Curried butternut squash soup is a deliciously spiced and smooth recipe that is quick and easy to make in any soup maker.
How To Make Curried Butternut Squash Soup
You can make it with any curry powder that you have to available – I’m going to use a tikka masala spice mix.
What You Need:
- 1 onion & 2 cloves garlic.
- 1 to 2 tsp of curry powder (I like a strong curry flavour so I use 2 tsp, if you prefer it more subtle use just 1 tsp).
- 500g butternut squash, peeled and cubed – you can use either prepared squash already diced, or prepare it yourself.
- Vegetable stock – I tend to add a stock pot directly to the soup maker jug and then pour boiling water up to the MAX line.
- Optional garnish and seasoning – salt, pepper, garnish with chopped chives or coriander.
Prepare the ingredients by peeling and chopping the onions and garlic cloves.
If you are using a whole butternut squash you can prepare it by either roasting it first and then scooping out the flesh.
Or if you don’t want to roast it you can prepare it as I did by slicing off the ends, chopping it and peeling the skin;
Side note: my eldest son is a very keen gardener and he grew this butternut squash in our back garden last year!
Add all the ingredients to the soup maker jug, apart from the optional garnish.
If you have a sauté function on your soup maker, you can optionally gently cook the onions and garlic in a little oil or butter.
Add the stock pot or stock cube straight to the soup maker jug and top up with hot boiling water. Alternatively make the stock up in a separate jug as you normally would, or if you are using your own, pour it into the soup maker jug up to the MAX line.
Side note: this soup has a fairly thin consistency, if you prefer a thicker consistency add a medium potato in too, or, some extra butternut squash if you have enough.
Set the soup maker off on smooth.
Optionally season the soup with salt and pepper and garnish with some fresh coriander leaves or croutons.
Let me know in the comments if you make this curried butternut squash soup recipe!
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 - 2 tsp curry powder*
- 500g butternut squash, diced
- Vegetable stock (see notes)
- Seasoning according to taste
- Optional garnish of chopped chives or coriander
- Add the onions and garlic to the soup maker jug - optionally sauté the ingredients if you have this function.
- Add the butternut squash and curry powder.
- Add the stock pot/cube to the soup maker jug and pour hot boiled water from the kettle into the soup maker jug up to the MAX line. Alternatively, if you are using your own stock pour this in now up to the MAX line.
- Set off on smooth.
- When finished, season according to taste and optionally garnish with some fresh coriander leaves.
*use whichever curry powder you prefer, an all rounder is good, or you can opt for a more specific blend such as tikka masala.
This soup has a fairly thin consistency - if you prefer a thicker soup add in more butternut squash, or a small medium potato.
You can use stock from a cube, pot, or make your own. I tend to use a stock pot, adding it directly to the soup maker jug and then adding the hot boiled water straight from the kettle to the soup maker. You can also make the stock up separately before pouring it into the soup maker.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 268mgCarbohydrates: 17gFiber: 5gSugar: 4gProtein: 2g