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.
Servings 6 servings
Calories 300kcal
Equipment
- 1 Blender or immersion blender
Ingredients
- 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
- Roast: Preheat oven to 400°F. Toss squash with olive oil,salt, and half the spices. Roast 30–40 minutes, until tender.
- Blend: Add roasted squash to blender with broth, cider, remaining spices, and honey. Blend until smooth. (You may need to do this in batches.)
- Simmer: Pour into saucepan, whisk in half-and-half. Heat gently over low heat until hot.
- Serve: Season to taste, and top with pepitas or a drizzle of cream.
Notes
Vegan: Use vegetable broth, coconut milk, and maple syrup for a rich, creamy vegan-friendly autumn soup.
Refrigerator: Sealed in an airtight container for up to 5 days.
Freezer: Transfer to an airtight container or vacuum sealed bag and place in the freezer for up to 3-6 months. Freezes well.
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
