Butternut Squash Soup

Butternut Squash Soup

photo by: Holland Chance


  • 2 Tbsp olive oil
  • 2 cups chopped onions
  • 1½ tsp curry powder
  • ¼ tsp cayenne pepper
  • 6 cups frozen, cubed butternut squash
  • 3½ cups low-sodium chicken or vegetable broth


Plain yogurt and cilantro for garnish


  1. Heat oil in a large pot over medium heat
  2. Add onions.
  3. Cover, cook until soft, stirring often, about 5 minutes
  4. Add curry powder and cayenne pepper, stir 30 seconds
  5. Add squash and broth, bring to a boil. Reduce heat to medium low
  6. Cover and let simmer until squash is very tender, about 30 minutes
  7. Puree soup in batches in a blender or food processor until smooth and return to same pot.
  8. Season with salt and pepper, adding more cayenne if desired. (Can be made one day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving)
  9. Ladle soup into bowls, top with dollop of yogurt, if desired, and cilantro.

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