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curried butternut squash soup
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Curried Butternut Squash Soup

This recipe is for a very flavorful Curried Butternut Squash Soup perfect for a Halloween dinner party!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 460kcal
Author: Eden


  • 6 tablespoons unsalted butter
  • 3 cups finely chopped yellow onions
  • 8 teaspoons curry powder
  • 3 medium-size butternut squash
  • 4 1/2 cups chicken stock
  • 2 cups apple juice
  • 3 apples peeled chopped and cored


  • Melt the butter in a large pot (big enough to fit all the ingredients of the soup)
  • Add in the chopped onions, curry powder and cook until onions are tender.
  • While those are cooking, prep the squash by peeling, then cutting it in half and removing the seeds. Then chop into cubes.
  • When onions are tender, add in chicken stock, squash and chopped apple to the pot and bring to a boil. Reduce heat, cover partially and cook for about 20 minutes until squash is tender.
  • Pour the soup through a strainer, reserving liquids, then transfer the vegetables and solids to a food processor or blender.
  • Add one cup of reserved liquid and blend until smooth. You will use the reserved liquid later so keep it to the side.
  • Return the soup to the pot and add in the apple juice and 3 cups of the reserved liquid until desired consistency.
  • Season with salt and pepper and serve immediately with green apple slices to garnish.


Calories: 460kcal | Carbohydrates: 81g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 283mg | Potassium: 1848mg | Fiber: 12g | Sugar: 32g | Vitamin A: 40290IU | Vitamin C: 90.3mg | Calcium: 232mg | Iron: 4.2mg