Curried Butternut Squash Soup Recipe

Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again.

Used 1 lb butternut squash baked 400 for 50 minutes. Able to remove the skin and scoop the squash out. Added this to 1 can chicken broth, 1 can coconut milk added spices using the same measurements in original recipe. I accidentally added 2tsp of cinnamon (thought I had cayane pepper). This didn't have an adverse impact plus I added 1/4 tsp of graham marsal and an additional tsp of cayane pepper. Still missing something I sauted a cup of fresh mushrooms. The mushrooms added an earthly hint. I didn't add the half and half or honey. By baking the squash no need to imusifiy. This was wonderful and will make it again.

I have made this soup many times, and I found a couple of tweaks make this one of my favorite soups. I cut the butternut squash into 4 chunks, then roasted it (brushed with EVOO) in my airfryer at 400* for about 10 mins and removed the skin before adding to the pot. I added ground black pepper, added a can of unsweetened coconut milk before blending the soup, omitted the half n half and honey.

This was a hit with everyone! Exceptional flavors. I roasted the cubed squash in some olive oil @ 450 for about 20 min or until soft and carmalee. Also, added some of the curry while sautéing the onions and garlic. I also added 1/4c more of half and half and it all blended super well and was thick and creamy. I topped it off with dried cranberries and pumpkin seed and it was fabulous. It’s my new go to!

Delicious! Used 3 cups of broth and roasted the squash; used 1/4c of coconut milk. Texture was perfect, flavors very satisfying.

Loved this version of a fall classic. As others recommended, I quartered the squash and air fried it at 400 for 10 minutes. I also omittted the half and half and honey and added a can of coconut milk. It's delicious!

Amazing! Per previous comments, I roasted the squash for a bit (with garam masala and black pepper) and subbed coconut milk for 1/2 & 1/2. Silky and delicious!

I followed the directions with a few minor changes: I followed many of the others who made this recipe and roasted the squash first. I also let the spices "bloom" in the butter for a minute or so before adding the rest of the ingredients. I also added half a leftover peeled and roasted sweet potato just because it needed to be used up. Soup was a little spicy and full of flavor. Even better, as most soups are, the next day.

Delicious!! I followed other reviewers’ recommendations and first cut the squash in half and baked it face down at 375 F for 45 min-1 hour. That made it easy to peel. I also added some grated ginger, finely chopped chili pepper (I like a little extra spice), and some fresh curry leaves, since I had those things on hand. It was delicious even before the honey and half n half, so I recommend you add those ingredients to taste.

A BIG hit! I've made several iterations of butternut and curry soup, but this recipe is the best IMO. Like others, I baked the squash, boiled the soup down to a thicker consistency, and blended it but left smaller soft chunks. The layers of flavour are great, incl. the cayenne kick. Could put some apple or apple sauce in, too, if you'd like. I used the half-and-half, but I also like coconut milk. Fall has officially begun!

Good recipe, BUT.... The curry @ 2 tsp is way too much. All you taste is curry. 1 1/4 is much better. Also, I used organic frozen butternut squash. 3 bags / 3lbs, it was still a tad thin for my liking. Otherwise good. Be exact with the cayenne pepper.... I topped mine off with butter / cumin roasted pumpkin seeds. Nice added texture and flavor. I added another step. I put all the butternut squash in a bowl, used a had blender to soften and even it out. When I blended after, consistency was perfect.

Super easy recipe and wonderful flavours. I prefer my soups less thick, so the only alteration I made was that I used half the squash (1 pound). It is delicious. I'll make it again :)

Bro, I need to calm down, it’s too good.

Tried it for the first time — perfection.

This is a truly delicious soup. Having made it several times, I have modified the recipe each time, to good effect. In addition to the butternut squash, I have added some carrots and recently also added a yellow squash. The seasoning are easily adjusted to preference. For instance I add 3-4 teaspoon of curry and 1-2 teaspoons of cumin. In lieu of cayenne, use another chile such as ancho or chipotle. Butternut squash is an easy to grow winter squash. Planted in the spring the Vining plant can get huge, spreading in an area of 30-40 feet diameter. Every year I discover volunteers from the previous year. The vine yields dozens of squashes. When these are very young, they can be harvested and eaten raw such as in a salad or cooked in a mixed vegetable medley. The squash has a long shelf life. I have a stash from last summer and am slowly going through the pile. It also is great in a bread, especially when combined with walnuts and dates.

Easy to make if bake the squash first. Adult son loved it.

This made probably 8 servings instead of 4. Easy and very good flavor except the cayenne was too pronounced for me. I’d make this again but just use a dash instead of the 1/4 teaspoon.

This is insane — how is it so good?

Bro, zero regrets — tastes unreal.

Followed the directions exactly and it turned out. Fantastic! I used my blender since I didn’t have an emulsifier. Nice and creamy and flavorful. Perfect fall soup!