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Curried Butternut Squash Soup

This Curried Butternut Squash Soup is rich, creamy, and layered with warm spices, sweet apples, and savory vegetables. The natural sweetness of squash blends beautifully with curry and a touch of cream, creating a comforting soup that feels both nourishing and deeply satisfying.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Servings: 8

Ingredients

  • 2 to 2 1/4 pounds butternut squash peeled and chopped
  • 1 large yellow onion diced
  • 2 Granny Smith apples diced
  • 2 carrots chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh minced ginger
  • 1 tablespoon curry powder adjust to taste
  • 1/4 teaspoon cinnamon
  • 2 tablespoons light brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream plus more if needed

Instructions

  • Lightly grease a large slow cooker or Dutch oven.
  • Add the butternut squash, onion, apples, carrots, garlic, and ginger.
  • Sprinkle in the curry powder, cinnamon, brown sugar, salt, and pepper.
  • Add the bay leaves and pour in the broth.
  • Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the vegetables are very tender.
  • Remove the bay leaves.
  • Use an immersion blender (or blend in batches) until the soup is completely smooth.
  • Stir in the heavy cream and adjust seasoning to taste.
  • Add more cream or broth if you prefer a thinner consistency.
  • Serve warm.

Notes

Use fresh squash for the best flavor and texture.
Adjust curry powder to control the spice level.
Add coconut milk instead of cream for a dairy-free version.
Blend thoroughly for a smooth, velvety finish.
Taste and adjust seasoning after blending.
Store in the fridge for up to 4 days.
Freeze for longer storage and reheat gently.
Serve with bread or crackers for a complete meal.