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    Home » Recipes » Soup & Stew

    Curried Butternut Squash Soup

    Published: Nov 18, 2014 · Modified: Nov 13, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Curried Butternut Squash Soup - A Panera Copycat Recipe with Attitude! | The Good Hearted Woman

    Rich and savory with just a hint of sweetness, this creamy Curried Butternut Squash Soup will satisfy all your fall soup cravings. 

    Overhead shot of a crockery bowl filled with butternut soup, garnished with pumpkin seeds.
    Jump to:
    • What's the Scoop on this Soup?
    • Butternut Soup Ingredients
    • How to Make this Easy Butternut Soup Recipe
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • More Winter Squash Recipes
    • What to Serve with Butternut Soup
    • Curried Butternut Squash Soup

    What's the Scoop on this Soup?

    Curried Butternut Squash Soup is one of our favorite cold-weather soups! Its rich flavor, velvety texture, and warm, aromatic spices are the essence of autumn.

    The 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 creamy something and... Boom! Before I knew it, I had a soup so cozy and delicious that we ended up eating it for week!

    What's even better is, this easy Butternut Soup recipe is super easy to make! All you have to do is roast butternut squash in the oven, then blend it with the other ingredients and simmer for a few minutes. The most difficult thing about the whole recipe is peeling and cutting up the squash. (As luck would have it, we just happen to have a handy butternut squash cutting guide to help you out with that. 😉 )

    If you're looking for a cozy, warm soup to curl up with this fall, give this one a try! We think you'll love it!

    Butternut Soup Ingredients

    Bowl of cubed butternut squash, with peel, seeds, etc. strewn around it.
    • Butternut squash: Use a small to medium butternut squash; about 2-2½ pounds. You can get 3-4 cups of cubed butternut squash from a 2½-pound squash.
      • You can often buy precut butternut cubes at Costco. You need about 3-4 cups (about 2 pounds) of cubed butternut for this recipe.
      • The perfect squash combo for this recipe is a ~45-ounce butternut and a ~25 ounce red kuri squash. 
    • Red kuri squash: With a sweet, nutty flavor that intensifies when roasted, red kuri brings a rich, more complex flavor to the soup.
    • Olive oil: Use any neutral cooking oil.
    • Broth: Use a light vegetable broth or chicken broth.
    • Apple cider
    • Half-and-half: Not only does this add richness, but it gives the soup a smooth, velvety mouthfeel, too.
    • Honey
    • Curry powder: We use a mild curry powder for this recipe; however, if you have a favorite curry, give it a try! I usually use a little more curry powder than this recipe calls for, but go easy if you decide to add extra or you will lose that lovely butternut flavor.
    • Ground cinnamon
    • Pepper
    • Nutmeg: Use freshly ground nutmeg.
    • Salt: We use kosher salt.
    • Pepitas: Pepitas are hull-less pumpkin seeds. They are used as garnish only in this recipe, and are therefore optional.

    How to Make this Easy Butternut Soup Recipe

    Preheat oven to 400°F (205°C).

    In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.

    Hint: Visit our post about how to make roasted squash puree for more detailed directions on this step.

    Arrange peeled squash cubes or chunks on parchment-lined baking tray. (You can also leave the peel on and remove it after the squash is cooked.)

    Drizzle with olive oil and season with half of the spice mixture. Set the rest of the spice mix aside for later.

    Curried Butternut Squash Soup | The Good Hearted Woman

    Transfer the baking sheet to the preheated oven and bake for 30-40 minutes, until the squash is very tender and golden brown.

    Curried Butternut Squash Soup | The Good Hearted Woman

    Place the roasted squash into a large blender pitcher. (If you roasted the squash in its skin, you must first scoop the cooked squash off of skin before putting it in the blender. Discard any squash skins.)

    Add the cider, broth, remaining spices, and one tablespoon of honey into the blender cup, and blend until very smooth.

    Pour blended squash mixture into a large, heavy saucepan, and whisk in the half-and-half (or coconut milk). Heat over medium-low until mixture reaches a low simmer.

    Taste and season, adding more honey if desired. Serve warm.

    Crockery bowl filled with butternut soup, garnished with pumpkin seeds.

    Garnish with roasted pepitas - they give it a nice crunch! (Check out these delicious sweet and savory Pumpkin Seed recipes for some tasty garnish inspiration!)

