Roasting squashes first brings out their rich, deep flavors. This creamy roasted butternut soup – my curried spin on Panera’s Autumn Squash Soup – makes a perfect autumn meal.
This recipe started out as a copycat for Panera’s Butternut 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! A delicious bowl of Autumn flavor, steeped in a soft blanket of smooth curry. (Sorry… you know I get this way sometimes.)
Curried Butternut Squash Soup
Print Recipe Pin RecipeIngredients
- 1 1/2 teaspoons salt
- 1 teaspoon curry powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/4 teaspoon 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
- 3/4 cup apple cider
- 1 1/2 half-and-half
- 1-2 tablespoons honey
- 1/4 cup pepitas
Instructions
- Preheat oven to 450°,
- 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 into a large blender pitcher. Pour in cider and broth and blend until very smooth. Discard squash skins.
- 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 pepitas - they give it a nice crunch!
Notes
*I used a 44 ounce butternut squash and a 25 ounce kuri squash for the batch I made here, and it turned out perfect.
I probably used a little more curry powder than this recipe calls for in the end, but go easy if you decide to add extra or you will lose that lovely butternut flavor.
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kelsey says
November 18 ati need to make this asap. it looks positively delicious
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Kelli Martinelli says
November 18 atI’m making this tonight. Or maybe tomorrow. Whenever I get to the store. YUM.
Catherine says
November 18 atI love the idea of using apple cider in the soup!
Bill Volckening says
November 18 atI’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!
Tracy says
November 18 atLooks 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!
fabiola@notjustbaked says
January 23 atPerfectly beautiful soup, I love the simple side garnish!
Shinee says
January 23 atI love curried butternut squash soup! Yum. Beautiful job on the styling it too. I know it’s not easy to do that. 🙂
Sabrina Modelle says
January 23 atAs 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.
amanda @ fake ginger says
January 23 atLove squash soup! I’m excited to try your recipe!
Valerie says
January 24 atThis looks so good! I will try making it some Sunday afternoon and serve it Monday.
Yona Williams says
October 23 atThis looks like something I would definitely like to try out. I really like butternut squash dishes.