Sunday, April 28, 2013

Curried Butternut Squash Soup

There is something about a big creamy bowl of soup that is so satisfying. I love the texture of butternut squash soup because it is so smooth and thick. By pairing the sweet squash with some curry spices you end up with an unbeatable winter recipe. 

Curried Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4-6

1 large butternut squash, peeled and seeded
1 tablespoon olive oil
1 medium yellow onion, chopped
6 cups chicken broth
2 cloves of garlic, minced
1 ½ teaspoons curry powder
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon red pepper

1. Cube the squash. Heat the oil in a large pot. Add the onion and cook until translucent. Add the squash, stock, and garlic. Simmer for 20 minutes.

2. Add the squash mixture as well as the curry powder, cumin, sea salt, and red pepper to a blender. Make sure the blender is ventilated and blend until the soup is smooth. Serve warm.

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  1. This is the most delicious soup I have ever had! Thanks for the recipie

  2. Yay! Glad you liked it! I totally agree (not to be conceded) I love the subtle spice and creaminess! Thanks :)

  3. What is "red pepper?" Pepper flakes, cayenne, chili powder?

    1. When I say red pepper= cayenne pepper. I will typically crushed red pepper when referring to flakes :)