- Food and Cooking
Curried Roasted Butternut Squash Soup Recipe - Easy!
Easy Butternut Squash Soup with a hint of curry
This delicious curried roasted butternut squash soup is very easy to make and is always appreciated. I get asked for the recipe every time I make it. So I've put together the ingredients and instructions.
This soup recipe serves around 6 people. I've made it stretch to 8 and I suspect that four people would finish it off quite happily if no one else was around. For 1 or 2 people, put the leftovers in the fridge or freezer for another day.
(Excuse the current lack of pictures. I will add them when I get chance, but someone is waiting for the recipe so they can make this soup!)
Simple Butternut Squash Soup
Easy Butternut Soup Recipe
Quick and Simple
I often make this easy butternut squash soup when I have friends or family visiting. Most of the preparation is done in advance. I just need to spend 10 minutes in the kitchen before serving it. I love cooking, but I don't want to spend lots of time doing it when I have guests.
This soup is also pretty resilient to varying quantities. You can easily adjust it if you find you have another mouth to feed. Just add some extra stock. If you follow the quantities in the recipe, the soup will be quite thick (just how I like it) so it can cope with being thinned a little.
It might be easy, but it's also the best butternut squash soup recipe I've found, well invented. I made it up when I had visitors on a fall day and a butternut squash in the pantry.
Butternut Squash Soup: You will need
The main ingredients of curried, roasted butternut squash soup are:
Roasting the vegetables brings out the sweetness of the butternut squash and the carrots. The olive oil gives the soup a silky texture and keeps it healthy. The garam masala gives a lovely gentle spicy, but not hot, curried flavor. And the onion and stock cubes add some extra depth of flavor and salt.
- Prep time: 20 min
- Cook time: 1 hour 10 min
- Ready in: 1 hour 30 min
- Yields: 4-8
- 1 medium to large butternut squash
- 6 medium carrots
- 4 medium white onions
- 1 tablespoon garam masala
- 1 or 2 stock cubes
- olive oil
- 1. Set the oven to 200C/400F/Gas Mark 6
- 2. Stab the butternut squash a few times and put it in the oven on a baking tray. Set the timer for 15 mins.
- 3. Peel and chop the carrots into 1.5 inch pieces. Peel and quarter the onions.
- 4. When the timer goes off, add the carrots and onions to the baking tray and slosh olive oil over them. Set the timer for 45 mins.
- 5. When the timer goes off remove the roasted veg from the oven and leave to cool for 10 mins.
- 6. Peel the butternut squash and scoop out the seeds. Chop roughly.
- 7. Put the veg in a saucepan and add the garam masala and another slosh of olive oil
- 8. Blend the mixture with a hand blender - I do this under a tea towel to avoid splashes. It's okay to leave a few chunks.
- 9. Make up the stock cubes with 1 pint / 20 fl oz of boiling water, add to the mixture and stir. Add more boiling water to get to desired consistency.
- 10. Serve with chunky bread.
Buy Butternut Squash Soup Ingredients
Seeds to grow your own butternut squash. I must try this!
Butternut Squash Buying Tip
Pick the butternut squash with the largest volume in the long part - that's where most of the flesh is.
Halloween Curried Pumpkin Soup
Variant: Curried Roasted Butternut Squash and Pumpkin Soup
Great for Halloween
On Halloween I have a tradition of making this soup for a group of friends. I swap the carrots for a small pumpkin. This makes the quantity a little larger, which is fine as there are usually around 8 adults.
Actually, I should have made more this year. It was very popular. There was none left for my partner when he got home. Whoops.
Spicy Butternut Squash Soup - with a hint of curry
with Garam Masala - Indian Spice Blend
Garam Masala is a blend of Indian spices. The exact ingredients of Garam Masala varies by region and personal prefence. The blend I currently have includes: Ground Coriander (Cilantro) Seed, Ground Cumin Seed, Ground Ginger, Ground Fennel Seed, Ground Black Pepper, Ground Caraway Seed, Ground Cinnamon, Ground Clove, Ground Cardamom, Ground Celery Seed and Ground Nutmeg.
Wow. I'm glad I used Garam Masala instead of all the individual spices! Garam masala is excellent for getting a spicy pungent current taste without much heat. It works brilliantly with butternut squash and pumpkin in this recipe.
Vegan and Vegetarian Butternut Squash Soup
Provided you choose vegan or vegetarian stock cubes, this recipe makes a vegetarian and vegan butternut squash soup. It's a great recipe to make for vegetarian guests to a meat eating household. The meat-eaters won't feel like they're missing out and the vegetarians will be very happy.
Have you made butternut squash soup? Have you tried this recipe - let us know how it went. Any tips? Or just let us know you stopped by.