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Curried Butternut Squash Soup

Rated as 4.86 out of 5 Stars

"This is a soup that will keep you warm during a long, cold winter!"
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Ingredients

40 m servings 296 cals
Original recipe yields 4 servings

Directions

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  1. Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  2. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 296 calories; 13.3 g fat; 43.8 g carbohydrates; 5.5 g protein; 38 mg cholesterol; 1615 mg sodium. Full nutrition

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Reviews

Read all reviews 231
  1. 288 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth ...

Most helpful critical review

I made this once and loved the flavors, but I must try something different with the consistency. Since I can't really eat much dairy, due to being lactose intolerant ; I wasn't sure what to use ...

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Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth ...

So delicious! This is a rich, savory, and decadent soup with a hint of sweet. This tastes like it was simmered long and low in order to develop such depth, yet it is so simple. There are layers ...

We love this soup. I did put a little less garlic in it - instead of half and half, I used Greek yogurt and instead of the honey, I used agave. Also used low-sodium chicken stock and added no s...

This was absolutely delicious! I subbed coconut milk for half & half so I could have a dairy-free option. It was wonderful the first night and the leftovers were even better the next day!

Delicious, flavourful squash soup with the perfect amount of heat! I used 5% cream instead of half and half, put a dallop of yogurt, some parsley and a few of the roasted seeds on top. The soup ...

Loved this recipe! I didn't have half and half so I substituted coconut milk, unsweetened, and it worked great. This is very good and you can adjust the heat to your liking.

The soup that keeps on giving...Had an extra sweet potato and added it in. It was excellent. With the sweet potato added it was thick but still very good. After a couple of days added the leftov...

This soup is wonderful! I roasted the squash first rather than simmering it in the broth and I used a can of coconut milk in place of the half and half, but otherwise I followed the recipe. I'v...

Excellent! We also roasted the squash first and added 1/2 cup coconut milk in place of half and half at the end and it really amped up the flavour of the squash and curry.