Rich and savory with just a hint of sweetness, this creamy roasted butternut soup will satisfy all your fall soup cravings.
This recipe started out as a copycat for Panera's Autumn Squash Soup, but I'm totally addicted to curry, so I bumped up the spices slightly, added a little extra half-and-half and... Boom!
Rich and savory with just a hint of sweetness, this creamy Curried Butternut Squash Soup will satisfy all your fall soup cravings.
The most difficult thing about making this Curried Butternut Squash Soup is cutting up the squash. Check out this great tutorial I found for safely and efficiently cutting a butternut squash.
How to Make this Recipe
Preheat oven to 450°F | 230°C.
In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.
Arrange squash chunks on parchment-lined baking tray, flesh side up. Drizzle with olive oil and season with half of the spice mixture.
Set the rest of the spice mix aside for later.
Roast seasoned squashes in oven for 25-30 minutes, or until flesh is very tender. Let cool.
Scoop cooked squash off of skin and put it into a large blender pitcher. Discard squash skins.
Pour in cider and broth to blender cup, and blend until very smooth.
Pour blended squash mixture into a large, heavy saucepan and heat over medium-low until mixture reaches a low simmer.
Add remaining spices, one tablespoon of honey and half-and-half.
Taste and season, adding more honey if desired.
Serve warm.
Garnish with roasted pumpkin seeds - they give it a nice crunch!
Looking for a tasty garnish for this Curried Butternut Squash Soup? Check out these delicious sweet and savory Pumpkin Seed recipes!
More Winter Squash Recipes
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Curried Butternut Squash Soup
Equipment
- 1 Blender
Ingredients
- 1 ½ teaspoons salt
- 1 teaspoon curry powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon pepper
- ¼ teaspoon fresh nutmeg
- 1 small butternut squash seeded & cut into large chunks
- 1 small sugar pie pumpkin or kuri squash; seeded & cut into large chunks
- 2 tablespoons olive oil
- 1 cup vegetable broth or chicken broth
- ¾ cup apple cider
- 1 ½ cups half-and-half
- 1-2 tablespoons honey
- ¼ cup pepitas
Instructions
- Preheat oven to 450°F | 230°C.
- In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.
- Arrange squash chunks on parchment-lined baking tray, flesh side up. Drizzle with olive oil and season with half of the spice mixture. Set the rest of the spice mix aside for later.
- Roast seasoned squashes in oven for 25-30 minutes, or until flesh is very tender. Let cool.
- Scoop cooked squash off of skin and put it into a large blender pitcher. Discard squash skins.Pour in cider and broth to blender cup, and blend until very smooth.
- Pour blended squash mixture into a large, heavy saucepan and heat over medium-low until mixture reaches a low simmer. Add remaining spices, one tablespoon of honey and half-and-half.
- Taste and season, adding more honey if desired.Serve warm.
- Garnish with roasted pumpkin seeds - they give it a nice crunch!
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Yona Williams says
This looks like something I would definitely like to try out. I really like butternut squash dishes.
Valerie says
This looks so good! I will try making it some Sunday afternoon and serve it Monday.
amanda @ fake ginger says
Love squash soup! I'm excited to try your recipe!
Sabrina Modelle says
As I'm sitting here laid up from surgery, I am craving all kinds of soup. I can't wait to get back in the kitchen and try this one. Some of my favorite flavors all in one bowl +1 for the pepitas. Nice addition.
Shinee says
I love curried butternut squash soup! Yum. Beautiful job on the styling it too. I know it's not easy to do that. 🙂
fabiola@notjustbaked says
Perfectly beautiful soup, I love the simple side garnish!
Tracy says
Looks delicious! Butternut is probably my favorite winter squash. It's so hearty and flavorful. Kuri is good too. We eat mostly Paleo, so this squash is a staple in our house. Thanks for the recipe!
Bill Volckening says
I'm in the "need to make this soup ASAP" camp. And just as I have been reading about some of the medicinal qualities of Turmeric!
Catherine says
I love the idea of using apple cider in the soup!
Kelli Martinelli says
I'm making this tonight. Or maybe tomorrow. Whenever I get to the store. YUM.
kelsey says
i need to make this asap. it looks positively delicious
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