    Substitutions

    • Squashes: You can use any winter squash or combination of squashes with this soup recipe. Red kuri squash is my top pick, followed by pie pumpkin, and acorn, buttercup, honeynut, and/or Ambercup squashes.
      • You can also use pumpkin puree for this recipe, and skip the blender step entirely.
    • Apple cider: Apple juice or white grape juice will also work. You can also use fresh, unsweetened applesauce.
    • Half-and-half: Use coconut milk or full-fat cream in place of half and half.
    • Honey: Agave and maple syrup are both good substitutes.

    Variations

    • Vegan: Use vegetable broth, coconut milk, and maple syrup for a rich, creamy vegan-friendly autumn soup.

    Equipment

    If you told me a couple decades ago that I'd spend the equivalent of a mid-range guitar on a stand blender, I'd have laughed in your face. But I did just that, and I've never regretted it. A quality blender is a good household investment: it can effortlessly tackle tasks that would bring a subpar blender to a standstill.

    You can also blend this recipe with an immersion blender; it just takes a little more time.

    Storage

    Refrigerator: Sealed in an airtight container, butternut squash soup with curry will last about 4-5 days in the refrigerator.

    Freezer: This easy butternut squash soup recipe freezes well. To freeze, transfer soup to an airtight container or vacuum sealed bag and place in the freezer for up to 3-6 months.

    More Winter Squash Recipes

    Many of our favorite "pumpkin" recipes work well using puree made from butternut or other squashes, including:

    • Creamy Pumpkin Pasta with Parmesan & Sage
    • Triple Ginger Pumpkin Pie
    • Slow Cooker Pumpkin Butter
    • Nana's Old-fashioned Pumpkin Gingerbread
    • Pumpkin Spice Sourdough Scones
    • Overhead shot of a plate of prepared butternut squash with leeks, bacon, and blue cheese. Slices of sourdough bread to the side of the plate, and a serving spoon in the mix.
      Roasted Butternut Squash with Bacon & Leeks
    • Close-up of sweet potato & butternut samosas on a tray with dipping sauces.
      Sweet Potato & Butternut Samosas
    • Baked spaghetti squash mixed with herbs, nuts, and cheese.
      Roasted Spaghetti Squash with Garlic & Almonds
    • Classic Brown-Sugar Roasted Acorn Squash
      Classic Baked Acorn Squash

    What to Serve with Butternut Soup

    Serve curried butternut soup simply with a slice of crusty bread, as a starter, side, or main dish. We like to pair it with other fall-inspired mains or side dishes, like apple, cranberry, walnut salad, Brussels sprouts, and roasted vegetables.

    Butternut soup also makes a delicious half of a soup-n-salad or soup-n-sandwich pairing: try it with Irish Apple Pie Grilled Cheese or Curried Chicken Salad!

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    OVerhead shot of a crockery bowl filled with butternut soup, garnished with pumpkin seeds.
    5 from 5 votes

    Curried Butternut Squash Soup

    Rich and savory with just a hint of sweetness, this creamy roasted butternut soup will satisfy all your fall soup cravings. 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Soup
    Cuisine: American, Seasonal
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time:20 minutes minutes
    Cook Time:40 minutes minutes
    Total Time:1 hour hour
    Servings: 6 servings
    Calories: 300kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet
    • 1 Blender or immersion blender

    Ingredients

    US Customary - Metric
    • 1½ teaspoons salt
    • 1 teaspoon mild curry powder or more
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon pepper
    • ¼ teaspoon fresh nutmeg
    • 1 small butternut squash seeded & cubed; ~45 oz.
    • 1 small red kuri squash or pie pumpkin, seeded & cubed: ~25 oz.
    • 2 tablespoons olive oil
    • 1 cup vegetable broth or chicken broth
    • ¾ cup apple cider
    • 1½ cups half-and-half
    • 1-2 tablespoons honey
    • ¼ cup pepitas

    Instructions

    • Preheat oven to 400°F (205°C).
    • In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.
    • Arrange peeled squash cubes or chunks on parchment-lined baking tray. (You can also leave the peel on and remove it after the squash is cooked.)
      Drizzle with olive oil and season with half of the spice mixture. Set the rest of the spice mix aside for later.
      Transfer the baking sheet to the preheated oven and bake for 30-40 minutes, until the squash is very tender and golden brown.
      Hint: Visit our post about how to make roasted squash puree for more detailed directions on this step.
    • Place the roasted squash into a large blender pitcher.
      If you roasted the squash in its skin, you must first scoop the cooked squash off of skin before putting it in the blender. Discard any squash skins.
    • Add the cider, broth, remaining spices, and one tablespoon of honey into the blender cup, and blend until very smooth.
    • Pour blended squash mixture into a large, heavy saucepan, and whisk in the half-and-half (or coconut milk).
      Heat over medium-low until mixture reaches a low simmer.
    • Taste and season, adding more honey if desired.
      Serve warm.
    • Garnish with roasted pepitas - they give it a nice crunch!

