Name: Curried Butternut Squash Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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); 1/2 cup goat cheese (crumbled); maple syrup

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.

a bowl of butternut squash soup topped with bacon and being drizzled with honey

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.

a large pot filled with butternut squash soup garnished with parsley and pepper

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

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.
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.
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.
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.
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.

a bowl of butternut squash soup topped with bacon, cheese, pepper, and honey

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.

Curried Butternut Squash Soup