The perfect cold weather soup bowl. This Curried Butternut Squash Soup hits the spot with flavors like curry powder, ginger, and cumin all mixed together.
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One of the things I love about butternut squash, or any winter squash, is that they are virtually indestructible. They last months!
I’ve had a craving for curry squash soup for a month. And for the past month, the pumpkin I chose for this purpose has greeted me every morning from the kitchen counter.
Well, the stars finally fell into the correct pumpkin soup alignment and the result was this beautiful Curried Pumpkin Soup.
Taking Butternut Squash Soup from Good to Great
The trick is to first brown the diced squash pieces in some oil and butter. This really brings out the pumpkin flavor.
The trick, of course, is to cut a very tough squash effectively. You will need a large, sharp knife and a sharp vegetable peeler (I recommend one with a charcoal blade). Some stores also sell pre-cut butternut squash.
My mom and dad both declared the soup a triumph, and we’ve been feasting on the leftovers for days.
Can other squash be used?
Butternut is preferred for its mild flavor and smooth texture when blended. However, you can replace it with other winter squash. The taste and texture will be slightly different, but feel free to try any of these:
- Delicata squash
- acorn squash
- Kobocha
- Sugar Squash (those little orange pumpkins that appear in the fall)
Tips for cutting and dicing pumpkin
It’s easier to peel a butternut squash if you microwave it whole for 30 seconds first. This short time will help soften the shell just enough to make it easier to work with. Prick the squash a few times with a fork before microwave to allow steam to escape (it may explode).
You can also buy butternut squash already cut and prepared.
Stores like Trader Joe’s and Whole Foods also sell frozen diced butternut squash, which work perfectly in this recipe.
How to store leftover pumpkin soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
You can also freeze the soup for up to 3 months. Just let it thaw in the fridge a day before eating.
However you decide to store your soup, make sure you cool it completely to room temperature before storing.
Heat the soup on the stovetop over medium-high heat until fully cooked.
Want more pumpkin soup recipes?
- Curry Squash and Pear Soup
- Butternut Squash and Apple Soup
- Roasted Kabocha Pumpkin Soup
- Pressure Cooker Butternut Squash Soup
- Creamy pumpkin soup with smoked paprika
From the editors of Simply Recipes
Curry Butternut Squash Soup
ingredients
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1 (2 pounds) Butternut Squashpeeled, seeded, diced into 1/2-inch to 3/4-inch, yielding about 6 cups diced squash (see how to cut and peel a butternut squash)
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Extra virgin olive oil
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1 teaspoon butter
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1 big yellow onion, chopped
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2 teaspoon yellow curry powder
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1 teaspoon all mustard seeds (if substituting ground mustard, use only 1/4 teaspoon)
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hyphen ground cumin
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1 tablespoon chopped fresh ginger
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4 cups chicken broth (homemade or bought)
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1 teaspoon Saltplus more to taste
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1/2 Cup sour cream (can replace natural yoghurt)
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1/4 Cup chopped fresh coriander (can substitute parsley)
method
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Fry the diced pumpkin:
Heat 1 tablespoon olive oil in a large, heavy-bottomed stockpot over medium-high heat. Add a dollop of butter to the olive oil.
Working in 2 batches to avoid overcrowding the pan, add the diced butternut squash to the pan. Flip to coat all sides with oil. Sprinkle some salt over the pumpkin. Then spread in an even layer and allow to cook, stirring only occasionally so that the edges and sides are lightly browned.
You may need to increase the temperature to ensure browning or decrease it to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from the pot and set aside.
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Sauté onions, spices and ginger:
In the same saucepan, heat another tablespoon of olive oil over medium-high heat. Add the chopped onions and cook, stirring occasionally, until soft. Add curry powder, mustard seeds, cumin and fresh ginger and cook about a minute longer. Use a flat-bottomed wooden or metal spatula to scrape off any browned bits.
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Add the squash, broth and salt and simmer:
Put the butternut squash back into the pot. Add the chicken broth and a teaspoon of salt. Increase the heat to bring them to a simmer. Then reduce the heat to maintain a gentle simmer. Cover the pot and cook until the squash is completely tender, 40 minutes.
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Puree soup:
Use an immersion blender to puree the soup until smooth. (You can also use a regular blender, but be sure to work in batches). Add more salt to taste if needed.
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Serve with sour cream and cilantro:
Serve in individual bowls with a dollop of sour cream and some chopped cilantro.
| nutritional information (per serving) | |
|---|---|
| 216 | calories |
| 11g | Fat |
| 25g | carbohydrates |
| 6g | protein |
