Curried Butternut Squash Soup

READY IN: 40mins
Recipe by Cochise

This soup is smooth as silk and just right on a cold winters day!

Top Review by amlangley

Delicious! I used chicken stock instead of chicken broth because that's all I had in my pantry and it worked out just fine. However, I'd suggest cutting down on the amount of liquid used- the soup was a little runnier than I expected. I sprinkled some cinnamon on to serve- yum!

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in a 6qt stockpot.
  2. Add onions and garlic and saute until soft, about 6 to 7 minutes.
  3. Add squash, broth, curry powder and salt and pepper and bring to a boil.
  4. Reduce heat and simmer until squash is tender, about 15 to 20 minutes.
  5. Remove from heat and stir in honey and butter and puree until smooth.
  6. Reseason with salt and pepper to taste.
  7. Ladle into serving bowls and add a dollop of yogurt.
  8. ENJOY!

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