Curried Butternut Squash Soup
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Curried Butternut Squash Soup – sweet from the apples, warm from the spices, and unapologetically creamy. This is what cozy tastes like.
I’ve made more butternut squash soups than I can count, and let me tell you, most of them are either too sweet or taste like puréed sadness. This one? It’s got depth. Warm spices, a touch of apple, creamy finish, and if you’re feeling fancy, a little bacon and goat cheese on top.
It’s the kind of soup you make once and then suddenly crave every week. No drama, no fuss, just one pot, simple steps, and real flavor. This is fall comfort food, done right.
Why You’ll Love This Butternut Squash Soup
- The flavor is layered – sweet apple, warm curry, and just enough cream to make it feel luxurious.
- It’s weeknight-friendly – one pot, simple steps, done in 30 minutes.
- Bacon and goat cheese on soup? Yes. And you should absolutely not skip it.
- It freezes like a dream, so go ahead and make a double batch.
- You can dress it up or keep it simple – it’s just as good in sweatpants as it is on your holiday table.
🥓 The Base: Bacon, Onion, Garlic & Spices
- Fry the bacon first. You’re not just doing it for the crunch, the leftover fat is flavor gold for your soup base.
- Onion and garlic go in next. Don’t rush this part, you want soft, not browned.
- Use fresh spices if you can. Curry, cardamom, turmeric, cumin… they’re what take this from bland to “ooh, what’s in this?”
- Taste the spice mix before you add the broth. It should smell warm, earthy, and a little bold.
🎃 Squash & Apple
- Pre-cut squash works great, just make sure the pieces are the same size so they cook evenly.
- No shame in grabbing the peeled, cubed kind at the store, that’s how we actually get dinner made on a Wednesday.
- Apple adds just enough sweetness to balance the curry. I like Honeycrisp or Gala, but honestly, use whatever’s rolling around in your fruit bowl.
🧀 Cream, Toppings & Add-Ons
- Heavy cream makes it silky. If you want to lighten it up, coconut milk or half-and-half works too, just don’t skip it completely.
- Bacon and goat cheese on top are optional, but let’s be honest… are they really?
- Add a little swirl of maple syrup at the end for extra fall magic. It’s subtle, but makes the whole thing sing.
Cook the bacon and build the base
Grab your soup pot and cook the chopped bacon until crispy. Scoop it out and set it aside, but leave all that glorious bacon fat right where it is, that’s flavor. Add chopped onion and cook until soft and translucent, about 3 minutes. Toss in the garlic and your spice mix, curry, turmeric, cardamom, cumin, coriander, salt, and pepper. Stir it all up and let the spices wake up.
Pour in your broth, then add the cubed butternut squash and apple. Bring it to a simmer, lower the heat a bit, and cook until everything is fork-tender, usually about 15–20 minutes.
Blend it smooth and finish it with cream
Once the squash is nice and soft, it’s time to blend. You can use an immersion blender right in the pot (less cleanup), or transfer carefully to a regular blender. Either way, blend until silky smooth.
Stir in the heavy cream, bring it back to a gentle boil, and taste for seasoning. Add more salt or pepper if it needs it, you’re the boss here.
Ladle into bowls, sprinkle with crispy bacon, crumble on goat cheese, and swirl in a little maple syrup if you’re feeling fancy. Optional? Technically. Regrettable to skip? Absolutely.
Serve With This
This soup is rich, creamy, and a little sweet, so it plays really well with salty, crispy, or bright sides. Here’s what I love to serve it with:
Easy Garlic Bread
Quiche Lorraine
Caesar Salad Recipe
Apple Orange Salad
Frequently Asked Questions
Can I make it vegetarian or vegan?
Absolutely. Swap the chicken broth for veggie broth, skip the bacon, and use coconut milk or a dairy-free cream. It’s still creamy and full of flavor, promise.
Do I have to peel and cut the squash myself?
Nope. Pre-cut butternut squash is your weeknight best friend. Just make sure the chunks are similar in size so they cook evenly.
What if I don’t have an immersion blender?
A regular blender works just fine. Just let the soup cool slightly and blend in batches, don’t fill the blender to the top, and leave the lid vented or covered with a towel. Hot soup and tight lids don’t mix well.
Can I freeze this soup?
Yes! Let it cool completely, then freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add a splash of broth if it’s too thick.
What if it turns out too sweet?
That happens sometimes, especially with really sweet apples. Just add a little acid, a splash of lemon juice or apple cider vinegar will balance it out fast.
Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. It also freezes beautifully, just cool it completely and freeze for up to 3 months.
To reheat, warm it gently on the stove over medium heat, stirring occasionally. If it’s thicker than you’d like, add a splash of broth or water to loosen it up.
Pro tip? It tastes even better the next day once the spices have had time to settle in.
Discover More Delicious Soups
- Instant Pot Chicken and Dumplings
- Chicken and Dumplings
- Red Lentil and Chicken Soup
- Lasagna Soup
- Broccoli Cheese Soup
- Italian Wedding Soup
- Zucchini Soup
- Pumpkin Soup
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Butternut Squash Soup
Video
Ingredients
- 6 strips bacon (chopped)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- ¼ teaspoon curry powder
- ¼ teaspoon turmeric
- ½ teaspoon cardamom
- ¼ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 4 cups chicken broth (low sodium)
- 1 pound large butternut squash (about 1 cubed)
- 1 large apple (pealed, cored and cut into cubes)
- 1 cup heavy cream
- 1 tablespoon fresh oregano (chopped)
Optional
- ½ cup goat cheese (crumbled)
- maple syrup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Notes
- Spice: Start light if you’re spice-sensitive, then taste and adjust as you go.
- Butternut Squash Prep: Pre-cut squash works great and saves time. Just make sure the pieces are evenly sized.
- Apple Choice: I like Honeycrisp or Gala for sweetness, but a Granny Smith adds a nice tart balance if that’s your thing.
- Cream Swaps: Coconut milk, half-and-half, or whole milk all work if you want to lighten it up.
- Freezer-Friendly: Cool completely, freeze for up to 3 months, and reheat gently on the stove.
- Make It Vegan: Skip the bacon and goat cheese, use veggie broth and plant-based cream. Still amazing.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
