Curried Butternut Squash Soup

Made This Recipe? Add Your Photo

Total Time
15 mins
45 mins

To make this into a vegetarian soup use vegetable broth (see my Vegetable Stock (Low Fat)) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.

Skip to Next Recipe




  1. Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
  2. Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
  3. Reduce heat and simmer for 30-40 minutes or until the squash is tender.
  4. Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
  5. Repeat with the remaining soup; return to the pot along with the soup from the bowl.
  6. Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
  7. Season with salt and lots black pepper.
  8. Ladle into bowls and sprinkle with croutons.