Curried butternut squash soup

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

KANSAS CITY, Mo. — This creamy and light butternut squash soup is elegant enough to serve as part of your holiday meal, yet nourishing enough to keep your immune system supported throughout cold and flu season. Carrots and squash are loaded with immune-boosting vitamin A and when seasoned with flavorful spices like curry and ginger, they pack an anti-inflammatory punch. Double the batch, if desired, as it freezes well.

Curried butternut squash soup

Prep time 40 minutes
Serves 6

1 tablespoon ghee or coconut oil
1 yellow onion, chopped
1 medium butternut squash (approximately 2 pounds), peeled and diced into 1-inch chunks
3 large carrots, peeled and chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger (1-inch piece)
Optional: 1 teaspoon orange zest
1 quart low-sodium vegetable broth
¼ cup ground cashew butter
1 teaspoon sea salt
Ground pepper, to taste
Squeeze of lemon, to taste
Pumpkin seeds or cilantro


1. Heat ghee or oil in a large soup pot over medium heat. Add onion and sauté for 3-4 minutes until it begins to brown. If onions begin to stick, use a small amount of broth as needed to deglaze the pan instead of adding more oil. Add squash, carrots, curry powder, ginger, and zest; continue to sauté for 2-3 minutes to release flavors from spices.
2. Add broth and cashew butter, stir well, and simmer for 15 minutes to allow carrots and squash to soften. Don’t worry if cashew butter appears chunky; it will incorporate into soup smoothly when pureed in next step.
3. Use an immersion blender to carefully puree the soup in the pot until smooth and creamy. Or carefully transfer the hot soup to a blender container until it is no more than 2/3 full, secure the lid, and puree until smooth and creamy; repeat until full batch is complete.
4. Season with salt, pepper, and lemon and serve. Garnish with pumpkin seeds or cilantro.

To freeze: cool completely then transfer to a Ziploc bag. Squeeze all of the air out of the bag when sealing. Lay bag out flat on a small sheet pan or directly on a rack in the freezer so that it does not freeze in a big clump.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.



More News