How to Make Curried Butternut Squash Soup

by The Gray Boxwood

Whether for a family or friends gathering, soup is easy to make and just plain cozy to eat. This butternut squash soup can function as the first course or main event of a hearty Fall meal.


  • 1 Butternut squash
  • 4 Tablespoons Butter
  • 1 Onion
  • 2 Garlic cloves
  • 2 Cups Vegetable or chicken stock
  • 1 Tablespoon Yellow or hot madras curry powder
  • 1 Cup Half and half (or milk)
  • Instructions

    Step 1

    Start with a standard butternut squash. Wash the outside and cut in half, lengthwise. Discard the seeds and pulp and lay face-down on a lightly buttered baking dish.

    Step 2

    Place the squash in the oven. The squash should take approximately one hour at 350 degrees to bake. Your fork should easily pierce the squash, similar to a potato.

    Step 3

    When the squash has cooked 40 minutes, combine the following in a large pot: 4 tablespoons melted butter; 1 onion; 2 cloves garlic

    Step 4

    Add 2 cups vegetable or chicken stock and 1 tablespoon of yellow or hot madras curry powder and simmer until squash has finished cooking. For more spiciness, add 2 tablespoons of curry powder.

    Step 5

    When your squash is ready, take out of oven and scrape with a spoon into pot with onion and stock. Let simmer for 15-20 minutes, stirring occasionally.

    Step 6

    After simmering, add 1 to 1 1/2 cups half and half. You can use more milk as a healthier substitute, but the lower fat content in milk will give the soup a watery texture.

    Step 7

    Next, blend the soup to a bisque consistency, a smooth texture. A large food processor was used, but a blender will work as well.

    Step 8

    The soup is ready to enjoy! Serve in large bowls and garnish with fresh Parmesan cheese. You can also garnish with a sprig of mint. Mint and curry are delectable complements.

    Step 9

    Serve with a few crackers, perfect for dipping!

    Step 10

    For more, check out The Gray Boxwood's blog. Link located in our profile.