Curried Butternut Squash Soup

This Curried Butternut Squash Soup is perfectly spiced with cumin, curry and turmeric, loaded with butternut squash and apples. Creamy, delicious and soul-warming! This recipe is the epitome of fall comfort food.

It’s definitely soup weather where we’re at since it’s cooled down quite a bit. I don’t cook with butternut squash often, but once fall hits and I see it in grocery stores, I’m always drawn to it, but many times I shy away from it. This time however, once I saw it I just couldn’t shake the idea of a yummy curried butternut squash soup from my mind.

Are you ready for some curried butternut squash soup? It’s so easy and you probably have all the spices you need in your spice cabinet right now.

This recipe couldn’t get any easier and it really only requires some simple ingredients, because as we all know, I’m all about simple recipes. But that’s not what I love most about this soup. I’m so in love with the flavors in this soup.

It’s so creamy, perfectly spiced, you can taste all the wonderful ingredients in every bite, it’s simply soul-warming. And so perfect for this time of year!

Ingredients

• Bacon – The fresh stuff always! Cooked and crumbled up.
• Aromatics – Fresh garlic and onion.
• Spices – Cumin, cardamom, curry powder, turmeric, ground coriander.
• Liquids – Heavy cream and low sodium chicken broth.
• Squash – Butternut squash 1 large one cubed and peeled.
• Apple – Also cubed up! Feel free to peel or leave the peel on – it’s your call!
• Herbs – Fresh oregano. If dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
• Seasoning – Salt and pepper.

Toppings

• Maple syrup and goat cheese – Totally optional but I think it really makes the dish take off.

Prep Your Squash

Sometimes you may be able to find butternut squash that’s already peeled and cubed in your local grocery store. A potato/apple peeler work well for peeling the skin off a whole butternut squash.

How To Make Curried Butternut Squash Soup

1. Prep the bacon: In a large soup pot add the bacon and fry it until crispy over medium-high. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
2. Saute the sauteables: Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.
3. Combine the soup: Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
4. Puree the soup: Use an immersion blender to puree the soup on high until creamy and smooth. Alternatively you can transfer the soup to a blender and puree it that way.
5. Finish the soup: Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary. Garnish with fresh oregano and serve as is or top with goat cheese and crispy fried bacon.

Want To Make This Dish Dairy Free?

Coconut milk can be used in place of cream to make this dairy-free.

How To Serve

We enjoyed this sprinkled with some goat cheese, crispy fried bacon and a drizzle of maple syrup and served it with some cheese crackers. But I imagine this would be incredible served with a panini such as my Cuban Panini or a wrap such as my Turkey Hummus and Veggie Wrap.

Leftovers

Store leftovers in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 1 month.

Craving More Delicious Soup? Try These:

• Instant Pot Chicken and Dumplings
• Chicken and Dumplings
• Red Lentil and Chicken Soup
• Lasagna Soup
• Broccoli Cheese Soup
• Italian Wedding Soup
• Minestrone Soup
• Chicken Potato Soup

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Curried Butternut Squash Soup

4.41 from 15 votes

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

This Curried Butternut Squash Soup is perfectly spiced with cumin, curry and turmeric, loaded with butternut squash and apples. Creamy, delicious and soul-warming! This recipe is the epitome of fall comfort food.

Equipment

• ▢
  3.5-quart Dutch Oven
• ▢
  Multi-Speed Immersion Blender

Ingredients

• ▢ 6 strips bacon chopped
• ▢ 1 large onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1/4 tsp curry powder
• ▢ 1/4 tsp turmeric
• ▢ 1/2 tsp cardamom
• ▢ 1/4 tsp cumin
• ▢ 1/2 tsp coriander
• ▢ 1/2 tsp salt or to taste
• ▢ 1/4 tsp pepper or to taste
• ▢ 4 cups chicken broth low sodium
• ▢ 1 lb large butternut squash about 1 cubed
• ▢ 1 large apple pealed, cored and cut into cubes
• ▢ 1 cup heavy cream
• ▢ 1 tbsp fresh oregano chopped

Optional

• ▢ 1/2 cup goat cheese crumbled
• ▢ maple syrup

US Customary – Metric

Instructions

• In a large soup pot add the bacon and fry it until crispy over medium-high. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
• Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.
• Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
• Use an immersion blender to puree the soup on high until creamy and smooth. Alternatively you can transfer the soup to a blender and puree it that way.
• Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary.
• Garnish with fresh oregano and serve as is or top with goat cheese and crispy fried bacon.

Video

Recipe Notes

1. Sometimes you may be able to find butternut squash that’s already peeled and cubed in your local grocery store. A potato/apple peeler work well for peeling the skin off a whole butternut squash.
2. Store leftovers in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 1 month.
3. Coconut milk can be used in place of cream to make this dairy-free.
4. Nutritional information does not include goat cheese and maple syrup. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 366kcal (18%)Carbohydrates: 19g (6%)Protein: 11g (22%)Fat: 28g (43%)Saturated Fat: 15g (94%)Cholesterol: 77mg (26%)Sodium: 476mg (21%)Potassium: 544mg (16%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 8845IU (177%)Vitamin C: 19.5mg (24%)Calcium: 116mg (12%)Iron: 1.8mg (10%)

Course:Soup

Cuisine:American

Keyword:30 minute meals, butternut squash soup, soup

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