Fall Dishes: Our Curry Butternut Squash Soup Recipe

How to Make Curry Butternut Squash Soup

Fall is my favorite time of the year, especially for cooking. The temperature drops, and I love to be cozy in my kitchen cooking up a storm. A curry butternut squash soup is one of my favorite recipes this time of the year. The roasted butternut squash, hot madras curry, and creamy texture are the perfect combo with the cooler temperatures.

Roasting the Butternut Squash

When I started making the curry butternut squash soup, I went through the painstaking process of peeling and chopping the butternut squash. However, I’ve moved on to roasting the butternut squash. Not only does it save time, but it enhances the flavors. By placing it face down in the oven, I encourage the natural sugars to caramelize, creating a subtle sweetness that beautifully complements the warmth of the curry.

Curry Powder: The Magic Ingredient

Curry powder is the heart and soul of this soup, but not all curry powders are created equal. I favor Hot Madras Curry powder for its vibrant heat and complex flavor profile. If you prefer a milder soup, start with regular curry powder and gradually add more until you achieve your desired spice level. Adding more than taking away is always easier, so taste as you go.

Blending the Soup

The key to a luxurious soup lies in its texture. My trusty Vitamix blender effortlessly transforms the roasted squash and simmered aromatics into a velvety smooth puree. But if you’re working with a less powerful blender, don’t worry! Blending in batches or using an immersion blender will still yield a creamy consistency, though it might require a bit more patience.

Add Half and Half for Creaminess

Half and half adds a touch of richness that elevates this soup to a truly indulgent experience. However, I also like to introduce a touch of brightness with a squeeze of lime juice. Don’t hesitate to experiment with the amounts until you find the perfect balance for your palate. This recipe is just a guideline, and every palate is different.

Garnish

For me, the final touch is all about presentation. A drizzle of good-quality extra virgin olive oil adds a touch of luxury, while freshly cracked pepper provides a subtle bite. A sprinkle of grated Gouda cheese not only complements the flavors but also adds visual appeal. We’re lucky to have access to great Dutch cheese farms across the border, and for the video, I used a young Gouda with fenugreek leaves. Feel free to get creative with your garnishes: toasted pumpkin seeds, fried sage leaves, or a dollop of Greek yogurt can all add unique dimensions to this delicious soup.

Make the Most Out of the Recipe

View my video and check out my recipe below. Don’t be afraid to adjust the recipe to your taste, and most importantly, have fun in the kitchen!

If you try this recipe, snap a photo or take a video and tag me on Instagram or TikTok. Thanks!

Fall Dishes: Our Curry Butternut Squash Recipe

Print Recipe

This curry butternut squash soup recipe uses hot madras curry powder. It’s perfect for a cozy night in or a special occasion. 

• Author: Jessica van Dop DeJesus
• Prep Time: 5
• Cook Time: 1 Hour
• Total Time: 1 hour 5 minutes
• Yield: 8 Servings
• Category: Soups

Ingredients

1 Medium Butternut Squash

2 tbsp olive oil

1 small onion, roughly chopped

1-2 tbsp Hot Madras Curry Powder

1 tsp sea salt

5-6 Cups of Chicken Broth

3/4 cup of half and half

zest of 1 lime

Freshly cracked pepper

EVOO olive oil for drizzling

Shredded Gouda Cheese

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Instructions

1. Roast the butternut squash in the oven at 400 F for 45-55 minutes. Let it cool for 10 minutes, and scoop out the flesh with a spoon.
2. Heat the olive oil in a heavy pot. Add the chopped onions and cook until softened, 2-3 minutes.
3. Once the onions have softened (around 2-3 minutes), add the butternut squash. Sautee with the onions for a minute or two, stirring often. Add the curry powder and salt.
4. Add the chicken stock. Since the size of the butternut squash varies, add enough chicken stock to cover an inch over the butternut squash. Cook for around 5 minutes.
5. Let it cook for 5 minutes and liquefy in the blender or hand blender. If you have a low-powered blender, I recommend doing this in batches. 
6. Return to the pot, add the half-and-half, and cook for 5 minutes on low heat. Add the lime juice and check if it has enough curry powder for your taste. If not, add more in 1/2-teaspoon increments until you get the desired taste.
7. Garnish with a drizzle of olive oil, a sprinkle of freshly cracked pepper, and grated cheese.