Rating: 4.88 stars
521 Ratings
  • 5 star values: 464
  • 4 star values: 53
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

296 calories; protein 5.5g; carbohydrates 43.8g; fat 13.3g; cholesterol 37.8mg; sodium 1615mg. Full Nutrition
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Reviews (374)

Most helpful positive review

Rating: 5 stars
10/21/2014
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 mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again. Read More
(113)

Most helpful critical review

Rating: 3 stars
08/20/2017
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 as an alternative. I tried 1/2 cup of greek yogurt. It came out too soupy. May I should have used more yogurt or tried something different. However, I forgot to use my diary free sour cream for a more creamy texture. If it weren't so soupy it would be perfect. The cayenne pepper and curry is the best part about the flavor . Read More
(6)
521 Ratings
  • 5 star values: 464
  • 4 star values: 53
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/21/2014
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 mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again. Read More
(113)
Rating: 5 stars
01/08/2015
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 of flavor that will first tease your palate with delicious savory notes that make you go mmmmm as soon as it hits your taste buds. Next, you discover the wonderful sweet undertone of the honey, making it even more interesting. Lastly, you feel the heat of the cayenne as it warms the back of your palate, but not overwhelmingly so. Perfectly balanced and wonderful. This is the kind of soup you will think about and desire long after it has been eaten up. I didn't change a single ingredient and thought it was perfect. This is going in my recipe box! Helpful hint: Use an immersion blender right in the pot to puree the soup. Save yourself the hassle and risk of burning your hands by trying to use a conventional blender. An immersion blender will soon become one of your favorite kitchen gadgets (ranks right up there with my Kitchen Aid stand mixer). Read More
(64)
Rating: 5 stars
03/14/2014
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 salt. Perfect with cornbread! Read More
(50)
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Rating: 5 stars
11/15/2014
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! Read More
(23)
Rating: 5 stars
02/19/2015
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've made it a few times and tried slight variations, it's great with either honey or maple syrup to sweeten it and I actually prefer it with vegetable broth rather than chicken broth. I also reduce the cayenne as a personal preference, I can't handle much heat and a 1/4 tsp was a little spicy for me. Read More
(17)
Rating: 5 stars
10/05/2014
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 is a thinner squash soup. Next time I think I will roast the squash first! Read More
(11)
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Rating: 5 stars
12/31/2014
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 leftover soup to a left over chili we had to make a completely different and also delicious dish.That was also excellent. Again too much left over and used the soup/chili mix as a spaghetti sauce ...wow... the soup that keeps on giving Read More
(11)
Rating: 5 stars
11/09/2014
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. Read More
(10)
Rating: 5 stars
11/09/2014
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. Read More
(6)
Rating: 3 stars
08/20/2017
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 as an alternative. I tried 1/2 cup of greek yogurt. It came out too soupy. May I should have used more yogurt or tried something different. However, I forgot to use my diary free sour cream for a more creamy texture. If it weren't so soupy it would be perfect. The cayenne pepper and curry is the best part about the flavor . Read More
(6)