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Roasted Curry Butternut Squash Soup

Grab your butternut squash and pumpkin gourds, get cozy and turn on your favorite spooky movie! It’s time to make Roasted Curry Butternut Squash Soup!

A pumpkin gourd bowl full of soup, garnished with almonds, surrounded by dry flowers and more pumpkin gourds on a black table.

Roasted Curry Butternut Squash Soup

Nothing says Fall like butternut squash soup, and the second the pumpkin gourds hit the farmer’s markets, I dive into the bins and boxes like a fox down a rabbit hole!

Just look at how much fun you can have when you turn pumpkin gourds into pretty little bowls for your soups!!

Oh great pumpkin goodness, they’re just so pretty! All you have to do is carefully cut around them, de-seed them and give them a little rinse before you add your soup.

A split shot showing de-seeded pumpkin mush in a black bowl on the left, and an empty pumpkin gourd on the right.I use pumpkin gourds for everything from spinach dip to olive tapenade on Halloween cocktail party tables.

You can serve tasty hot soups in them with the little tops to keep them warm until all of your guests get to their seats. Oh! It’s just so nice!

3 white pumpkin gourds with orange stripes on a black table

OK, enough about the pumpkin gourd bowls – let’s talk butternut squash soup! This soup is dreamily creamy, full of flavors that don’t overpower the butternut squash, but do give it more dimension than a classic recipe.

Definitely a first course that will impress any dinner party guests.

You can make it spicier by adding more cheyenne, but don’t go toooooo spicy. You really do want the butternut squash to be the star of the show.

You can also easily make this recipe vegan by substituting the chicken broth with vegetable broth and omitting the butter. 

A roasted butter nut squash on a baking sheet lined with tin foil.

A pumpkin gourd bowl full of soup, garnished with almonds, surrounded by dry flowers and more pumpkin gourds on a black table.

For More Tasty Autumn Inspiration

•  Heavenly Pumpkin Cheesecake Mousse
•  Autumn Dill Deviled Eggs
•  A Beautiful Halloween Appetizer Centerpiece
•  The “Autumn Afternoon” Whisky Cocktail

If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

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5 from 1 vote

Roasted Curry Butternut Squash Soup

You’ll require a medium size mixing bowl, blender or immersion blender and a pot that can hold at least 2 quarts.
Prep Time15 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: American
Keyword: Autumn, Fall, low-carb
Servings: 5 bowls (or 6 large pumpkin gourd bowls)
Calories: 181kcal

Ingredients

  • 1 large butternut squash - cut lengthwise and seeded
  • tbsp. olive oil - 1 tbsp. for cooking onions, ½ for drizzling on butternut squash
  • 1 small red onion
  • 4 large garlic cloves - sliced or minced
  • 1 tsp. dark brown sugar
  • 2 tbsp. butter
  • 3 cups chicken broth
  • 1 tsp. celery salt - you can use regular salt too, but celery salt adds such a nice flavor
  • ½ tsp. cayenne pepper - If you want a little more spiciness, add more
  • 1 tbsp. curry
  • nutmeg - a tiny shake
  • cinnamon - a tiny shake
  • Fresh black pepper - to taste

Instructions

  • Preheat your oven to 425
  • Cut your butternut squash carefully in half, seed and drizzle with ½ tbsp. olive oil. Make sure both halves are coated nicely. Line a baking sheet with tinfoil, place them face down and bake for 45 minutes.
  • Once the squash is fully cooked, remove and let sit until cool enough to handle – about 10 minutes. Once cool, scoop the squash out of the hard skin into a bowl. Discard the skin. Set aside. NOTE: Some butternut squash is thicker than others, so you may have to let it cook longer if it's not soft after 45 minutes.
  • Chop your small red onion and add it to a pot with 1 tbsp. olive oil. Cook onion until it’s just beginning to brown, then add minced garlic. Cook garlic and onion together until both are nicely brown. Between 5-8 minutes.

If Using an Immersion Blender

  • In the pot with cooked onions and garlic, add the cooked butternut squash, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon and a few good shakes of fresh black pepper to your pot. Give it all a little mix with a wooden spoon.
  • Add 4 cups of chicken broth and gently stir. Let simmer for 10 minutes.
  • Turn off heat and blend with your blender until smooth and creamy.
  • Taste and add more salt or spices as necessary.

If Using a Standing Blender

  • Add your butternut squash to the blender, then add your cooked onions and garlic, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon and a few good shakes of fresh black pepper
  • Carefully pour enough chicken broth as high as it will go without overflowing your blender. Blend until smooth. (You'll add the rest of the broth in the next step).
  • Pour blended ingredients back into your pot, add the remaining chicken broth and let simmer for 10 minutes. Stirring occasionally.
  • Taste and add more salt and spices as necessary. Serve immediately, or keep in the fridge for up to a week. You can also freeze it and it’s perfectly tasty when reheated!

Notes

You’ll notice that this recipe is a touch under-salted. Since butternut squashes can really vary in size, it’s best to start with only a tea spoon, then add more, little by little until it’s perfect.

Nutrition

Serving: 1Bowl | Calories: 181kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1120mg | Potassium: 730mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16765IU | Vitamin C: 47.7mg | Calcium: 97mg | Iron: 1.6mg

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