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Curried butternut squash soup with cream recipe

Curried butternut squash soup with cream recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

I always make a large amount of this soup and freeze it but without the cream.

1 person made this

IngredientsServes: 6

  • 2 small or 1 large butternut squash (about 1.5kg total)
  • olive oil
  • 30g butter or olive oil
  • 2 onions, minced
  • 500 to 750ml vegetable stock (depending how thick you like your soup)
  • 60g fresh root ginger, peeled and minced or sliced
  • 1/2 to 1 teaspoon curry powder
  • 1/2 to 1 teaspoon ground cumin
  • salt
  • pepper
  • 1 tablespoon caster sugar
  • 100 to 200ml single cream
  • 1 pinch cayenne pepper
  • 1 dash apple cider vinegar

MethodPrep:25min ›Cook:1hr10min ›Ready in:1hr35min

  1. Preheat your oven to 175 C / Gas 3-4.
  2. Cut butternut squash in half length wise. Remove seeds and fibres and brush cut side with olive oil. Place with the cut side down on a baking tray.
  3. Roast in the preheated oven till the skin is wrinkled and the squash is soft, about 40 minutes.
  4. Let cool slightly, then scoop out the flesh with a spoon and set to one side.
  5. Heat butter in a large pot and fry onion till translucent.
  6. Add squash, ginger and 500ml hot stock. You can add the ginger minced and puree it with the soup later, or, for a less intense ginger flavor, add the ginger sliced, and remove it before pureeing the soup. Add curry, cumin, salt, pepper and sugar.
  7. Bring to the boil, then reduce the heat and simmer for 15 minutes. Puree the soup in a blender or with an immersion blender.
  8. Return soup to the pot and add more stock as liked to reach the desired consistency. Stir in cream and just the seasoning with salt, cayenne pepper, sugar and a dash of vinegar.

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Reviews & ratingsAverage global rating:(13)

Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup is a quick and easy soup to make. High on nutrition, flavour and prepared in less than 30 minutes, this is a great recipe to use on cold rainy nights or during the winter. To make this soup more nutritious you can also add 1 or 2 chopped carrots along with the squash while cooking it. This can also be done by roasting the vegetables in the oven. To make a richer soup you can also garnish it with fresh cream.

Serve the Curried Butternut Squash Soup along with Garlic Bread with Herb Butter and Mexican Quinoa Bean Salad for a light weeknight dinner.

Other recipes that you can try are:


  • Squash, butternut, large - 1, peeled and cubed
  • Onions, small - 1, chopped
  • Ginger, fresh (opt) - 2 tsp, grated
  • Oil, cooking - 1 Tbsp
  • Curry powder, mild yellow (opt) - 1/2 tsp
  • Stock, any type - 4 cups
  • Sugar, brown - 1 tsp
  • Sour cream (sub plain yogurt), for serving - 1/4 cup
  • Cashews, roasted and unsalted - 1/2 cup, roughly chopped
  • Pomegranate seeds (opt) (look for these already removed from their shell in the refrigerated produce section) - 1/2 cup
  • Apples, any variety - 1, sliced
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Spinach, baby - 5 oz

Recipe Summary

  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 2 celery stalks, chopped
  • 1 tablespoon curry powder
  • 4 cups reduced-sodium vegetable or chicken broth
  • 2 butternut squash (about 2 pounds each), peeled, seeded and chopped into 2-inch cubes
  • 2 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons fat-free sour cream
  • 4 teaspoons chopped fresh chives

Heat oil in a large stockpot over medium-high heat. Add onion and celery and cook 4 minutes, until soft. Add curry powder and cook 1 minute, until curry is fragrant. Add broth, squash, bay leaves, salt and pepper and bring to a boil. Reduce heat to medium-low, partially cover and simmer 15 minutes, until squash is fork-tender. Remove bay leaves and, working in batches, purée soup in a blender or food processor. Ladle soup into bowls and top each serving with 1 tablespoon sour cream and 1 teaspoon chives.

Tips for the Best Butternut Squash Soup

Pre-Cut Vegetables: You can purchase pre-cut butternut squash in order to save time. It won’t have the seeds with it to roast, but will be delicious with the peanuts – you will just have to try the seeds another time!

Fish Sauce: Please don’t skip! I feel like fish sauce has a bad rap – or maybe it’s just with Patrick who I have to hide the bottle of fish sauce from the second after I use it any recipe. What he doesn’t realize is the that fish sauce is completely necessary for authentic Thai flavor in most dishes. It adds a nutty, rich, savory, salty taste.

In fact, I added fish sauce to the butternut squash soup because it was missing a big “something” ah ha – fish sauce! So if you’ve never used it (it can be found in the Asian isle of any grocery store), just don’t smell it – and you are good to go!

Red Curry Paste: Some Curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen, then I would start with ¼ cup curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.

Creamy Curried Butternut Squash Lentil Soup

Disclaimer: This page may include affiliate links, and I could earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I personally use and recommend them and they are from companies I trust. There is no additional cost to you.

From the author, Renee Press: This Creamy Curried Butternut Squash Lentil Soup colorful soup is jam-packed with flavor and nutrition, easy to prepare, and has become my go-to recipe for the season. Protein from the red lentils and tons of vitamins and fiber from the squash give your body a boost, and it freezes well to boot. Cook it up on the stovetop or in a slow cooker (low heat-4 hours), and enjoy it with some bread, crackers, or rice. Enjoy!

From Plant-Based on a Budget: It seems like there are certain recipes that have become a symbol of fall and all its coziness. Among those is the classic Butternut Squash Lentil Soup (or any Pumpkin Soup for that matter) and it makes sense since it embodies the season both in colors and taste. This curried version is also made with lentils for a protein punch.

