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    Home » Recipes » Soup & Stew

    Curried Butternut Squash Soup

    November 18, 2014 • Updated: July 8, 2022 • 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 roasted butternut soup will satisfy all your fall soup cravings. 

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

    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.

    Curried Butternut Squash Soup | The Good Hearted Woman

    Roast seasoned squashes in oven for 25-30 minutes, or until flesh is very tender. Let cool.

    Curried Butternut Squash Soup | The Good Hearted Woman

    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!

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

    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

    • Roasted Butternut Squash with Bacon & Leeks
    • Sweet Potato & Butternut Samosas
    • Spaghetti Squash with Garlic & Almonds
    • Classic Brown Sugar Roasted Acorn Squash

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

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

    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, Vegetarian
    Prep Time:20 minutes
    Cook Time:30 minutes
    Total Time:50 minutes
    Servings: 6 servings
    Calories: 300kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet
    • 1 Blender

    Ingredients

    US Customary - Metric
    • 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

    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.

    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!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. 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
    2. 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
    3. amanda @ fake ginger says

      January 23, 2015 at 7:37 pm

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

      Reply
    4. 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
    5. 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
    6. fabiola@notjustbaked says

      January 23, 2015 at 11:29 am

      Perfectly beautiful soup, I love the simple side garnish!

      Reply
    7. 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
    8. 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
    9. Catherine says

      November 18, 2014 at 11:37 am

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

      Reply
    10. 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
    11. 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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