Comfort Food: Curried Butternut Squash Soup

By Ginger Vaughan
Jul 20, 2017
Curried butternut squash soup


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As of late, I have been having a bit of a love affair with Indian food.

While I would adore ordering takeout every night, my waistline and bank account demand otherwise, so I’ve been experimenting with my own concoctions—curries, rajma, korma, tikka masala, chickpeas. (Side note: Anyone have a great recipe for naan bread?)

So when it came time for my next Old Farmer’s Almanac blog post, it didn’t come as much of a surprise (well, to me, anyway) that I gravitated toward Curried Butternut Squash Soup from the Almanac’s Comfort Food cookbook. This is a recipe that teased some of the Indian flavors that I’ve been playing with and enjoying over the last little while.

Curried Butternut Squash Soup, when made in the fall or winter, is the best kind of comfort food: seasonal and hearty, with the ability to warm you up from the inside out. With the roasting of the squash and caramelizing of the onions, it is a bit of a time commitment to prepare (all told, this recipe took me a little under 2 hours to finish … but remember, I was also photographing!), but it’s worth it, especially on a weekend evening with the sky darkening and maybe the sound of the rain on the roof.

I will admit to one recipe revision that you might want to consider: Instead of cream, I used unsweetened coconut milk, which, I thought, enhanced the curry flavor and, as a nice side benefit, cut fat and calories. No need to worry about the soup not being thick enough! I didn’t use the apple butter, but instead served the soup mixed with some fragrant Basmati rice. Absolutely delicious!

Curried Butternut Squash Soup

  • 1 large butternut squash
  • 3 tablespoons unsalted butter
  • 4 cups halved and thinly sliced onion
  • 2½ cups chicken stock, divided
  • 1 cup half-and-half or light cream
  • 2 tablespoons brown sugar
  • 1½ teaspoons curry powder
  • salt and freshly ground black pepper, to taste
  • ½ cup apple butter, for garnish

Preheat the oven to 375°F.

Halve the squash lengthwise, scoop out the seeds, and place it on an oiled, rimmed baking sheet, cut sides down. Bake for 45 to 60 minutes, or until the squash can be pierced easily with a paring knife. Transfer the sheet to a rack and turn the squash over to cool.

The squash hot out of the oven. I chose to cut my halves in half to make them a little easier to work with. 

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, for 15 to 18 minutes, or until golden and caramelized. If the onions become dry, add water, 1 tablespoon at a time, as needed.

Transfer the onions to a food processor. Scoop the squash out of the skins and add to the processor with 1 cup of the chicken stock. Process until smooth.

Scooped squash ready to be added to the carmelized onions. 

Transfer the onion–squash mixture to a large saucepan. Add the remaining 1½ cups of stock, half-and-half, and brown sugar. Bring to a simmer, stirring often (do not boil).

Onion/squash mixture, stock, brown sugar, and (coconut) milk…just waiting for the rest of the spices. 

Ladle ½ cup of soup into a small bowl and add the curry powder.

And here they are!

Stir to blend, then return it to the soup. Stir and simmer for 5 minutes more, adding salt and pepper, to taste. Serve hot, passing the apple butter at the table.

Makes 6 servings. 

The final soup. Delicious, simple, and a great meal to ease a fall or winter's chill. 

Want more delicious baking or anytime ideas? Get your copy of the Comfort Food Cookbook today! 

Order online or call 800-ALMANACAlso available for purchase as an eBook or wherever books are sold. 

About This Blog

Here at the Almanac, we love to cook, bake, grill, roast, and eat! We show you how to make some delicious recipes.

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easy naan recipe made without yeast
AUTHOR: dassana
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)

dry ingredients to be sieved:
3 cups flour (2 cups whole wheat flour/atta + 1 cup all purpose flour/maida or half-half of both or just all purpose flour)
1.5 tsp baking powder
a pinch or ¼ tsp baking soda
salt as required

wet ingredients to be mixed:
3 tbsp yogurt/curd/dahi (dairy or vegan) i used cashew yogurt
2 tbsp milk (dairy or vegan) i used soy milk. can use cashew or almond milk too
¾ or ? cup water or as required
2 tsp sugar or organic unrefined cane sugar

additional ingredients:
3 tbsp oil for kneading in the dough
1 tbsp mix of onion seeds (kalonji) and melon seeds (magaz) or sesame seeds
oil, ghee or butter as required for applying on the naan (optional)

mix water, milk and yogurt. stir in the sugar in the above mixture.
sieve the flours, baking powder, baking soda and salt.
mix the flour with the wet ingredients that we made first.
knead to make a smooth dough. if the dough looks dry then add some water and knead again. the dough should be smooth and soft.
cover with a wet cloth and keep aside for 10 minutes. after 10 minutes, add oil and knead the dough again.
cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
make medium sized balls of the dough.
roll in a small circle and sprinkle some onion seeds on the dough.
roll into a four or five inches round circle.
if you want you can stretch the dough to one side to give a tear shape to the naan.
on a hot tava or griddle, place the naan
partly cook both the sides of the naan on the tava.
then place the naan with the help of tongs on fire
and cook both the sides till they get browned and slightly charred.
when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also.
alternatively, you can also cook the naan in a tandoor or bake them.
place the naan for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
serve the naan hot or warm with any paneer or vegetable curry or even with dal.

Indian food

Love this soup recipe, do you have one for daal ? Usually made with yellow lentils.

This recipe looks lovely. I

This recipe looks lovely. I make a great pumpkin curry soup, and the ingredients are similar. The only thing I am not so sure about is adding the curry powder after the soup has simmered and is hot. Every recipe I have for Indian food always calls for the curry to be added at the time the "base" veggies (onions, celery, etc.) are sweating or caramelizing to develop the flavor.

Hi Leslie! You know it's

Hi Leslie! You know it's funny you should bring this up--I thought the same thing! I think maybe if you want to make the curry flavor more pronounced (I actually found it quite subtle in this recipe) you might try adding the spice earlier. Of course, I haven't tried that so can't speak to how it will alter the taste. If you try it, do let me know how it turns out. 


I will also say that one of my favorite (and most versatile) recipes for a milder curry involves adding the spices at the end after the protein has simmered (I usually use lentils) and the veggies have been cooked in coconut when it comes to curry, maybe you just can't go wrong! 


Thanks for the comment! =)

Can you substitute cheese

Can you substitute cheese pumpkin? If so, how much? (I have lots of cheese pumpkin).

I haven't tried it with

I haven't tried it with anything other than the butternut squash and am unfamiliar with cheese pumpkin, but if it has the same consistency as butternut and has a taste you enjoy--you should give it a try and let us know how it turns out!

This is so delicious! The

This is so delicious! The rich spicy onions provide a great counterpoint tomthe squash and curry. I'll definitely make this again. I subbed coconut milk for the cream to make it non-dairy. Thank you!

I really liked it with

I really liked it with coconut milk too. Made the recipe lighter, but no less delicious! Glad you enjoyed it!

I love plain 'ol butternut

I love plain 'ol butternut squash soup but can only imagine that the caramelized onions and spices bring this soup to the next level! I wish I had a big bowl of it right now for lunch. Will plan to make a pot soon - yum!


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