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Home » Recipes » Single Serving Soups

By Joanie Zisk Published: Jan 23, 2018 · Updated: Feb 15, 2022 · This post may contain affiliate links · Please read my disclosure

Curried Butternut Squash Soup For One

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a bowl of butternut squash soup on a clear plate.

This curried butternut squash soup is the best! Sweetened with a touch of honey, this soup can be ready in less than 30 minutes!

a white bowl filled with butternut squash soup next to a big bunch of parsley.

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.
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How To Make This Recipe

See the recipe box below for ingredient amounts.

  1. Chopped onions and garlic are sautéed in a saucepan with a little olive oil.
  2. After the onions soften a bit, the cubed butternut squash is added in along with chicken broth, curry powder and a touch of salt.
  3. 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.
  4. Finally, stir in a touch of honey and add a dollop of yogurt. Soup perfection!
an overnight picture of a bowl of golden colored butternut squash soup topped with chopped parsley.

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:

  • Cornbread
  • French Bread
  • Tomato Salad

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

How Should I Store Butternut Squash Soup?

Leftovers can be refrigerated for up to 5 days. You can also freeze this soup for up to 2 months.

How Do I Make A Spicy Butternut Squash Soup?

Add ½ teaspoon of red curry paste to cook along with the onions and garlic in the olive oil for a spicy Thai twist.

How Healthy Is Butternut Squash Soup?

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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!

a white bowl filled with curried butternut squash soup on top of a clear plate next to parsley

Curried Butternut Squash Soup For One

This curried butternut squash soup is the best! Sweetened with a touch of honey, this soup can be ready in less than 30 minutes!
5 from 7 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Dish - Soup
Cuisine: Main Dish
Servings: 1 person
Calories: 304kcal
Author: Joanie Zisk

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
US Customary - Metric

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

Expert Tips
  • 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.
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.
Nutrition Facts
Curried Butternut Squash Soup For One
Amount Per Serving (1 serving)
Calories 304 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 705mg31%
Potassium 1342mg38%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 16g18%
Protein 10g20%
Vitamin A 30135IU603%
Vitamin C 62.5mg76%
Calcium 150mg15%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Reader Interactions

Comments

  1. Jane Casey says

    October 17, 2021 at 3:29 pm

    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.

    Reply
  2. Maureen Easton says

    September 17, 2020 at 1:11 pm

    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!

    Reply
    • Joanie Zisk says

      September 17, 2020 at 6:03 pm

      I'm so glad you enjoyed the soup, Maureen. Thank you so much for your feedback.

      Reply
  3. Ruth says

    March 29, 2019 at 2:33 pm

    Is it possible to use frozen butternut squash?

    Reply
    • Joanie Zisk says

      March 31, 2019 at 9:26 am

      Yes, Ruth. Frozen and thawed is fine.

      Reply
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