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Oct 9, 2006 05:57 PM

Recipe for Curried Butternut Squash Soup?

I had some recently at a restaurant and now want to make some at home. What recipes do you recommend? I found a few at but want to try something that you hounds feel is well tested. Going to need to buy some new curry powder for this too. Any brands that I should go with?

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  1. I make curried squash soup often. I also always make my own curry powder. It's easy and keeps for a few months in a closed jar. Recipes are in many cookbooks, but if you don't have Indian or South Asian cookbook(s), I'll be glad to post one.

    I just sautee some onions and garlic with a bay leaf (goes well with curry for some reason), add some chicken stock and chopped up squash (and sometimes a couple of small boiling potatoes cut up. Add the curry powder to taste and cook til squash is falling apart. I use an immersion blender to partially blend the soup, leaving some pieces as I don't like that totally smooth soup texture.

    I serve it with yoghurt mixed with chopped scallions, a little grated jalapeno and some chopped cilantro.

    1. I roast the butternut squash,cut in half (drizzled w' olive oil,s&p). Then I add it to the pot of sweated onion,garlic and afew yellow squash to lighten the flavor
      of the butternut.

      1. There is a terrific recipe for curried butternut squash soup in the Silver Palate Cookbook. It involves apples & onions as well as squash, and it's a delicious and beautiful puree. I always use Penzey's Maharajah curry powder.

        The recipe as written describes several steps involving removing cooked vegetables from the pot and pureeing them in the blender, returning the puree to the pot and adding more liquid. If you have an immersion blender (the invention of which the book predates), you can just ignore all those steps; once the soup is cooked through you can just stick the blender in the pot and let 'er rip.

        2 Replies
        1. re: Pumpkinseed

          I've loved this recipe for years! I was going to suggest it, but i guess i'll settle for seconding it. The apples lend a great note of sweetness, only if you make sure to use granny smiths, it's more of a sour-appley sweetnes. in any event, it rocks!

          1. re: brownie

            I improvised one with pears, which has this mellow sweetness but none of the sour apple - really good, too.

        2. Food&Wine has a curried butternut squash and cauliflower soup I recently made for a dinner party. It was easy to make and everyone loved it. As I ate the leftovers over the week, the curry flavor became more and more concentrated and was delicious.