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.
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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!
Enjoy!
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Here are a few suggestions…
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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.
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.
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Butternut Squash Soup Recipe
Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesServings: 1 personCalories: 304kcalIngredients
- 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
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
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
Serving: 1serving | Calories: 304kcal | Carbohydrates: 51g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 705mg | Potassium: 1342mg | Fiber: 6g | Sugar: 16g | Vitamin A: 602.7% | Vitamin C: 75.8% | Calcium: 15% | Iron: 18.4% Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 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
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
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.
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Is it possible to use frozen butternut squash?
Yes, Ruth. Frozen and thawed is fine.
Joanie, your recipes are always fabulous, and this curried butternut squash soup is no exception. This beautiful recipe is delicious, warm, savory and so comforting. Mmmm…
Thank you so much, Denay!
I love butternut squash soup and this looks SO good!
Lauren
OOh this looks delicious. And nice and thick too! I have never thought to add curry to squash soup.
Ooh..yummy! I want to make this:)
Ooh this sounds delicious! I’m a big fan of butternut squash, so I’ll have to try out this recipe on the next cold day!
Yummy! Perfect for the chilly weather. I would like to try it in my instant pot!
This looks delicious. I can only imagine how wonderfully the flavors blend together! Yum!
This looks amazing, I’m such a soup lover so I’m definitely trying this out!
Great recipe! I love that it only serve one because I could make this for my daughter (she’s 1) and I to share for lunch and it would be the perfect amount!
This looks so delicious! I have had butternut squash soup in a restaurant once that was incredible and still have the memory of it! They closed so I never got to have it again. I might have to give this a try.