Curried Butternut Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
With just a few ingredients this curried butternut squash soup can be quickly whipped together. Using frozen squash really cut down on the cooking time.
  • 16 oz bag of frozen butternut squash
  • 1 large onion, diced
  • 2 cloves of garlic, diced
  • 3 cups of chicken broth
  • 1-2 teaspoons olive oil or butter
  • 1 teaspoon curry powder
  • ½ teaspoon oregano
  • ½ teaspoon ground cinnamon
  • salt and pepper to taste
  • optional: sour cream or yogurt
  1. Place the olive oil or butter in a large sauce pan over medium heat.
  2. Sautee the onion until beginning to turn transluscent.
  3. Add the garlic and saute for 1-2 minutes more.
  4. Add in the frozen butternut squash, chicken broth and spices except for salt and pepper.
  5. Bring to a boil then turn down the heat. Simmer for 10 to 15 minutes or until the butternut squash has softened.
  6. Using a stick blender puree the mixture in the pan. If using a blender carefully transfer the mixture to the blender and puree until smooth.
  7. Return back to the pan. Add salt and pepper to taste.
  8. Serve as is or try swirling in a heaping teaspoon of sour cream or plain yogurt.
Recipe by Remake My Plate at