Curried Butternut Squash Soup Recipe – Cosy, Comforting, and Perfect for Autumn

There’s nothing better than a bowl of curried butternut squash soup to take the chill off a crisp autumn day. This simple homemade soup recipe is smooth, lightly spiced, and full of the natural sweetness of roasted squash, aromatic onions, and a touch of warming curry. Made with fresh butternut squash, ginger, and fragrant curry spices, it’s a comforting yet wholesome dish that’s as nourishing as it is delicious.

Whether you’re after a healthy autumn supper, an easy comfort food recipe, or a make-ahead lunch idea, this curried butternut squash soup is a perfect choice. It’s naturally gluten-free, packed with flavour, and can be made vegetarian by swapping chicken stock for vegetable stock.

Serve each bowl with a spoonful of soured cream or natural yoghurt and a sprinkle of fresh coriander for a lovely finishing touch. Creamy, golden, and full of fragrant spice – this curried butternut squash soup truly captures the taste of autumn in every spoonful.

Ingredients

• 1000 mL chicken stock (homemade or use a stock cube)
• 1 butternut squash (approx 900g) peeled, seeded, and cut into 1.5–2 cm cubes (about 1.4 L of cubed squash)
• 1 large onion
• 1 tablespoon of fresh ginger 
• 2 teaspoons curry powder 
• 1 teaspoon whole mustard seeds (or 1g ground mustard if substituting)
• A pinch of ground cumin 
• 5 g butter 
• Extra virgin olive oil, for cooking
• 5 g salt, plus more to taste (around 1 teaspoon)
• 120ml sour cream (or plain yogurt, if preferred)
• 15g coriander (fresh is better but I used dried)
  

Method

1. Brown the squash:
Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a large, heavy-bottomed pot over medium heat.
Add half of the 900g cubed butternut squash, making sure not to overcrowd the pan. Season lightly with salt and stir to coat the cubes in oil.
Cook for 6–8 minutes, stirring occasionally, until the edges turn golden and slightly caramelized.
Transfer the browned squash to a bowl, add a bit more oil and butter if needed, and repeat with the remaining squash. Set aside once all the squash is browned.

2. Cook the aromatics:
In the same pot, warm another 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent.
Sprinkle in 2 teaspoons curry powder, 1 teaspoon mustard seeds, a pinch of cumin and 1 tablespoon minced ginger.
Stir and cook for 1 minute, scraping up any brown bits from the bottom of the pan to capture all the flavour.

3. Simmer the soup:
Return the browned squash to the pot. Pour in 1000ml chicken stock and add 1 teaspoon of salt.
Bring the mixture to a gentle boil, then reduce the heat to low and cover.
Simmer for 35–40 minutes, until the squash is soft and easily pierced with a fork.

4. Blend until smooth:
Use an hand blender to purée the soup directly in the pot until smooth and creamy.
(If using a countertop blender, work in small batches and be careful with the hot liquid.)
Taste and adjust seasoning with more salt if necessary.

5. Serve:
Ladle the soup into bowls. Add a spoonful of sour cream and garnish with chopped fresh or dried coriander. 

Serve warm and enjoy.