Curried Butternut Squash Soup

Smooth and creamy with a hint of curry, this Curried Butternut Squash Soup is a comforting cold weather favorite. Both sweet and spicy, this is the kind of soup you want on a cold night!

Course Soup

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 153kcal

Author Deborah Harroun

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion diced
2-3 cloves of garlic minced
1 large butternut squash peeled, seeded and cut into 1-inch cubes (about 2 1/2 to 3 pounds of cubed squash)
2 teaspoons curry powder
6 cups vegetable broth
2 tablespoons honey
Salt and pepper

Instructions

Heat the olive oil in a large Dutch oven or soup pot. Once shimmering, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook an additional 30 seconds.
Add the cubed butternut squash and the curry powder. Stir to coat and cook the curry powder slightly, for about 1-2 minutes.
Pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook until the squash is tender, 15-20 minutes.
Once the squash is cool, turn off the heat and stir in the honey.
Use an immersion blender or blend the soup in batches in a blender until smooth. Return to the pot, if using a blender.
Taste, and season with salt and pepper as needed.

Notes

Add more curry powder for more of a kick. The brand of curry powder will also alter the spice level.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition