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Home » Autumn » Roasted Curry Butternut Squash Soup

Roasted Curry Butternut Squash Soup

Published: Sep 18, 2017 · Modified: Mar 2, 2021 by Genevieve Morrison · This post may contain affiliate links

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

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.

2 images 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.

It’s definitely a first course that will impress any dinner party guests.

You can make it spicier by adding more cayenne, 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.A pumpkin gourd bowl full of soup, garnished with almonds, surrounded by dry flowers and pumpkin gourds on a black table.

For More Tasty Autumn Inspiration

  • A masala chai pumpkin pie decorated with whipped cream stars and star anise beside flowers on a table.
    Masala Chai Pumpkin Pie
  • A centered bowl of pumpkin rice with fall vegetables on a table with dry flowers.
    Pumpkin Rice with Fall Vegetables
  • 4 stuffed acorn squash garnished with a flower and thyme on a wooden plate.
    Stuffed Acorn Squash with Farro and Mushrooms
  • A salad with colorful vegetables, pears, berries and nuts on a lace table cloth with plates and forks in the background.
    Thanksgiving Salad with Beet, Pear & Apple Cider Vinaigrette

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
3 pumpkin gourds, one cut open with soup inside, garnished with shaved almonds, with some autumn flowers on the side.

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.
3.75 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Resting Time: 15 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 5 bowls (or 6 large pumpkin gourd bowls)
Calories: 181kcal
Author: Genevieve Morrison

Ingredients

  • 1 large butternut squash – cut lengthwise and seeded
  • 1½ tbsp. olive oil – 1 tbsp. for cooking onions, ½ tbsp. 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
US Customary – Metric

Instructions

  • Preheat oven to 425 F.
  • Cut 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.
  • Chop 1 small red onion and add it to a large 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 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 teaspoon, then add more, little by little until it’s perfect.
 
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 18 oz. bowl | 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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3.75 from 4 votes (4 ratings without comment)

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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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