Go Back
+ servings
butternut squash soup in a white bowl garnished with pepitas, bacon, goat cheese and maple syrup.
Print Recipe Add to Collection
4.67 from 27 votes

Butternut Squash Soup

This 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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Lunch, Soup
Cuisine: American
Keyword: 30 minute meals, butternut squash soup, soup
Servings: 6
Calories: 364kcal

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

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

Notes

  1. Spice Adjustments: Feel free to adjust the spice levels to suit your taste. If you're sensitive to heat, start with less and add more as needed.
  2. Butternut Squash Prep: Peeling and cutting a whole butternut squash can be a bit of a task. For convenience, you might opt for pre-cut squash, but make sure the pieces are uniform in size for even cooking.
  3. Apple Choice: Use a sweeter variety of apple like Honeycrisp or Gala for a nice balance of sweetness. If you prefer a more tart flavor, Granny Smith apples are a great option.
  4. Cream Substitutes: For a lighter version, you can replace the heavy cream with half-and-half or even whole milk. For a dairy-free version, coconut milk or almond milk can be used.
  5. Storage and Reheating: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat on the stove over medium heat, adding a little extra broth or water to thin it if necessary.
  6. Serving Suggestions: Serve this soup as a starter or as the main dish with a side of crusty bread or a light salad. It’s hearty enough to stand alone but also pairs beautifully with sandwiches or roasted meats.
  7. Vegan/Vegetarian Adaptations: Easily make this soup vegan or vegetarian by omitting the bacon, using vegetable broth, and substituting the cream with a plant-based alternative.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 19g | Protein: 12g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 472mg | Potassium: 570mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8857IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 2mg