This simple one-pot curried butternut squash soup is easy to make, blending cubes of squash, onions, broth, and apple juice with a touch of light cream. With just a hint of sweetness and the right richness, it’s a hearty, heartwarming soup perfect as an appetizer or light meal with crusty bread.
Holly’s Homestyle Highlights
- Flavor: With warming curry spices, sweet apple juice, and savory chicken broth, this soothing fall recipe for butternut squash soup is a perfect starter or light meal.
- Difficulty: Despite its elegant appearance and depth of flavor, butternut squash is a surprisingly easy shortcut recipe.
- Recommended tools: Either an immersion or a stand blender is essential for achieving a velvety, smooth consistency.
- Time-Saving Tip: Using frozen butternut squash saves valuable prep time! Just cook, blend, and serve!
- Serving suggestions: Set the tone for harvest season and serve this colorful soup as a first course with a roast turkey. Add some homemade rolls or cheesy bread, and a salad to round out the meal!
Cozy Curry Ingredients
- Butternut Squash: Other time-saving frozen veggies to use with (or in addition to) butternut squash are regular potatoes, sweet potatoes, acorn squash, carrots, or pumpkin.
- Soup Base: Make this dish dairy-free and use olive oil instead of butter in Step 1 and switch out the half-and-half for coconut, almond, or oat milk. For an extra creamy richness, heavy whipping cream is an option.
- Seasonings: The combination of curry powder and thyme highlights the nutty flavor of butternut squash. If you don’t have a curry powder blend, use other Indian spices you have in your pantry, like turmeric or cumin. Rosemary or a bay leaf can be used, just remember to discard it when the soup is done in Step 3.
- Toppings: Top butternut squash soup with croutons, a dollop of sour cream, sliced green onions, fresh cilantro, diced red bell peppers, or some toasted pumpkin seeds.
Soup Switch-Ups
For a slightly sweeter soup, stir in some applesauce or a little maple syrup. For a meaty, smoky version, add cooked ground pork sausage, sliced summer sausage, or bacon bits. Or make it spicy with a dash of sriracha or red pepper flakes.
How to Make Butternut Squash Soup
- In a large pot, sauté the onion in butter (full recipe below).
- Add broth, apple juice, and squash, and cook.
- Blend mixture until smooth.
- On medium-low heat, stir in seasonings and cook. Add half-and-half and cook.
- Garnish as desired before serving.
Golden Soup Success Tips
- Thicken butternut squash soup with pumpkin puree, cooked and pureed carrots, or potato flakes.
- For the best results, this soup can be made up to a day ahead and chilled until ready to reheat. This allows more time for the flavors to develop.
- If you freeze this soup, run it through the blender again to minimize the grainy texture that will develop after thawing.
Cozy Up, Cool Down, Store Smart!
- Keep leftover butternut squash soup in a covered container in the refrigerator for up to 5 days. Add a little broth to the soup to loosen it up before reheating on the stove.
- Freeze cooled soup in quart-sized zippered bags for up to 3 months. Thaw in the refrigerator before reheating.
Other Fall Inspired Soups To Try!
Have you tried this Curried Butternut Squash Soup recipe? Leave a comment and rating below!
Curried Butternut Squash Soup
Rich and creamy with a hint of spicy sweetness, this curried butternut squash soup recipe makes a comforting starter or meal.
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 20 ounces frozen diced butternut squash
- 2 ½ cups chicken broth
- ¾ cup apple juice
- ½ cup half and half or coconut milk
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- salt and pepper to taste
Instructions
- In a large pot, sauté the onion in butter over medium heat until tender. Add the chicken broth, apple juice, and butternut squash. Bring to a boil and cook for 5 minutes, or until the squash is soft.
- Using an immersion blender, blend mixture until smooth and creamy.
- Turn heat to medium-low and stir in curry powder, thyme, and salt and pepper to taste. Simmer for 10 minutes. Add in half-and-half and cook for an additional 5 minutes until heated through.
Notes
- If a hand blender is not available, blend the soup in a regular blender in batches.
- When using a regular blender, avoid the risk of the lid bursting open by leaving it open just enough to allow steam to escape.
- Leftover butternut squash soup will keep in a covered container in the refrigerator for up to 5 days.
Nutrition Information
Calories: 112kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 396mg | Potassium: 432mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10184IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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