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Curried Butternut Squash Soup

Curried Butternut Squash Soup

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Marci S.

Marci S.

This is a soup that will keep you warm during a long, cold winter!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1615 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  2. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sunbeam
2

sunbeam

3/14/2014

We love this soup. I did put a little less garlic in it - instead of half and half, I used Greek yogurt and instead of the honey, I used agave. Also used low-sodium chicken stock and added no salt. Perfect with cornbread!

buggy
0

buggy

7/6/2014

Love it! Used nonfat half and half and sour cream. I roasted the squash and scooped it into the chicken broth. It's a keeper!

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