    Notes

    Vegan: Use vegetable broth, coconut milk, and maple syrup for a rich, creamy vegan-friendly autumn soup.

    Storage

    Refrigerator: Sealed in an airtight container, butternut squash soup with curry will last about 4-5 days in the refrigerator.
    Freezer: This easy butternut squash soup recipe freezes well. To freeze, transfer soup to an airtight container or vacuum sealed bag and place in the freezer for up to 3-6 months.

    Nutrition

    Serving: 1serving | Calories: 300kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 779mg | Potassium: 1363mg | Fiber: 6g | Sugar: 14g | Vitamin A: 16684IU | Vitamin C: 55mg | Calcium: 192mg | Iron: 3mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Love it? Pin it! If you love this Curried Butternut Squash Soup recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

    Overhead shot of a batch of smooth, squash soup garnished with pepitas. Pin text reads Easy Curried Butternut Soup.

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    Comments

      5 from 5 votes

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    1. Gianne says

      November 29, 2023 at 5:00 pm

      5 stars
      The flavors were incredible and the spices added just the right amount of kick. It was the perfect fall comfort food and had me going back for seconds!

      Reply
    2. Kristine says

      November 29, 2023 at 2:29 pm

      5 stars
      This soup was so easy to make and was absolutely delicious! Thank you for the detailed instructions, very helpful!

      Reply
    3. Sara Welch says

      November 29, 2023 at 2:11 pm

      5 stars
      Enjoyed this for dinner last night and it was a savory success! Easy, hearty and delicious; definitely, a new favorite recipe!

      Reply
    4. Shelby says

      November 29, 2023 at 2:00 pm

      5 stars
      This butternut squash soup recipe is unlike others out there! Creamy, comforting, and perfectly spiced. Yum!

      Reply
    5. Kathleen says

      November 29, 2023 at 12:03 pm

      5 stars
      I am loving the warm spices in this kicked up butternut squash soup. I can't wait to enjoy a bowl of this deliciousness.

      Reply
    6. Yona Williams says

      October 23, 2017 at 5:14 pm

      This looks like something I would definitely like to try out. I really like butternut squash dishes.

      Reply
    7. Valerie says

      January 24, 2015 at 3:53 pm

      This looks so good! I will try making it some Sunday afternoon and serve it Monday.

      Reply
    8. amanda @ fake ginger says

      January 23, 2015 at 7:37 pm

      Love squash soup! I'm excited to try your recipe!

      Reply
    9. Sabrina Modelle says

      January 23, 2015 at 2:40 pm

      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.

      Reply
    10. Shinee says

      January 23, 2015 at 12:44 pm

      I love curried butternut squash soup! Yum. Beautiful job on the styling it too. I know it's not easy to do that. 🙂

      Reply
    11. fabiola@notjustbaked says

      January 23, 2015 at 11:29 am

      Perfectly beautiful soup, I love the simple side garnish!

      Reply
    12. Tracy says

      November 18, 2014 at 6:12 pm

      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!

      Reply
    13. Bill Volckening says

      November 18, 2014 at 12:08 pm

      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!

      Reply
    14. Catherine says

      November 18, 2014 at 11:37 am

      I love the idea of using apple cider in the soup!

      Reply
    15. Kelli Martinelli says

      November 18, 2014 at 10:26 am

      I'm making this tonight. Or maybe tomorrow. Whenever I get to the store. YUM.

      Reply
    16. kelsey says

      November 18, 2014 at 8:48 am

      i need to make this asap. it looks positively delicious
      http://WWW.LADIESINNAVY.COM

      Reply

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    Hi, I'm Renée!

    Welcome to The Good Hearted Woman — a cozy corner of the internet where comfort food meets modern life. From heirloom recipes and easy weeknight dinners to seasonal dishes, homemade breads, and potluck favorites, we share the kind of food that brings people together.

    When we’re not in the kitchen, you’ll find us hosting guests at Parkside Acoustic Bed & Breakfast, our music-themed B&B in Ashland, Oregon — where good food and warm hospitality go hand in hand.

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