Ww Curried Butternut Squash Soup

READY IN: 1hr 45mins
Recipe by CaliforniaJan

Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed.

Top Review by Queen Dana

Yummy soup. I've made this a few times and have made a couple variations on the recipe. I've made with coconut milk instead of sour cream and pumpkin instead of butternut squash. I've enjoyed this as written and all my variations. I use vegetable stock instead of chicken stock. Very versatile, tasty and easy to make.

Ingredients Nutrition


  1. Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
  2. Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
  3. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.

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