Curried Butternut Squash Soup

Last updated on June 6th, 2018 at 11:31 am

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. We’re even expecting snow in the next couple days, so yeah, definitely soup weather. What’s it like where you’re at?

If it’s cooled down, then I have the perfect, and I mean perfect, soup for you. Of course, you don’t need cold weather as an excuse to make this incredible easy soup, because really for me it’s soup weather year round.

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.

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.

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!

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.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

4.8 from 5 votes

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Curried Butternut Squash Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

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.

Course: Soup

Cuisine: American

Servings: 6

Calories: 366 kcal

Author: Joanna Cismaru

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

1. 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. 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. 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. 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. Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary.
6. Garnish with fresh oregano and serve as is or top with goat cheese and crispy fried bacon.

Recipe Video

Recipe Notes

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.

 

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

 

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

 

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.

 

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