This post may contain affiliate links. Please read our disclosure policy.
This easy curried butternut squash soup is a warm, flavorful single serving recipe made with sweet butternut squash, aromatic curry powder, and simple pantry ingredients. Ready in about 30 minutes and blended until smooth and creamy, it’s a nourishing soup perfect for any day of the week.
Featured Comment
“This is the best squash soup I have ever made! Delicious, just the right amount of spice and so silky.”
– Maureen
Why You’ll Love This Recipe
- Quick and Easy: This simple butternut squash soup is ready in about 30 minutes, making it a great option for a fast, flavorful meal.
- Perfectly Portioned: Made just for one, this recipe gives you the right amount without extra servings.
- Full of Warm Curry Flavor: Sweet butternut squash blends with aromatic curry powder and a hint of honey for a rich, well-balanced soup.
- Wholesome and Nourishing: Butternut squash is naturally rich in vitamins and antioxidants, making this a nutritious and satisfying choice.
- Creamy Texture: Blending the soup creates a smooth, velvety finish that pairs beautifully with the warm spices.
This curried butternut squash soup is one of my favorite small batch soups to make when I want something warm, flavorful, and simple. The natural sweetness of butternut squash works so well with the gentle heat of curry powder, creating a smooth, creamy soup that feels comforting without being heavy.
I love how quickly it comes together on the stovetop and how its warm aroma fills the kitchen as it simmers. This single serving recipe gives you just the right amount, and every spoonful delivers a balanced blend of sweet squash and warm curry spices. It’s an easy, satisfying meal I reach for often, especially when I want something nourishing made with everyday ingredients.
Enjoy this flavorful soup with a simple side to make it a complete meal. Add a small loaf of French bread, a fresh green salad with homemade vinaigrette, a turkey wrap, even a bowl of rice all pair well with the warm curry and sweet butternut squash.
Ingredients
If you have any ingredients leftover from this curried butternut squash soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used for sautéing the onions and garlic. Extra-virgin olive oil adds a rich base flavor, but you can use coconut oil or avocado oil for a slightly different taste.
- Onion and Garlic: These build flavor in the soup, so don’t skip them. Cook until soft and fragrant to create a flavorful foundation.
- Butternut Squash: The star of the recipe. It brings a naturally sweet, nutty flavor and creamy texture when blended. Use about 10 ounces of peeled and cubed butternut squash (roughly half of a small squash). More squash will create a thicker soup, while less will make it thinner. Save the other half to make roasted butternut squash.
- Broth: I use low-sodium chicken broth to control the salt level. For a vegetarian or vegan soup, use vegetable broth instead. Leftover broth can be used in a small mushroom casserole, chicken stew for one, or white bean soup for one.
- Curry powder: Adds warmth and depth to the soup. Adjust the amount to your taste for a mild or bold curry flavor.
- Salt: Enhances the flavors in the soup. Season to your preference.
- Honey: Balances the spices with a touch of sweetness. You can substitute maple syrup if you prefer.
- Yogurt: Gives the soup a creamy, velvety finish. Use dairy-free yogurt for a vegan option.
Recipe Variations
This easy curried butternut squash soup can be customized to fit your taste or dietary preferences. Try one of these flavorful variations:
- Vegan Butternut Squash Soup: Use vegetable broth instead of chicken broth and replace yogurt with a dairy-free alternative such as coconut or almond milk yogurt. The soup stays creamy and full of flavor.
- Spicy Curried Butternut Squash Soup: Add a pinch of cayenne pepper, crushed red pepper flakes, or a dash of hot sauce to bring gentle heat that pairs beautifully with the squash’s natural sweetness.
- Creamy Coconut Butternut Squash Soup: Stir in a few tablespoons of coconut milk for a silky, velvety texture and a subtle tropical flavor that complements the curry spices.
- With Extra Vegetables: Add chopped carrots, sweet potatoes, or an apple for extra body and a hint of natural sweetness. These ingredients blend perfectly with the squash and curry base.
- Herb-Infused Version: Add a handful of fresh cilantro or thyme just before serving for a burst of freshness and color.
How To Make Curried Butternut Squash Soup
See the recipe box below for ingredient amounts and full recipe instructions.
Start by heating olive oil in a small pot over medium heat. Add the chopped onions and cook until softened, then stir in the garlic and cook for about 30 seconds.
Add the cubed butternut squash, broth, curry powder, and salt. Stir everything together and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes, or until the squash is very tender.
