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mug full of curried butternut squash soup

Curried Butternut Squash Soup

  • Author: Deborah Harroun
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove Top


This Curried Butternut Squash Soup is an easy soup recipe with a kick of curry. Adjust the amount of curry powder depending on your spice preference.



  • 1 tablespoon canola or vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
  • 6 cups vegetable or chicken stock
  • 2 teaspoons curry powder
  • 2 tablespoons honey
  • salt and pepper


  1. In a large soup pot, heat the oil over medium heat. Add the onion and cook until translucent. Add the garlic and cook another 30-60 seconds.
  2. Add the butternut squash, stock, and curry powder. Bring to a boil, then lower the heat to a simmer. Cook until the squash is tender, about 15 minutes.
  3. Turn off the heat and add the honey.
  4. Use an immersion blender or a blender to blend the soup until smooth. Season to taste with salt and pepper.

Recipe Notes:

adapted from Ellie Krieger

Add more curry powder for more of a kick. The brand of curry powder will also alter the spice level.