This curried butternut squash soup is the best! Sweetened with a touch of honey, this soup can be ready in less than 30 minutes!
You'll want to add this flavorful butternut squash soup recipe to your meal plan, it's so easy to make and a guaranteed winner of a recipe!
Why This Recipe Works
- The soup is so flavorful and is made with simple ingredients. No need to turn on the oven, the squash cooks along with onions, garlic, and spices all in one pot.
- This butternut squash soup can be ready in just 30 minutes!
- It's the perfect amount for one person and the ingredients can be doubled if you would like to make enough for a second bowl.
RELATED: Single Serving Comfort Food Recipe
Ingredient Notes
See below for ways to use leftover ingredients.
- Olive oil: I use extra virgin olive oil in this butternut squash soup recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to this soup, definitely don't leave them out.
- Butternut squash: Butternut squash has a sweet, slightly nutty taste taste and in this soup, it's sweetness is balanced perfectly by the curry powder which is added in. For this single serving recipe, I use about half of a butternut squash. In the recipe notes, I measure out about 10 ounces but that amount is flexible. The more squash you use, the thicker your soup will be. If you use less squash, the soup with be thinner. Don't fret about only using half of a butternut squash. The other half can be saved for roasting and you can find our roasted butternut squash recipe below.
- Broth: I use low sodium chicken broth in my recipe. Feel free to use vegetable broth to make a vegetarian butternut squash soup.
- Curry powder: This ingredient adds a whole lot of flavor to the soup.
- Salt: Feel free to adjust the amount of salt you use depending on your preferences.
- Honey: A small amount of honey adds the perfect amount of sweetness.
- Yogurt: This makes the soup creamy.
How To Make This Recipe
See the recipe box below for ingredient amounts.
- Chopped onions and garlic are sautéed in a saucepan with a little olive oil.
- After the onions soften a bit, the cubed butternut squash is added in along with chicken broth, curry powder and a touch of salt.
- As the soup simmers, it's aroma will quickly fill your kitchen. After the soup has cooked for about 15 minutes or so, remove the pot from the heat and puree with either an immersion blender of a stand blender.
- Finally, stir in a touch of honey and add a dollop of yogurt. Soup perfection!
Serving Suggestions
Although a big bowl of butternut squash soup is wonderful on its own, you might like to enjoy it with any of these small batch recipes:
Expert Tips
- Consider adding ½ teaspoon of red curry paste to cook along with the onions and garlic in the olive oil for a spicier version.
- If your soup is too thick, add additional broth or cream. In the unlikely event that the soup is too thin, simmer it on the stove for a few extra minutes to let the soup reduce. Reducing the soup will help thicken it.
Consider topping your butternut squash soup with homemade croutons.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this curried butternut squash recipe you might like to consider using them in any of these single serving recipes:
- Onions: Green Curry, Carrot Soup, Meat Sauce
- Butternut squash: Instant Pot Butternut Squash, Roasted Butternut Squash
- Chicken broth: Chicken and Dumplings, Slow Cooker Chicken Piccata, Lentil Stew
- Curry powder: Fish Tacos, Chickpea Curry, Baked Beans
- Honey: Honey Lemon Custard, Turmeric Tea, Honey Roasted Carrots
- Yogurt: Tropical Smoothie, Beef Stroganoff, Overnight Oats
Frequently Asked Questions
Leftovers can be refrigerated for up to 5 days. You can also freeze this soup for up to 2 months.
Add ½ teaspoon of red curry paste to cook along with the onions and garlic in the olive oil for a spicy Thai twist.
Butternut squash is a great source of fiber and potassium. It is also good for digestion and for healthy skin and hair.
Other Single Serving Soup Recipes
- French Onion Soup
- Thai Shrimp Soup
- Curried Carrot Soup
- Broccoli Cheddar Soup
- Minestrone Soup
- Chicken Noodle Soup
- Instant Pot Butternut Squash Soup
- Vegetable Soup
- Zuppa Toscana
- Black Bean Soup
- White Bean Soup
Related: Simple Cooking For One Tips and Tricks
I use a 3.5-quart saucepan for this Butternut Squash Soup For One, For best results, use a pan of a similar size. There is more information on the baking dishes I use in our “recipes for one” on our FAQ page.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Related: 8 Healthy Single Serving Meals
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.
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Curried Butternut Squash Soup For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 3-quart saucepan
- Blender or Immersion blender
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic , minced
- 10 ounces butternut squash , peeled, seeded and cut into ½-inch cubes
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon curry powder
- ¼ teaspoon kosher salt
- ½ tablespoon honey
- 1 teaspoon yogurt
Instructions
- Heat oil over medium heat in a 3.5-quart saucepan. Add onions and garlic and saute until soft, about 6 to 7 minutes.
- Add the butternut squash, broth, curry powder and salt and bring to a boil.
- Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
- Remove from heat. Stir in honey and puree with an immersion blender or in a blender until smooth.
- Season with salt, to taste.
- Pour into a serving bowl and add a dollop of yogurt.
Notes
- Consider adding in ½ teaspoon of red curry paste to cook along with the onions and garlic in the olive oil for a spicier version.
- If your soup is too thick, add additional broth or cream. In the unlikely event that the soup is too thin, simmer it on the stove for a few extra minutes to let the soup reduce. Reducing the soup will help thicken it.
- Consider topping your butternut squash soup with homemade croutons.
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.
Jane Casey says
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.
Maureen Easton says
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!
Joanie Zisk says
I'm so glad you enjoyed the soup, Maureen. Thank you so much for your feedback.
Ruth says
Is it possible to use frozen butternut squash?
Joanie Zisk says
Yes, Ruth. Frozen and thawed is fine.