Curried Butternut Squash Soup


Roast the butternut squash:

  • 2 Tablespoons olive oil (or other favorite oil)
  • Approximately 2 pounds peeled & cubed butternut squash (doesn’t have to be exact)
  • 2 teaspoons salt
  • 1 Tablespoon curry powder

Pre-heat oven to 375 degrees F.

Pour olive oil into casserole-baking dish and use the back of the tablespoon to distribute it all over the bottom of the dish, add butternut squash, and shake casserole-baking dish around to coat squash in oil.  Sprinkle salt and curry powder over squash, and toss to distribute and coat squash.  Roast in oven for an hour, stirring after 30 minutes.  Foods that are at the edge of the dish will roast faster than what is in the center, so you want to move what was in the center out to the edges, and what was at the edges, into the center.

Roasted curried butternut squash

When slightly browned and almost translucent … and smelling heavenly … pull from oven and allow to cool. Or add immediately into the step below for the soup.

**You could stop at this point, and have a delicious starch side dish**


Butternut squash soup ingredients
Butternut squash soup ingredients

Make the soup:

  • 1 Tablespoon olive oil (or other favorite oil)
  • 1 large onion, chopped
  • 9 celery heart stalks, chopped (if you don’t have celery hearts, sub 3 or 4 outer celery stalks)
  • 3 large carrots, chopped
  • 1/4 teaspoon salt

Heat oil over medium heat in a large stock pot and add onion, celery, carrots and salt.  Allow to “sweat” — cook slowly, stirring frequently, until they become translucent. The salt will help draw-out the water in the veggies, so that the veggies will simmer in their own juices.

  • 3 garlic cloves, minced

Add to the above after about 5 minutes, and cook for another 2 minutes. Continue stirring frequently so that the garlic doesn’t scorch.

  • 1/4 cup dry white wine (optional — could sub juice of 1 lemon or lime)

Add to above, stir to distribute, and allow to simmer until most of the liquid evaporates.

  • 2 pounds roasted curried butternut squash from above
  • 8 cups bone broth … homemade or store-bought vegetable broth (or beef/chicken broth)
  • 1 teaspoon salt
  • 1 Tablespoon curry

Add to above and stir to combine.  Bring to a boil for 1 minute, then down to a low simmer for 15 minutes.


Use immersion stick blender to puree, or puree in batches in blender. Can add more broth or a little water if you like a thinner soup. Adjust seasonings to your liking.

Allow to cool, and then portion into individual servings.  I freeze all portions of soup I make — easier to transport to work for lunches.

Yield: Twelve 6-oz portions

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