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Curry Spiced Squash Soup Recipe

Curry Spiced Squash Soup Recipe

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. YIELD:8 servings


  • 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


  • 1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-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.
  • 2. Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
  • 3. 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). Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 211 calories, 12g fat (7g saturated fat), 36mg cholesterol, 568mg sodium, 27g carbohydrate (9g sugars, 7g fiber), 3g protein.

Reviews for Curry Spiced Squash Soup

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schunter User ID: 4734591 236809
Reviewed Nov. 6, 2015

"Really good! I found that the curry alone was enough zip for me; I omitted the cayenne, but that's just me. I also increased the broth to keep it "soupy." I also swapped out the heavy cream for fat free evaporated milk. So delicious!"

Bonpaul User ID: 6153543 136596
Reviewed Oct. 5, 2011

"Very flavorful. But I'd really like to know if anyone can tell me what the beautiful place setting is! Gorgeous!"

keverwann User ID: 1807985 207714
Reviewed Nov. 15, 2010

"This is, by far, the best butternut squash soup recipe I have made. But I doubled the chicken broth to make it less of a paste and I didn't peel the apple; left in all that fiber. Made a 1/2 recipe and my family of 2 nearly finished it off! I served it in homemade bread bowls with apple pie for dessert."

laurasylvester User ID: 1096889 68368
Reviewed Oct. 18, 2010

"My first time cooking w/ butternut squash - such an easy recipe - and incredibly flavorful. We like spicy food, so added more cayenne when served. Very delicious - and filling! Can't wait for leftovers tonight!"

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