Butternut Squash Soup with Cinnamon & Curry

October 14th, 2012  |  Family Dinner, Other, Side Dishes, Soup, Veggies  |  1 Comment

Of all winter squash varieties, butternut is my absolute favorite!  Simply roasted with some olive oil, salt and pepper is a staple in my house when these lovely sweet veggies are readily available.

My other favorite thing about the butternut is that my kids actually love it too.  I mean, they don't know they love it, they just chow down on their pasta when I've managed to sneak in some steamed pieces.  Of course, I have to mash it up and disguise it, but still they eat it like its their last meal.

I found this recipe in one of my favorite cookbooks, the Pastry Queen and thought I'd give it a try.  It was really delicious....reminiscent of pumpkin pie and absolutely perfect for a cool autumn night.  I served it alongside a store-bought rotisserie chicken {because Hubs wanted something more than just soup and I was feeling lazy} and it was fabulous.

I went easy on the curry because Hubs claims not to be a fan, but if you like curry, by all means add in a little more!


3 tablespoons unsalted butter
1 cup diced yellow onion
3 small potatoes, peeled and cut into 1/2" dice
2 large carrots, peeled and chopped
1 lbs butternut squash, peeled, seeds removed and cut into 1/2" dice
1/2 tablespoon ground ginger
1/2 tablespoon cinnamon
1 1/2 tablespoons yellow curry powder
1 teaspoon Kosher salt
2 1/2 cups chicken broth
1 cup half-n-half
1 teaspoon paprika {not smoked}
1/2 cup sour cream
2 tablespoons milk
Kosher salt and pepper


In a large Dutch oven or stockpot, melt butter over medium high heat and add in onions, carrots and potatoes.

Cook vegetables, stirring occasionally for about 4-5 minutes until onions begin to turn translucent in color.

Stir in butternut squash and continue cooking for another 3-4 minutes and squash begins to soften.

Add in ginger, cinnamon, curry, salt and pepper and stir well for about another minute.

Add in chicken broth, half-n-half and paprika and bring mixture to a boil, stirring well.

Reduce heat to low, cover pot and simmer for about 45 minutes, stirring occasionally so that vegetables don't stick.

Remove pot from heat and working in batches, transfer the soup mixture to a blender, pureeing mixture until it is smooth and creamy.

In a small bowl, whisk together sour cream and milk; set aside.

When ready to serve, fill a soup bowl with the butternut squash soup and drizzle with a little of the sour cream mixture.


One thought on “Butternut Squash Soup with Cinnamon & Curry

Leave a Reply

Your email address will not be published. Required fields are marked *