Curried Butternut Squash Soup


This curried butternut squash soup is flavorful, a little spicy and oh so comforting! It’s perfect as a dinner party appetizer (think: Thanksgiving). It’s also hearty enough to be a main dish! To make it a more filling meal, stir in some cooked chicken or turkey!curried butternut squash soup by

I spent all of last week in sunny Florida enjoying 75-80 degree weather and prancing around in my summer clothes. As you might imagine, coming back to West Virginia winter weather wasn’t much fun. As much as I say I enjoy all four seasons, I tend to doubt this stance of mine every winter. The only thing I think I’d actually miss about winter if it stopped existing? The feeling that I get after eating a hearty stew, spicy chili or a creamy soup.

my bro, me and my hubby Roby

Soup is obviously a dish best served piping hot. My favorite type of soup? Curried. I can make just about any vegetable into a curried soup. I’ve already tackled tomato, cauliflower and broccoli. Today, I’m focusing on a special golden winter squash: butternut. This curried butternut squash soup is a silky smooth and spicy soup that will warm you up on the inside during this bitterly cold time of year.

This orange-hued soup is made with comforting ingredients and spices including curry powder, cinnamon, nutmeg, butternut squash, carrots, and chicken stock. I like to garnish this soup with raisins for a little something sweet to help battle the heat. If you don’t want your soup to be too spicy, use less Serrano pepper or omit it completely.

So after you make this soup, which curried soup of mine do you think you’ll try next? 🙂

Curried Butternut Squash Soup

curried butternut squash soup by

Curried Butternut Squash Soup

5 from 3 reviews
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  • 1 tablespoon avocado oil or fat of choice
  • 1 onion roughly chopped
  • 4 cloves garlic chopped
  • 1- inch knob ginger chopped
  • 1 Serrano pepper chopped (remove ribs if you don’t want this to be too spicy)
  • 2 teaspoons curry powder
  • 2 teaspoons coriander powder
  • 1 teaspoon paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black peppercorns
  • 5 cups chicken stock
  • 3 large carrots roughly chopped
  • 1 medium butternut squash approx. 2 ½ pounds, peeled, seeded and cubed
  • raisins garnish


  • Heat oil in a dutch oven or soup pot over medium heat. Add onions and pinch of salt.
  • After about 10 minutes or once the onions turn soft and translucent, add garlic, ginger and serrano pepper.
  • After a couple minutes add the spices and let them bloom.
  • Add the stock, carrots, butternut squash. Cover and cook for 30 minutes, or until the vegetables are soft.
  • Puree with an immersion blender or in batches in a food processor or blender.
  • Garnish with raisins and serve.


If you are okay using a microwave, you can stab the butternut squash with a fork in several places and microwave it for 5 minutes to make it easier to peel and cube.
Adjust the amount of stock/broth to your liking. This recipe will make for a thick soup.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Megan says

    5 stars
    Absolutely the best butternut squash soup I’ve ever made. I added three little chilis to give it a touch of heat.

  2. Heather says

    5 stars
    Another great soup! I used only 1/2 a japeno pepper (couln’t find serrano) and the kick was just enough for me. Thanks, Ashley!

  3. Angela Goltz says

    5 stars
    Ashley, this is excellent, just like all of your recipes! I made this tonight, but without the carrots and it worked fine. I usually make butternut squash soup with coconut milk, but this is just as rich and creamy. We made your pulled pork again last night- that one is a regular dish in our house now. Keep up the great recipes!!!

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