Outstanding Butternut Squash Soup recipe for one, an easy to make curried butternut squash soup lightly sweetened with a touch of honey. Ready in less than 30 minutes! A healthy, hearty, delicious single serving meal!
This winter, I’ve been making soups almost every week. It could be because of our unusual wintery weather here in Houston, it snowed three times this year! It could also be because we’ve been fighting colds like crazy. Nothing seems to comfort more than a piping hot bowl of soup filled with immune fighting ingredients like garlic and onions. No soup on my rotating menu has been requested by my husband more than this Butternut Squash Soup recipe. Yes, this recipe is a single serving soup recipe but can easily be doubled if you’re serving more than one person.
I often made Butternut Squash Soup when my kids were younger and living at home. My entire family loved this simple soup. I loved the fact that it could be made in under 30 minutes, from prep time to cook time.
Butternut Squash Soup Recipe
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, the soup with be thinner.
Don’t fret about only using half of a butternut squash. The other half can be saved for roasting.
Be sure to read over our recipe notes below to see how to roast any leftover butternut squash you might have.
Butternut squash soup comes together very quickly. 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!
What To Serve With Butternut Squash Soup
Here are a few suggestions…
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.
Roasted Butternut Squash – Recipe Notes
Since you will be using half of a butternut squash in this Butternut Squash Soup recipe, you might consider roasting the remaining squash in the oven for a wonderful side dish or salad topping. To roast butternut squash, peel the squash and scoop out the remaining seeds. Cut the squash into 1-inch cubes. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, salt and pepper and bake in a 425 degree F oven for 25 minutes or until the squash begins to brown and is soft to the touch. As the butternut squash roasts, it becomes sweeter and lightly caramelized. Great on salads or as a healthy side dish.
Butternut Squash Soup Recipe
- 1/2 tablespoon olive oil
- 1/2 cup chopped onions
- 1 clove garlic , minced
- 10 ounces butternut squash , peeled, seeded and cut into 1/2-inch cubes
- 1 1/2 cups chicken broth
- 1 teaspoon curry powder
- 1/4 teaspoon kosher salt
- 1/2 tablespoon honey
- 1 teaspoon yogurt
- 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.
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.
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