Remove the pot from the heat and blend the soup until completely smooth. You can use an immersion blender right in the pot or transfer the soup carefully to a blender.
Stir in the honey. Pour the soup into a bowl and finish with a spoonful of yogurt. Enjoy warm.
Expert Tips
- Use fresh squash for the best flavor. Freshly peeled and cubed butternut squash gives this soup its naturally sweet, nutty taste and smooth texture.
- Adjust the thickness easily. Add more broth for a thinner soup or use extra squash for a thicker, creamier consistency.
- Taste as you cook. Curry powder and salt can vary, so adjust the seasoning toward the end to suit your preference.
- Blend until completely smooth. Pureeing the soup well creates the creamy, velvety texture that butternut squash soup is known for.
- Add yogurt just before serving. A spoonful of yogurt adds richness and balances the warm curry flavor.
Frequently Asked Questions
Yes. Frozen butternut squash works well and cooks quickly. Add it straight to the pot and simmer until tender.
Use a little less broth or add more cooked squash before blending. You can also stir in a spoonful of yogurt or a splash of coconut milk for extra creaminess.
Absolutely. Use vegetable broth and a dairy-free yogurt or coconut milk in place of regular yogurt.
Yes. The skin is tough and doesn’t soften enough for a smooth soup. Peel the squash before cutting it into cubes.
You can mash the cooked squash with a potato masher or fork. The soup won’t be as smooth, but the flavor will still be great.
Store the soup in an airtight container in the refrigerator and reheat gently on the stove over low heat.
More Single Serving Soup Recipes
Looking for more easy and flavorful single serving soup recipes? You’re in the right place. Explore these reader favorites, each perfectly portioned and simple to make.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this curried butternut squash soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Curried Butternut Squash Soup For One
Equipment
- Blender optional
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- 10 ounces butternut squash -peeled, seeded, and cut into 1/2-inch cubes
- 1 ½ cups low sodium chicken broth
- 1 teaspoon curry powder
- ¼ teaspoon kosher salt
- ½ tablespoon honey
- 1 teaspoon vanilla yogurt
- chopped parsley, optional for garnish
Instructions
- Heat the oil in a 3-quart saucepan over medium heat. Add the onions and garlic and cook for 6 to 7 minutes, until softened.
- Add the butternut squash, broth, curry powder, and salt. Bring the mixture to a boil.
- Reduce the heat, cover, and simmer for 12 to 15 minutes, or until the squash is very tender.
- Remove the pot from the heat and stir in the honey. Blend the soup with an immersion blender, or carefully transfer it to a blender, until smooth.
- Taste and adjust the seasoning if needed.
- Ladle the soup into a bowl and top with a spoonful of yogurt. Add chopped parsley if you like.
Notes
- Use fresh squash for the best flavor. Freshly peeled and cubed butternut squash gives this soup its naturally sweet, nutty taste and smooth texture.
- Adjust the thickness easily. Add more broth for a thinner soup or use extra squash for a thicker, creamier consistency.
- Taste as you cook. Curry powder and salt can vary, so adjust the seasoning toward the end to suit your preference.
- Blend until completely smooth. Pureeing the soup well creates the creamy, velvety texture that butternut squash soup is known for.
- Add yogurt just before serving. A spoonful of yogurt adds richness and balances the warm curry flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this soup but decided on something else for dinner so I set it aside for dinner the next day. A day later the flavors had melded and the soup was so flavorful and delicious. With a side salad there’s enough for two servings. Definitely would make this again and purposely allow it a day to develop the flavor. What a wonderful recipe. Thanks!❤
Could I do this in the crockpot
I haven’t tested this soup in a crockpot, so I’m not sure about any adjustments to the liquid, but it should work in theory! If you give it a try, I’d love to hear how it turns out.
Just made this and it’s absolutely delicious!
Delish! I added red peppers and frozen corn (1/2 c each). When pureed it did not need the honey. Very quick and easy to make from leftover roasted butternut squash and vegetables I had on hand.
This is the best squash soup I have ever made! Delicious, just the right amount of spice and so silky. The only thing I did different was to roast the squash with olive oil, S & P before adding to the pot. I was roasting squash for your squash side dish to have with my dinner tonight so decided to roast it for the soup at the same time. Thanks for the recipe!
I’m so glad you enjoyed the soup, Maureen. Thank you so much for your feedback.
Is it possible to use frozen butternut squash?
Yes, Ruth. Frozen and thawed is fine.