Curried Butternut Squash Soup

This is a really simple and quick soup to make.  The spices give a lovely warm curry hint to the soup so it is ideal for the months that lie ahead.  For this recipe I used 2 butternut squash as they were a bit on the small side and with around 1.5 litres of stock/water there was enough to serve 6.  If you have one large squash then you may want to add in only half of the water and then check the consistency when blended.

  • olive oil
  • 2 onions, diced
  • 1  clove of garlic, chopped
  • 2  butternut squash, peeled, deseeded and diced in to rough 1″ cubes
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 tablespoon of garam masala
  • 1 teaspoon of ground ginger
  • ½ teaspoon of ground chilli
  • 1 litre of chicken or vegetable stock
  • 500mls of water
  • salt and pepper

Heat a glug of olive oil on medium heat in a large casserole/pot.  Add the onions and garlic and stir to coat in the oil and cook until soft.  Add all of the spices, stir and cook for a few minutes.  Then add the diced butternut squash to the pot together with the stock and water and turn up the heat to bring to the boil for a few minutes and then turn down the heat and allow the soup to simmer until the squash is tender (you should be able to squash it with the back of a wooden spoon).  Blend the soup with a stick blender and serve.  I served with some cream and chives but this would also be delicious with sour cream and coriander.


  1. velveteen says:

    This sounds gorg!! It’s fairly healthy aswell, isn’t it?

  2. Nommy, nommy. Love curried soups in winter, gives them an extra depth of warmth. Especially lovely against the sweetness of butternut squash.

    • I crave curries and curried soups in winter! Need that hit of spice to feel like it is keeping all the nasties at bay. Butternut is perfect for taking on flavours like that – and makes such a lovely smooth soup.

  3. That looks just fab! I love spicy soup when the cold weather hits…it’s extra warming!

  4. vickscakes says:

    Wow that dish looks yummy. luv butternut squash just hate hacking (peeling it). Maybe i just don’t have the right equipment.
    Would you please consider voting for me on Thanks Vick

    • Hi there. Lots of people hate peeling it. I saw Jamie Oliver recently say don’t bother but I assume that’s okay if roasting or sieving.
      Best of luck in Chef Factor – such an amazing opportunity. I have to set up a page on facebook to vote so will get around to that this week.

  5. I started making something really similar to this yesterday but before I got to the blender stage, my aunt asked me not to do it, as she liked it with the small bits in it. I was wondering what to make today with the leftover soup and decided to turn it into a pasta sauce, with some Cumberland sausages as well. It went down really well!

    And I love chopping it! I saw a Nigella Lawson video on YouTube the other day, she also doesn’t bother taking off the skin, reckons it helps to caramelize it a bit more when roasting

    • Hi Breige. Oh that pasta sauce sounds interesting – I would never have thoughts of that but I have seen butternut squash ravioli with sage so the flavours must work well. Great idea. Yeah I think if roasting skin is fine but when boiling I would definitely prefer to peel :)


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