Curry Butternut Squash Soup

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Here in Utah, butternut squash is plentiful towards the end of summer and through the fall. I love using the bounty of the season to create nutritious meals that are both satisfying and delicious! This past fall, after buying  some butternut squash, I began day-dreaming of flavors which would pair well. This is when Curry Butternut Squash Soup came to be!

I start with butternut squash and onions roasted to perfection with a little bit of olive oil, salt and pepper. I add this to the blender along with some broth, half and half and spices, then give it a whirl. And what do I get? A creamy curried butternut squash soup packed with flavor, vitamins, minerals, fiber and antioxidants.

I serve this Curry Butternut Squash Soup with fennel seeds, greek yogurt and my homemade croutons for a delicious flavor and texture combination! However you decide to serve your Curry Butternut Squash Soup, you are definitely going to love it!

Curry Butternut Squash Soup

  • 1 large butternut squash
  • 1 large onion
  • 1 T olive oil
  • Salt & pepper
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup half & half
  • 1 tsp curry powder
  • 1/2 tsp garlic granules
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Peel, seed and chop butternut squash. Peel and chop onion.


Place squash and onion on a jelly roll pan, lined with foil and sprayed with non-stick spray. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 350º for 20-30 minutes or until fork tender.

Put squash and onion in blender in two parts. Add half of the broth and half & half. Blend. Add the curry powder, garlic granules, onion powder, salt and pepper. Blend. Repeat with the other half of butternut squash, onions, broth and half & half. Combine the two parts in a bowl and stir.

Adjust spices and liquid to desired taste and consistency.

Serve with fennel seeds, a dollop of Greek yogurt and my homemade croutons. Then grab a spoon, sit down and prepare for happiness!

Root Notes

  • Feel free to double this recipe for a bigger batch. My family won’t touch most squash with a 10-foot pole so I make this amount for little old me!
  • I use a low fat half & half which is creamy and delicious. You could also use low-fat milk  to cut the fat even further. For a lactose-free option choose oat, nut or lactose free milk.
  • Because of the curry flavor, the fennel seeds compliment this soup well. The dollop of yogurt makes it more creamy and the croutons add a nice crunch.
  • Butternut squash is so good for us! Low in calories, but loaded with important nutrients like vitamin A, C, E, thiamine, niacin, pyridoxine, folate, magnesium, potassium and manganese, what’s not to love?  Read more about the nutritional benefits of butternut squash here

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