Curried Butternut Squash Soup


This is a soup that will keep you warm during a long, cold winter!


  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup half-and-half
  • 2 tablespoons honey
  • 1/4 cup sour cream, or to taste (optional)


  1. Melt butter in a large
    pot over medium heat. Cook and stir onion and garlic in hot butter until
    softened and browned, 10 to 15 minutes.
  2. Stir chicken broth,
    squash, curry powder, salt, cumin, and cayenne pepper into onion
    mixture. Bring mixture to a boil, reduce heat to low, and simmer until
    squash is tender, about 15 minutes. Remove from heat. Stir half-and-half
    and honey into squash mixture.
  3. Pour squash mixture
    into a blender no more than half full. Cover and hold lid down; pulse a
    few times before leaving on to blend. Puree in batches until smooth.
    Ladle soup into serving bowls and top with a dollop of sour cream.

Makes: 4 servings
Start to Finish: 40 mins


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