Go Back
–+ servings
a small batch of curried butternut squash soup in a white bowl.
Print Recipe
5 from 8 votes

Curried Butternut Squash Soup For One

This single serving curried butternut squash soup is a smooth and creamy soup made with sweet butternut squash, warm curry powder, and simple pantry ingredients. Ready in about 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Soup
Cuisine: Indian, Thai
Diet: Gluten Free, Low Calorie, Low Lactose
Keyword: butternut squash, butternut squash soup, curried butternut squash soup, soup
Servings: 1 serving
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

  • Heat the oil in a 3-quart saucepan over medium heat. Add the onions and garlic and cook for 6 to 7 minutes, until softened.
  • Add the butternut squash, broth, curry powder, and salt. Bring the mixture to a boil.
  • Reduce the heat, cover, and simmer for 12 to 15 minutes, or until the squash is very tender.
  • Remove the pot from the heat and stir in the honey. Blend the soup with an immersion blender, or carefully transfer it to a blender, until smooth.
  • Taste and adjust the seasoning if needed.
  • Ladle the soup into a bowl and top with a spoonful of yogurt. Add chopped parsley if you like.

Notes

  • Use fresh squash for the best flavor. Freshly peeled and cubed butternut squash gives this soup its naturally sweet, nutty taste and smooth texture.
  • Adjust the thickness easily. Add more broth for a thinner soup or use extra squash for a thicker, creamier consistency.
  • Taste as you cook. Curry powder and salt can vary, so adjust the seasoning toward the end to suit your preference.
  • Blend until completely smooth. Pureeing the soup well creates the creamy, velvety texture that butternut squash soup is known for.
  • Add yogurt just before serving. A spoonful of yogurt adds richness and balances the warm curry flavor.

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: 30135IU | Vitamin C: 62.5mg | Calcium: 150mg | Iron: 3.3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code