Bistro Garden Butternut Squash Soup

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

Ingredients Nutrition


  1. Cut squash in halves.
  2. Clean and roast at 450 degrees until very tender, about 1 hour.
  3. Scoop out flesh with spoon and set aside.
  4. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
  5. Add leek and squash and cook 5 minutes.
  6. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
  7. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
  8. Blend last batch with 1 tablespoon butter and cream.
  9. Return to remaining soup, stirring, and heat through.
  10. Adjust seasoning and thickness.


Most Helpful

I had a butternut squash soup recipe that I loved- but after trying this recipe, my wife and I have put this one on the top of the list!! I bought the ingredients before looking for the recipe, luckily I had all of the extra ingredients on hand. I normally use dill and I did not add it (except for the garnish) and the taste was wonderful! Something about the curry/cumin combination really did it for us! Great soup- it is on our 'make again' list.

Dantana May 15, 2010

Delicious soup! Slight variation since the Butternut squash I had was precut I didn't roast the squash.

Chef gerdag December 23, 2009

Wonderfully flavored! After trying several butternut squash soup recipes, this was by far our favorite. The curry gives it a distinctive taste that makes it stand apart from other similar soups. However, I did omit the sugar and doubled the curry. Did I mention it was easy to make? My emulsion blender saved a lot of work!

Amy @ Homestead Revival February 15, 2008

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