Butternut Curry Soup


Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • 2 tablespoons butter

  • ¾ cup sliced leeks or chopped shallots

  • 4 cups cubed butternut squash

  • 2 teaspoons curry powder

  • 1 tablespoon packed light brown sugar

  • 2 cups College Inn® Chicken Broth

  • 1 teaspoon Sour cream

  • 1 teaspoon Chopped fresh chives


  1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

  2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

  3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.


To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.

Nutrition Facts (per serving)

150 Calories
7g Fat
23g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 150
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 517mg 22%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 2g
Vitamin C 32mg 159%
Calcium 88mg 7%
Iron 2mg 9%
Potassium 547mg 12%

* 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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