clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Curry Butternut Squash Soup

  • Author: Chew Out Loud
  • Yield: 6 1x


This Butternut Squash Soup is amped up with curry and roasted garlic. The aromatic flavors blend perfectly together. This soup is great for serving as a starter to any fall or winter meal.


  • 1 medium butternut squash, halved lengthwise and seeded (about 3 cups cooked)
  • Olive oil
  • 2 small onions, chopped
  • 2 medium carrots, chopped
  • 1 apple, peeled and chopped
  • 2 tsp yellow curry powder
  • 32 oz low sodium chicken broth (more if needed)
  • 2 bay leaves
  • 1/4 cup heavy cream or half and half
  • 2 TB honey
  • 1 large, whole roasted garlic (see link for directions*)
  • kosher salt
  • fresh ground black pepper
  • Optional chopped cilantro, chives, or fried onions for garnish


  1. Preheat oven to 375F, with rack on center. Brush cut sides of squash generously with olive oil. Place squash, cut sides down, on a foil-lined baking sheet. Roast 1 to 1 1/2 hours, or until very tender. Scoop flesh out into large bowl, and measure 3 cups worth to use.
  2. Heat 2 TB olive oil in a large heavy pot, over medium high heat. Saute onion, carrots, and apple for 5 minutes. Add curry powder and stir another minute. Add chicken broth, bay leaves, and squash. Bring to a boil and then reduce to a simmer/low boil for 1 hour, uncovered. The soup will be reducing and thickening.
  3. Remove bay leaves. Add roasted garlic cloves. Using a hand blender directly into the pot (or work in batches with a blender), puree soup until completely smooth. If needed, add bit more broth to reach desired consistency.
  4. Stir in cream and honey, and season with additional salt and pepper to taste.
  5. Keep warm in pot, until ready to serve. Garnish with cilantro, chives, or fried onions, if desired.
  • Category: side dish