Butternut Squash and Curry Soup

Total Time
Prep 10 mins
Cook 15 mins

I love this soup, it's so creamy and spicy good for a cold day with a nice slice of homemade bread, totally comfort food. I make my own curry paste with oil and mixed spices, or you can just use some curry powder made into a paste with a little water I have used both in the past.

Ingredients Nutrition


  1. Peel and chop up squash into small pieces and dice the onion.
  2. Heat oil in a medium pan and saute squash and onion for a few minutes.
  3. Add the curry paste, salt and pepper mix well then add the stock.
  4. Bring to the boil and simmer until soft.
  5. Blend in a liquidiser or use an immersion blender and blend till smooth.
Most Helpful

Simple, straightforward, and delicious. I've made this twice now; the first time I followed it exactly and it was delicious. The second time I added some cilantro, lime juice, and pureed tofu, which was also good, but is a whole different soup. The original recipe is awesome on it's own and I'll definitely make it again.

Noejas February 04, 2010