat cheese –Totally optional but I think it really makes the dish take off.

Curried Butternut Squash Soup - Recipes

4 tablespoons( ½ stick) unsalted butter
2 cups finely chopped yellow onions
4 to 5 teaspoons curry powder
2 medium-size butternut squash (about 3 pounds total)
2 apples, peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Salt and freshly ground black pepper, to taste
1 shredded unpeeled Granny Smith apple, for garnish

1. Melt the butter in a large heavy pot over low heat. Add the onions and curry powder and cook, covered, until the onions are tender, about 25 minutes.
2. Meanwhile, peel the squash (a regular vegetable peeler works best). Cut in half horizontally, scrape out the seeds, and chop the flesh.
3. When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
5. Return the pureed soup to the pot and add the apple juice and about 2 cups more stock, until the soup is of the desired consistency.
6. Season with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with the shredded apple.

Curried Butternut Squash & Granny Smith Soup

For this recipe, the squash can either be peeled, seeded, cubed (the smaller the cubes, the faster the cooking time) and added directly to the soup mixture for cooking or roasted and the flesh scooped out at the end of the cooking. Either method works well, there is no difference in taste, texture or appearance. Check out the website to see How To: Peel a Butternut Squash and How To: Roast a Butternut Squash.

Recipe Summary

  • 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
  • 4 teaspoons canola oil, divided
  • ¾ teaspoon kosher salt, divided
  • 1 cup chopped onion
  • 3 cups no-salt-added chicken stock (such as Swanson)
  • 4 teaspoons red curry paste
  • 1 ½ tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • ¼ cup cilantro leaves
  • ¼ cup flaked unsweetened coconut, toasted
  • 2 small Thai red chiles, thinly sliced

Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.

Heat the remaining 1 teaspoon oil in a large saucepan over medium heat swirl to coat. Add onion cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat stir in lime juice and coconut milk. Let stand for 15 minutes.

Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.

Curried Butternut Squash Soup

The weather in Ohio is cooling off quickly. When I wake up in the morning the temperatures are in the 40s and 50s &ndash we have officially entered sweater weather and I am not mad about it.

Today&rsquos Curried Butternut Squash Soup is a favorite of mine in fall when squash is in season. I love the warm, rich flavor that are in this Thai inspired recipe. It uses butternut squash, Thai red curry paste, vegetable broth, ginger, garlic and coconut milk. Finish it off with a squeeze of lime juice, cilantro and peanuts.

I have added this soup to my rotation throughout the colder months. A few of my other favorites are this Moroccan Red Lentil Soup, Lebanese Lentil Soup and Moroccan Carrot Red Lentil Soup.


BUTTERNUT SQUASH: The main star of the recipe is the butternut squash. I used a 3 pound butternut squash which comes out to about 4 1/2 cup of squash. You also use pre-cubed butternut squash which can often be found in the refrigerated produce section.

SPICES: This soup boasts Thai flavors from the Thai red curry paste along with the fresh ginger. You can also use ground ginger if you don&rsquot have fresh ginger on hand.

BROTH: When making this soup I add vegetable broth. You can use any broth you have on hand. I also enjoy making homemade broth to use for these soups like this Homemade Vegetable Broth or Homemade Chicken Broth.

COCONUT MILK: Coconut milk is one of the last ingredients you add once you are done simmering the soup. When you stir it in it helps create a creamy, rich flavor in the soup. You can also use cream, half & half or whole milk in its place.

GARNISHES: There are a lot of garnishes that can add flavor and depth to this soup. Some of my favorites are peanuts, roasted chickpeas, green onions, cilantro, Greek yogurt and extra lime juice.


You can easily serve this soup as-is for a meal with crusty bread and a big kale salad.

Or you can serve this alongside a sandwich or pita &ndash like this Mediterranean Vegetable Sandwich or this Beef Shawarma.

I also enjoy serving this soup alongside these Chicken Shawarma rice bowls or this Mediterranean Flatbread.


Squash soups are very good for you! They are naturally rich in vitamin A, vitamin C, vitamin E, potassium and magnesium.

The ginger and garlic in this soup are also great immunity boosting ingredients. This is the perfect soup to eat in the colder weather when you are tryin to stay healthy.


This soup freezes very well. Once the soup is cooled, move to air-tight containers and store in the freezer. It should keep for a few months.


It&rsquos easy to reheat this soup either on the stove top or in the microwave. Be sure to cover it if heating in the microwave as it will bubble and splash.


Yes this soup is vegan. It uses vegetable broth and coconut milk to create the broth and a creamy flavor. If you are not looking for this soup to be vegan you can use cream or whole milk in the coconut milks place.


I love fresh herbs like cilantro, green onion, curly or Italian parsley or fresh oregano.

Greek yogurt is a nice way to thicken the soup and add some tangy flavor along with protein.

Adding a crispy, crunchy texture is nice. I especially love roasted chickpeas or peanuts.

If you like spice add crushed red pepper, cayenne pepper or even chopped jalapeño.


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