This is my original recipe, which can be made with either meat or a vegetarian diet. It freezes wonderfully as well; simply thaw, heat, and garnish before serving with cream or yoghurt. Roasting and pureeing are extra tasks, but they are worth it because it is excellent. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 butternut squash, halved and seeded
- 2 large onions, peeled and quartered
- 1 medium head garlic
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon brown sugar
- 1 teaspoon mild curry powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
- 1 cup plain yogurt
- ¼ cup chopped fresh parsley (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 377 mg |
| Sugars | 10 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I made this today! Took a while to get it all together. I roasted the squash, onions, garlic, and added carrots. Messy kitchen! lol! Love the spices incorporated into the soup. I’m running out to pick up coconut milk. I think I’d rather than yogurt. I plan to freeze and use when I don’t feel like cooking.
I made this soup, very tasty and certinally very easy to make. It freezes very well and tastes just as good when reheated. I used a lil less curry as I wasent too sure but next time I will add a bit more.
I made this soup, very tasty and certinally very easy to make. It freezes very well and tastes just as good when reheated. I used a lil less curry as I wasent too sure but next time I will add a bit more.
This was wonderful! I followed the directions exactly and wouldn’t change a thing.
I have made this recipe several times, always to great reviews. I usually make a rotisserie chicken carcass broth, Roast several squash at harvest time and freeze them in quart containers. I also saute the onions and sweat the spices with the onions and garlic.
First time we had Squash soup and it was fantastic!
I’ve made this many, many times, and have altered it, but always go back to the original.
great base recipe! I used pure coconut water, veggy broth, honey vs brown sugar, curry paste. I tossed the squash in tomato paste, coconut oil and cracked pepper before roasting off. also roasted the carrots, celery and onion in tomato paste. I figure, why not?! and roasted off a few heads of garlic as well for the soup. Delish!
Liked the technique of roasting the squash in the skin, then scraping out of the peel when roasted and cooled. Saved time. I chopped onion, celery and carrots in the food processor, sautéed in a little olive oil until tender, adding 3 cloves minced garlic for last minute of sauteeing, then added the seasonings, squash, a peeled/diced Granny Smith apple, broth and water and simmered about 20 minutes. So simple. Will definitely make again.
Love this soup! I added 1/2 can coconut milk and substituted Thai yellow curry paste ( at Asian stores) for the curry powder for more intense flavor and some heat!
The heat was perfect but it needs more flavor. Perhaps some garam masala as other recipes suggest?
This was not for us. Way too sweet, I think it was the roasted onion that made it too sweet and the cinnamon. More like eating liquid pumpkin pie and I hate pumpkin pie.
Creamy, and well balanced. So good and cozy! Especially on a chilly evening.
Maybe it was the fact that I didn’t puree the squash enough but it ended up just okay.
Pretty good and easy. My 3yo loved it.
When roasting, add a touch of olive oil to the veggies. Used chopped, bagged butternut squash. Roast for the same amount of time as the onion and garlic, about 50 minutes. Can use Lean Cream instead of yogurt. Used 1/2 as much brown sugar as called for.
This is fantastic! I used two small squashes and brushed them with olive oil before roasting. I added about 2 tsp of smoked paprika and mixed in a little cream in each bowl before eating. I’ve never been so happy that my boyfriend hates soup and squash.
Gave this 4 stars because I changed a few things, but with my changes it’s 5 stars. I skip the oregano, yogurt (though I tried it once with sour cream at the table but it really didn’t need it) and the brown sugar (the squash is usually sweet enough), and use garam masala instead of cinnamon. I think it’s a really flexible, forgiving base recipe and the two times I’ve made it so far it’s been a huge hit. Also, I drizzle pumpkin seed oil over it at the end, along with some toasted pumpkin or squash seeds. Yum!
I used 1 cup of coconut cream (the solid part when coconut milk separates in the can) instead of milk. I used veggie broth too (my aunt is a sikh so she’s vegetarian). We all loved it.
This was an Awesome soup. I only changed the recipe in a few ways going by the previous reviews. I used ground ginger ( I wanted to roast some ginger with the veggies, but forgot, I will do this when I make again) I used 2 cups of light coconut milk instead of the sour cream. Added red pepper flakes for a little spiciness, and garnished with Parmesan and Romano croutons.
Going back to my usual Curried Butternut Squash Soup. Made this exact to recipe and had to doctor it way too much (all that do say the rating is based on original recipe and not my additions)