Curried Butternut Squash Soup
Curried Butternut Squash Soup

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 1 hour
  • Prep: 15 mins.
  • Cook: 20 mins.

Nutrition Facts

Amount per serving:
Total Calories: 264kcal (13%)
  • 903mg (38%) Sodium
  • 58g Carbs
  • 10g Fiber
  • 3g (5%) Fat
  • 0g (2%) Saturated Fat
  • 12g Sugars
  • 9g Protein
  • 269mg (27%) Calcium
  • 4mg (23%) Iron
264kcal (13%)903mg (38%)58g10g3g (5%)12g9g0g (2%)

This butternut squash soup recipe contains just a hint of curry to help you warm up on a cold winter day.


  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 2 celery stalks, chopped
  • 1 tablespoon curry powder
  • 4 cups reduced-sodium vegetable or chicken broth
  • 2 butternut squash (about 2 pounds each), peeled, seeded and chopped into 2-inch cubes
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons fat-free sour cream
  • 4 teaspoons chopped fresh chives



Heat oil in a large stockpot over medium-high heat. Add onion and celery and cook 4 minutes, until soft. Add curry powder and cook 1 minute, until curry is fragrant. Add broth, squash, bay leaves, salt and pepper and bring to a boil. Reduce heat to medium-low, partially cover and simmer 15 minutes, until squash is fork-tender. Remove bay leaves and, working in batches, purée soup in a blender or food processor. Ladle soup into bowls and top each serving with 1 tablespoon sour cream and 1 teaspoon chives.

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