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Curry Spiced Squash Soup

Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.
  • Total Time
    Prep: 1 hour 20 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)


  • 4 pounds butternut squash
  • 1 large onion, diced
  • 1 medium apple, peeled and diced
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 3 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper, optional


  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly.
  • Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
  • In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).
Nutrition Facts
1 cup: 211 calories, 12g fat (7g saturated fat), 36mg cholesterol, 568mg sodium, 27g carbohydrate (9g sugars, 7g fiber), 3g protein.

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