Pumpkin Soup with a Kick

The beauty of this butternut squash (or pumpkin) lentil soup is how easily you can vary the recipe by adding or subtracting spices. Some versions are milder and sweeter and others have a great kick to it. A good tip is to start with a mild version to serve to the kids or to those less enthusiastic about spicy food and then add the rest of the spices for the heat-loving grown-ups. A win-win! Two meals in one.

Cook & Freeze

If you’re into meal prepping for the week or as a lifesaving resource for when those crazy weeks come, this is a great recipe to work with. Just cook the soup and freeze in freezer bags to thaw later. If you have little ones, you can freeze the soup in ice cube trays and use them as portions when you need a quick dinner.

A good tip: If butternut squashes aren’t in season you can always use the frozen version.


  • 1 tablespoon of medium-high heat oil
  • 1 tablespoon of brown mustard seeds
  • 1 tablespoon of cumin seed, whole
  • ¼ teaspoon of red pepper flakes, or more to taste
  • 1 medium yellow onion, diced
  • 2 garlic cloves, chopped
  • 1-inch piece of ginger, peeled and chopped
  • 2 pounds of butternut squash, peeled, de-seeded, and cubed
  • 1 cup of red lentils
  • 4 cups of vegetable broth (about 1 carton)
  • 1 (13.5-ounce) can of coconut milk
  • 1 teaspoon of salt, or more to taste
  • ¼ cup of cilantro, chopped (optional)
  • (optional: add 1 teaspoon of turmeric and 1/2 teaspoon of black pepper, for extra anti-inflammatory benefits)


Step 1

In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds, cumin seeds, and red chili flakes. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin seeds burn.

Step 2

Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2-3 minutes until onion begins to soften. Add cubed squash and red lentils and stir to coat. Add broth and bring to a gentle simmer. Cover pot and cook over medium-low heat for 15-20 minutes until squash is very soft and mashable.

Step 3

Add coconut milk and stir to combine. Add salt (and black pepper and turmeric if using) to taste. Add cilantro if using. The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender, but you will have to blend in batches. Keep warm on low heat. Freezes well!

Curried butternut squash soup with cream recipe - Recipes

4 tablespoons( ½ stick) unsalted butter
2 cups finely chopped yellow onions
4 to 5 teaspoons curry powder
2 medium-size butternut squash (about 3 pounds total)
2 apples, peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Salt and freshly ground black pepper, to taste
1 shredded unpeeled Granny Smith apple, for garnish

1. Melt the butter in a large heavy pot over low heat. Add the onions and curry powder and cook, covered, until the onions are tender, about 25 minutes.
2. Meanwhile, peel the squash (a regular vegetable peeler works best). Cut in half horizontally, scrape out the seeds, and chop the flesh.
3. When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
5. Return the pureed soup to the pot and add the apple juice and about 2 cups more stock, until the soup is of the desired consistency.
6. Season with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with the shredded apple.

Craving More Squash Soup Recipes?


  • 1 2-pound butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)
  • Extra virgin olive oil
  • 1 teaspoon butter
  • Salt
  • 1 large yellow onion, chopped
  • 2 teaspoons yellow curry powder
  • 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
  • A dash of ground cumin
  • 1 tablespoon minced fresh ginger
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1/2 cup sour cream (can substitute plain yogurt)
  • 1/4 cup chopped fresh cilantro (can substitute parsley)


Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil.

Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned.

You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.

Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender.

Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.

Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

Sometimes it’s hard to pick the perfect produce at the store, it can just get so confusing! The trick to picking the perfect butternut squash is to find the heaviest one of its size. Look for one that’s a solid beige color and doesn’t have any deep scratches or soft spots. Surface scratches are okay, but you don’t want anything that’s actually punctured the skin.

For this butternut squash soup recipe, you’ll need to roast your squash in the oven before turning it into soup. It’s so easy, you really can’t go wrong! Cut your squash in half lengthwise. Scoop out the seeds and guts. Coat the entire squash in olive oil or melted butter and place skin side on a cooking sheet covered with silicone baking mat (or parchment paper). Roast in the oven at 375°F for 45 minutes until really soft and fork-tender.

You can also cook your squash in the microwave if you don’t have the time to roast it. Cut and clean out the guts as above. Then, place the cut sides down on a plate and microwave 8-10 minutes until soft. Continue microwaving in 1-minute increments if the time isn’t long enough. Check for doneness using the tip of a sharp knife, which will cut through the skin easily.

A Bevy of Butternut Squash Soups to Keep You Cozy Through the Fall

Butternut squash soup is one of those signature dishes that reminds everyone of fall. Almost too good to be true, it’s incredibly simple and requires little more than some patience and a large butternut squash that tastes even better if you roast it in the oven before pureeing.

Lighter than chili but more robust than chicken noodle, it can go casual or elegant, and always tastes comforting and delicious, whether you tote it to work in a thermos, have it for a weeknight dinner, or serve it as a fancy first course.

Seriously, it’s never not good. So check out these recipes for butternut squash soup that make the best of fall flavors (the color is pretty spectacular too).

Roasted Butternut Squash Soup

Chowhound’s basic recipe for butternut squash soup is delicately flavored with fresh sage, a little heavy cream, and topped with some toasted pumpkin seeds for a pleasing crunch. Get our Roasted Butternut Squash Soup recipe.

Slow Cooker Butternut Squash and Red Pepper Soup

This earthy-sweet vegan soup is underscored with cumin and maple syrup and adds red bell pepper for more flavor and a color boost. Don’t skip the crunchy chickpeas on top. Get our Slow Cooker Butternut Squash and Red Pepper Soup recipe.


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