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Curried Butternut Squash Soup

Curried Butternut Squash Soup Creamy Curried Butternut Squash Soup infused with cream and savory spices. A savory, simple soup that’s perfect for the fall and winter months.

PREP TIME 5 minutes COOK TIME 25 minutes TOTAL TIME 30 minutes


  • 1-2 Tbsp oil (olive, ghee, or butter)

  • 1 Tbsp fresh grated ginger

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 2 tsp ground turmeric

  • 1/4 tsp ground cinnamon

  • 1 tsp brown mustard seeds

  • 1/2 tsp sea salt

  • Pinch of Black Pepper

  • 2 medium shallots or onions (thinly diced)

  • 1 clove garlic, minced

  • 1 peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)

  • 2 cups broth (vegetable, chicken, or other)

  • 1/2 - 1 cup half and half or milk

  • 1-3 Tbsp maple syrup

FOR SERVING optional

  • Toasted pumpkin seeds


  • Heat ghee or oil in large pot over low heat.

  • Once fragrant, add fresh ginger and all dry spices. Sauté for 30 seconds to 1 minute or until fragrant. Add onion/shallot and garlic. Sauté for 2 minutes, stirring frequently.

  • Add butternut squash and stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

  • Add vegetable broth and maple syrup.

  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

  • Stir in milk or cream. Taste and adjust seasonings, adding more salt or sweetener as needed. Continue cooking for a few more minutes over medium heat.

  • Serve as is or with toasted pumpkin seeds. Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

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