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Craving a heartwarming meal that’s both delicious and fuss-free? Look no further than this Curried Butternut Squash Soup! This single serving recipe is bursting with flavor, thanks to the perfect blend of roasted butternut squash, aromatic curry spices, and a touch of sweetness. It all comes together in under 30 minutes, making it a perfect choice for busy days or evenings.
Enjoy this hearty and nutritious soup alongside a few simple sides. Pair it with a slice of freshly-baked French bread, a fresh green salad drizzled with homemade vinaigrette, a flavorful turkey wrap, or pour it over a fluffy bowl of rice for a fulfilling meal. Each option complements the soup’s rich flavors.
Why You’ll Love This Butternut Squash Soup Recipe
- Quick and Easy: This recipe comes together in under 30 minutes, making it a perfect weeknight meal.
- Single Serving: No need to worry about leftovers! This recipe is perfectly portioned for one.
- Bursting with Flavor: The combination of roasted butternut squash, aromatic curry spices, and a touch of sweetness creates a complex and delicious flavor profile.
- Healthy and Nourishing: Butternut squash is packed with vitamins and antioxidants, making this soup a guilt-free comfort food.
- Cozy and Satisfying: The creamy texture and warm spices make this soup perfect for a chilly day.
RELATED: Single Serving Comfort Food Recipe
Ingredients
If you have any ingredients leftover from this curried butternut squash soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Extra-virgin olive oil is used for sautéing; can be substituted with coconut oil or avocado oil for a different flavor profile.
- Onions and garlic: Essential for building flavor; can be adjusted as per taste.
- Butternut squash: This key ingredient lends a sweet, slightly nutty flavor that balances well with the curry powder. About half of a butternut squash (approximately 10 ounces) is needed for this single serving recipe, but this amount is flexible. More squash will create a thicker soup, while less will make it thinner. Don’t worry about only using half of the butternut squash; you can save the other half to make roasted butternut squash.
- Broth: I use low sodium chicken broth in my recipe. Feel free to use vegetable broth to make a vegetarian butternut squash soup. Leftover broth can be used in Mushroom Casserole, Chicken Stew, or White Bean Soup.
- Curry powder: Provides exotic flavor; adjust the amount as per taste.
- Salt: Feel free to adjust the amount of salt you use depending on your preferences.
- Honey: Adds sweetness; can be replaced with maple syrup if desired.
- Yogurt: Adds creaminess; use dairy-free yogurt for a vegan option.
Recipe Variations
For those who love to experiment in the kitchen or cater to specific dietary preferences, this curried butternut squash soup offers plenty of room for creativity. Here are some delicious variations to try:
- Vegan Butternut Squash Soup: Substitute low sodium vegetable broth for chicken broth, and use a plant-based yogurt in place of vanilla yogurt. The flavor remains rich and satisfying.
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or a splash of hot sauce to bring a little heat to the soup. It’ll complement the sweet squash and curry flavors.
- Creamy Curried Butternut Squash Soup: Stir in a touch of coconut milk or heavy cream for a more luxurious texture. This variation makes the soup even more comforting.
- Add Additional Vegetables: Feel free to mix in some other seasonal vegetables like carrots, sweet potatoes, or apples. They can add different layers of flavor and make the soup even more wholesome.
- Herb Addition: Add fresh herbs like cilantro or thyme during the cooking process for a refreshing twist on the classic flavor.
These variations can add a new dimension to the soup, or simply help you utilize what’s available in your pantry. Feel free to mix and match to find your perfect blend!
How To Make Curried Butternut Squash Soup
See the recipe box below for ingredient amounts.
- Start by sautéing chopped onions and garlic in a saucepan with a bit of olive oil.
- Once the onions soften, add cubed butternut squash, chicken broth, curry powder, and a pinch of salt to the pan.
- Let the soup simmer for about 15 minutes; you’ll notice its aroma filling your kitchen. Then, take the pot off the heat and blend the soup until smooth, using either an immersion or a standard blender.
- Finish by stirring in a little honey and top each serving with a dollop of yogurt. Your delicious soup is ready to enjoy!
Expert Tips
- For optimal flavor, choose fresh butternut squash.
- Modify the soup’s thickness by adding more or less broth.
- Periodically taste the soup and adjust the seasoning to your liking.
- Serve the soup hot and top it with a dollop of yogurt for a creamy touch.
Frequently Asked Questions
Leftovers can be refrigerated for up to 5 days. You can also freeze this soup for up to 2 months.
Add 1/2 teaspoon of red curry paste to cook along with the onions and garlic in the olive oil for a spicy Thai twist.
Yes, use vegetable broth and dairy-free yogurt.
Other Single Serving Soup Recipes
Looking for more delicious and easy-to-make single serving soup recipes? You’re in the right place! From comforting classics to adventurous new flavors, explore these hand-picked recipes that are perfectly portioned to satisfy your craving without any leftovers.
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:
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Related: 8 Healthy Single Serving Meals
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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
- In a 3-quart saucepan over medium heat, warm the oil. Then, add the onions and garlic, sautéing them until they become soft, which should take around 6 to 7 minutes.
- Next, put the butternut squash, broth, curry powder, and salt into the saucepan. Bring the mixture to a boil.
- Once boiling, lower the heat and let the soup simmer. Do this until the squash becomes tender, which will be about 12 to 15 minutes.
- After that, remove the saucepan from the heat. Stir in the honey and then use an immersion blender, or transfer to a standard blender, to purée the soup until it's smooth.
- Taste the soup and add more salt if needed.
- Finally, pour the soup into a bowl and garnish with a dollop of yogurt on top.Add chopped parsley if desired.
Notes
- For optimal flavor, choose fresh butternut squash.
- Modify the soup’s thickness by adding more or less broth.
- Periodically taste the soup and adjust the seasoning to your liking.
- Serve the soup hot and top it with a dollop of yogurt for a creamy touch.
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.
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.