This Curry Spiced Butternut Squash Soup will keep you warm during a long, cold winter!
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This curried butternut squash soup is simply perfect especially when topped with curried squash seeds, sautéed onions and/or chopped bacon. Heavy cream is the secret ingredient that thickens the soup while lending a rich, decadent flavor. Video Below
Tools You’ll Need To Make This Recipe
Curry Spiced Butternut Squash Soup Recipe
- 1 large butternut squash – Cut squash into four large pieces and de-seeded
- 2 tablespoons butter
- 1 yellow onion diced
- 1 large carrot rough chopped
- 4 cups chicken broth
- 1 apple peeled, cored and chopped
- 6 thyme sprigs fresh
- 1/2 teaspoon curry powder
- 1 cup heavy cream
- salt and pepper to taste
- Topping Ideas: chopped Bacon, croutons, sautéed onions for garnish, roasted butternut squash seeds and so much more
- Preheat oven to 400°F. Place the squash in an oven-safe tray and roast for 1 hour until soft. Using a spoon, scoop the insides out of the squash and set aside. Discard the skin
- Melt 2 Tbsp of butter in a large pot over medium heat. Add the onion and carrots, cook over medium heat for 5 minutes. Season with a pinch of salt and pepper.
- Add the chicken broth, butternut squash, thyme, chopped apple, curry powder and a big pinch of salt and pepper. Bring to a boil. Reduce to a simmer and cook for 25 minutes uncovered.
- Remove the thyme sprigs and take the soup from heat. Using a blender(vitamix recommended), blend until smooth.(do not seal the lid tightly when blending to let the steam escape)
- Return to the pot and bring the soup back to a simmer. Stir in 1 cup of heavy cream, salt and pepper to taste. Add yummy toppings like curried spiced butternut squash seeds, bacon, sautéed onions and so much more!
Notes: Remember not to seal the blender lid tightly when blending, the steam needs to escape or it can build pressure.
Need more dinner ideas? This easy chicken enchilada recipe is one of my favorites!