Curried Butternut Squash Soup is a vibrant, flavorful delight that captures the essence of fall with every spoonful. The natural sweetness of the butternut squash pairs beautifully with the warm, aromatic spices of curry, creating a perfect balance of rich and savory flavors. Each creamy bite offers a comforting, velvety texture that envelops the senses, while the subtle heat from the curry adds an inviting kick. Ideal for chilly days, this soup warms you from the inside out, offering both nourishment and a touch of exotic flair. It’s the kind of dish that makes you feel cozy, content, and excited for the next bite.
Curried Butternut Squash Soup
Curried Butternut Squash Soup is a flavorful, comforting dish that blends the natural sweetness of roasted butternut squash with the bold, aromatic warmth of curry spices. The result is a smooth, velvety soup that offers a perfect balance of sweet and savory notes, with a subtle hint of spice to elevate the flavors.
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 pounds cubed butternut squash
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ cup half-and-half
- 2 tablespoons honey
- ¼ cup sour cream, or to taste (Optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking and stirring until they are tender and golden brown, about 10 to 15 minutes.
- Add the broth, cubed butternut squash, curry powder, salt, cumin, and cayenne pepper to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes, or until the squash is tender. Remove the pot from the heat.
- Mix in the half-and-half and honey, then use an immersion blender to puree the soup until it reaches a smooth, creamy consistency.
- Spoon the soup into bowls and finish with a generous dollop of sour cream on top.
