Curried Butternut Squash Soup

Prepare a pot of our curried butternut squash soup to experience the satisfaction of a simple yet scrumptious meal made at home. You’ll transform basic ingredients into a delightful soup that combines the flavors of slow-roasted butternut squash with savory curry. This soup stands out from the crowd, demonstrating that comfort food doesn’t need to be complicated.

Ingredients for Curried Butternut Squash Soup

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• Butternut squash: The squash enhances this soup with a creamy texture and sweet, nut-like taste. You can also use sweet potatoes for a close sweet and creamy feel, or pumpkin for a little varietal sweetness and texture.
• Onion: The onion adds a savory foundation to the soup, enriching its flavor profile. Shallots or leeks make good alternatives, providing a gentler and slightly distinct flavor.
• Garlic: Adds depth with its unique fragrance and taste. Garlic powder serves well as a makeshift, or opt for crushed garlic scapes for a softer taste.
• All-purpose flour: The flour is used as a thickener to give the soup a heartier texture. For gluten-free needs, a gluten-free flour mix or cornstarch would work well.
• Curry powder: The curry offers warmth and intricacy with a mix of spices. To achieve a similar flavor complexity, create a substitute from ground cumin, coriander and turmeric.
• Cayenne pepper: Cayenne introduces a touch of spiciness that contrasts with the squash’s sweetness. Red pepper flakes can be an alternative, offering customizable spice.
• Chicken broth: The broth is the soup’s foundational liquid, imparting richness and depth. Vegetable broth retains the savory quality and can be used as a vegetarian substitute.
• Bay leaf: A bay leaf contributes an understated herbal element that enhances the main flavors (remember to remove it before serving). Thyme, as a substitute, adds a different yet harmonious herbal quality.

Cilantro cream topping:

• Sour cream: The sour cream provides a zesty contrast to the luxurious soup. Plain Greek yogurt is a healthier alternative that offers a similar zest.
• Heavy whipping cream: Whipping cream creates a lavish topping. For a lighter touch, half-and-half would be a creamy topper as well.
• Fresh cilantro: This zesty, citrusy topping amplifies the soup’s appeal. Substitute parsley or basil for varied but complementary freshness.

Directions

Step 1: Roast the squash

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Preheat your oven to 400°F. Slice the butternut squash in half lengthwise, and discard the seeds. Place the squash halves cut side down on a greased or foil-lined baking sheet, then bake it, uncovered, until tender, 40 to 50 minutes. When it’s cool enough to handle, scoop out the pulp and set it aside.

Step 2: Make the soup base

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In a large saucepan, saute the onion and garlic in oil over medium heat until tender, two to three minutes. Stir in the flour, salt, curry powder and cayenne pepper until everything is well combined. Gradually stir in the broth, and add the bay leaf, bringing the mixture to a boil. Continue to cook and stir the soup until it has thickened, about two minutes. Reduce the heat and simmer, uncovered, for 20 minutes. Remove the bay leaf, and let the soup cool down to room temperature.

Step 3: Blend the soup

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In a blender, add half the broth mixture and half the roasted butternut squash, and process until smooth. Repeat with the remaining broth and squash. After blending, transfer the soup back to the saucepan and heat it through.

Editor’s Tip: Blending in batches ensures the soup has a uniformly smooth texture.

Step 4: Make the topping

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Mix the sour cream, whipping cream and minced cilantro until smooth, then top each bowl with a spoonful. Sprinkle more cilantro over the top, if desired.

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Curried Butternut Squash Soup Variations

• Give it a Thai twist: To infuse your soup with Thai-inspired flavors, consider incorporating coconut milk and red curry paste. This version offers a creamy texture with a kick of flavor.
• Boost the protein: Combine savory sausage chunks with the base soup for a hearty and meaty twist, perfect for those looking to make this soup a complete meal.
• Add smoky flavor: Integrate chipotle chilies into the recipe to imbue the soup with a smoky heat, transforming it into an adventurous and flavorful experience.

How to Store Curried Butternut Squash Soup

Like other soup recipes, you can store this curried squash soup recipe for three to four days in an airtight container in the fridge. For future reference, here’s our guide to storing leftovers.

Can you freeze curried butternut squash soup?

Yes, this soup can be frozen. Cool the soup completely, then transfer it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to three months.

How do you reheat curry butternut squash soup?

To reheat, warm your soup slowly in a saucepan over medium heat, stirring occasionally, until it’s hot throughout. If it’s too thick, add a little water or broth to reach your desired consistency.

Curried Butternut Squash Soup Tips

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What should I serve with butternut squash soup with curry?

Pair your curry butternut squash soup with warm, crusty bread or naan for dipping, or opt for a refreshing green salad dressed in a zesty vinaigrette to balance the rich and spicy flavors of the soup.

Can I use an immersion blender when making this curried squash soup?

Yes, you can use an immersion blender for this recipe! Here are our favorite immersion blenders.

How can I easily cut a butternut squash?

Due to its tough skin and shape, cutting a butternut squash in half can be challenging. Start by slicing off both ends, which will create a stable base. Then carefully halve it lengthwise before removing the seeds and peeling.

What other toppings can I add to this soup?

Consider adding roasted pumpkin seeds for a nutty crunch, crispy fried onions for a savory element, a drizzle of coconut milk for richness or chopped toasted pecans for a sweet and buttery texture in contrast to the soup’s creamy texture.