Curried Butternut Squash Soup

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Total Time
15 mins
25 mins

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

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  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!
Most Helpful

5 5

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!

5 5

This is an excellent soup - very flavourful and nice and thick. I made a few changes, and the soup turned out great. Here they are: I used 4 cups of good quality veggie broth and 2 cups of tomato soup (I ran out of veggie broth, but the soup seemed to work nicely). I cut the honey down to one tablespoon, and I used 1 tbsp of curry powder and 1/2 tbsp of garam masala for the spices - I didn't need to add salt or pepper, or the butter, which cut down the fat content! An awesome fall soup!

5 5

A great tasting soup and easy to make. I used vegetable broth to make it vegetarian and omitted the honey as I wanted a more savoury soup. I much prefer this recipe to the other curried butternut squash soup recipes posted because the others contain apples and end up too sweet. This is a good one for those who like their squash soup a bit more savoury but still buttery smooth and delicious. :)