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Curried Butternut Squash soup is a delightful blend of flavors and it’s dairy free! It’s the perfect fall soup.
Why You’ll Love This Recipe!
Screams Fall! Curried Butternut Squash Soup is one of my favorite ways to welcome fall. The flavor combination of the curry with the squash is perfection. Whether you are using a squash from your garden or one you picked up at the grocery store you can create a delicious soup.
Versatile. I’m sharing two different ways to prep your squash for the soup depending on how you purchase your squash. You can also substitute other kinds of squash for the butternut squash if you prefer.
Ingredients Needed
- Butter. I use salted butter. If you need the soup to be dairy free, use olive oil or a butter substitute.
- Onion. Yellow or white onion will work
- Chicken broth. You can also use vegetable broth.
- Butternut squash
- Curry powder
- Salt
- Cumin
- Cayenne pepper
- Coconut milk
- Honey
- Fresh Cilantro, pistachios and sour cream as garnish.
How to Roast Butternut Squash
Whole Butternut Squash:
- Cut squash in half and remove seeds.
- Place cut side up on a baking sheet.
- Bake in 350 oven for about an hour or until meat is fork tender.
- Scoop out meat and place in a bowl.
Pre Cubed Butternut Squash:
Sometimes I buy peeled and cubed butternut squash at the grocery store. To use it:
- Coat squash lightly with olive oil and place on baking sheet.
- Place baking sheet 5-6 inches under broiler in oven and broil for about 10 minutes. Flip squash half way through cooking time
- Cook until fork tender.
How to Make Curried Butternut Squash Soup
- Melt butter in a pot over medium heat.
- Cook and stir onion and garlic in hot butter until softened and browned, Add butternut squash.
- Pour in chicken broth, salt, and spices into squash/onion mixture. Bring mixture to a boil, reduce heat to low, and simmer for about 15 minutes. Remove from heat.
- Add in coconut milk and honey into squash mixture.
- Put squash mixture into a high powered blender blender, no more than half full. Cover and hold down the lid down. You can also use an immersion blender.
- Pulse a few times for desired consistency. Do in batches so you don’t overfill the blender.
Top Soup With:
- Cilantro
- Sour Cream or Greek Yogurt
- Pistachios
Frequently Asked Questions
Is Curried Butternut Squash Soup dairy free?
The recipe does use butter so technically it is not dairy free. If you need it to be dairy free, substitute olive oil or a dairy free butter substitute. Also, don’t garnish with sour cream.
What if I don’t have a high speed blender?
You can use an immersion blender to blend the soup or a regular blender. If using a regular blender I recommend letting the soup cool a while and then puree the soup in 2-3 batches, not overfilling the blender. Then also be sure to slightly tent the cap of the blender lid so that the extra steam can escape or else you will have a big mess!
Can I freeze butternut squash soup?
This soup freezes beautifully. Freeze soup in an airtight container or a zippered freezer bag, removing as much air as possible. It will last in the fridge for 2-3 days and in the freezer for up to 3 months.
Be sure to check out these other delicious soup recipes:
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Curried Butternut Squash Soup
Ingredients
- 2 Tbsp butter
- 1 onion medium size, chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2-3 lb. butternut squash roasted (see directions below)
- 2 tsps curry powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 cup coconut milk
- 2 Tbsp honey
- sour cream cilantro and pistachios for garnish, if desired
Instructions
- Cut squash in half and remove seeds.
- Bake in 350 oven for about an hour or until meat is fork tender.
- Scoop out meat and place in a bowl.
- Melt butter in a pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned,
- Add inchicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer for about 15 minutes. Remove from heat. Add in coconut milk and honey into squash mixture.
- Put squash mixture into a high powered blender, no more than half full. Cover and hold down the lid down.
- Pulse a few times for desired consistency. Do in batches
- Garnish with sour cream, cilantro and pistachios if desired
Tips & Notes:
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Nutrition Facts:
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