Ready for a truly satisfying soup on a budget? Time to make Curried Butternut Squash Soup! This nutritious dish is the perfect one pot meal. Easy to make, gluten free, vegan and so very delicious.
Garden Fresh Curried Butternut Squash Soup is sure to be a crowd pleaser. A cozy recipe to make for that special soup kind of day.
What Vegetables Are Used in the Soup?
Use squash, onions and ginger from your garden if you have them on hand.
If not, purchase these nutritious vegetables from your local market. They preserve well so you will have no trouble finding the fresh vitamin rich vegetables year round.
Why I Love this Recipe
The creamy curried flavor of the soup is delightful. Enjoy exquisite sweetness from the caramelized onions and squash.
Fragrant fresh ginger with curry, cumin and mustard seed give the dish an international flair.
How to Make Garden Fresh Curried Butternut Squash Soup
Peel and cut your squash and onions.
Heat butter in a large frying pan or skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
Mix in cubed butternut squash and cook until lightly brown. Use additional butter if squash sticks to pan. Cook squash in batches if it does not lay flat in the pan. When lightly brown, remove from heat and set aside.
Sauté spices in olive oil in a soup pot for 1 minute. Then add 4 cups of vegetable stock. Bring to boil.
Mix in onion and squash with the stock and spices in the soup pot. Cook for 25 minutes or until squash is completely tender.
Puree the soup using an immersion blender until smooth. Add milk.
Garnish with cream and roasted pumpkin seeds and serve.
TIPS/RECIPE NOTES
This recipe keeps fresh in the fridge for 4-5 days.
It can be frozen for up to 3 months. Allow to cool before freezing.
You can use a variety of toppings on the soup. My favorites are roasted pumpkin seeds and cream. Other suggestions are toasted chickpeas, croutons or other varieties of nuts.
Add your toppings just before serving so they remain on the top.
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Garden Fresh Curried Butternut Squash Soup
Ingredients
Method
- Heat butter in a large frying pan or skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
- Mix in cubed butternut squash and cook until lightly brown. Use additional butter if squash sticks to pan. Cook squash in batches if it does not lay flat in the pan. When lightly brown, remove from heat and set aside.
- Sauté spices in olive oil in a soup pot for 1 minute. Then add 4 cups of vegetable stock. Bring to boil.
- Mix in onion and squash with the stock and spices in the soup pot. Cook for 25 minutes or until squash is completely tender.
- Puree the soup using an immersion blender until smooth. Add milk.
- Garnish with cream and roasted pumpkin seeds and serve.