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
- 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.
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
Ingredients
- 6 strips bacon chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1/4 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon cardamom
- 1/4 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt or to taste
- 1/4 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
- 1/2 cup goat cheese crumbled
- maple syrup
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
- 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.
I’m teaching my son how to cook using your blog. Really good stuff.
Love it! Thank you 🙂
Delicioasa! Multumim de reteta 🙂
Cu placere!
Simple to make and really delicious. I doubled the spices for a stronger flavour to balance the sweetness of the butternut and left out the bacon.
Just made this and it is delicious. I left out the bacon and added one carrot and one small potato. I think it is one of the best butternut squash soups I have ever made. I love the spices as it adds so much flavour to it. I will certainly make this again. Thank you.
My pleasure!
Made this for lunch today! Was quick, easy and the perfect “comfort soup” for a rainy West Coast winter day! I truly don’t mean to sound like a recipe hacker, but because my daughter is dairy free and vegetarian and because I wanted to make THIS soup recipe, I adapted the recipe by skipping the bacon, used coconut oil to saute veg., used veg stock instead of chicken stock and used coconut milk instead of heavy cream! We didn’t miss the bacon, although I am sure it would be superb WITH bacon! Was still a delicious vegetarian version!! Thank you for the inspiration!
I just made this soup today and it is, in fact, delicious. I think I might add a little bit more of the spices the next time, as the flavours are a little too subtle for my taste but it really is delicious as it is. Thank you for the recipe 🙂
Glad you liked it!
Making this for Thanksgiving dinner (Canadian this weekend). Made it ahead and had a sample and good gosh not sure it will make it to tomorrow when my kids show…This has been added to my recipe collection!
I guess you could always make some more. 🙂 So glad you like it and happy Thanksgiving!
Well this was certainly a hit for my meal. Went over so well my daughter took your recipe with her!
Well that has to feel good. We are so glad you enjoyed it. We really liked it when we made it and definitely will have it again soon. Thanks for letting us know, we love hearing comments