Curried Butternut Squash Soup


This curried butternut squash soup will keep you warm during a long, cold winter!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins


  • 2 tablespoons butter

  • 1 cup finely chopped onion

  • 4 cloves garlic, minced

  • 4 cups chicken broth

  • 2 pounds cubed butternut squash

  • 2 teaspoons curry powder

  • 1 teaspoon salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon cayenne pepper

  • ½ cup half-and-half

  • 2 tablespoons honey

  • ¼ cup sour cream, or to taste (Optional)


  1. Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.

  2. Stir in broth, squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.

  3. Stir in half-and-half and honey. Purée soup with an immersion blender until smooth.

  4. Ladle soup into serving bowls and top with a sour cream dollop.

Nutrition Facts (per serving)

296 Calories
13g Fat
44g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 296
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 38mg 13%
Sodium 1615mg 70%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 20%
Total Sugars 17g
Protein 6g
Vitamin C 52mg 262%
Calcium 183mg 14%
Iron 2mg 13%
Potassium 962mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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