Butternut Squash and Curry Soup

READY IN: 25mins
Recipe by Tea Jenny

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.

Top Review by Noejas

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.

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.

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