Curried Squash Soup Recipe | Vegetarian Times Skip to main content

Curried Squash Soup

The trick to preparing this soup quickly is to cut the vegetables into small pieces and as thinly as possible. Don’t be intimidated by the unusual shape and tough skin of butternut squash. It peels easily with a swivel peeler or sharp serrated knife. If unavailable, substitute peeled sweet potatoes.



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5 cups vegetable broth
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1 Tbs. olive oil
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6 medium cloves garlic, minced
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1 ½ cups diced celery
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1 cup diced onion
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½ cup diced carrot
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2 Tbs. curry powder
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1 Tbs. minced fresh ginger
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5 cups peeled, thinly sliced butternut squash (2-inch pieces)
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¼ cup pure maple syrup
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1 tsp. cider vinegar


  1. In small saucepan, bring 3 cups broth to a boil over high heat.
  2. Meanwhile, in large, heavy saucepan, heat oil over medium heat. Add garlic, celery, onion, carrot, curry powder, ginger and pinch of salt and cook, stirring often, 5 minutes. Increase heat to high and stir in boiling broth, squash and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to medium and cook 10 minutes.
  3. Uncover saucepan and stir well with wooden spoon until squash breaks down easily. Stir in maple syrup and vinegar. Remove from heat.
  4. Transfer mixture to blender or food processor in batches and carefully blend until smooth. Return to saucepan and warm through, adding as much remaining 2 cups broth as needed. Serve hot.

Nutrition Information: 

5 g
Total Fat: 
3 g
Saturated Fat: 
34 g
374 mg
7 g
6 servings

Comments on this Recipe

Excellent with the curry flavor. I felt like it would taste great with raisins, a classic complement to curry. Is it weird to put raisins in soup?

Interesting you should ask that! I made a savory curry raisin jelly before Christmas for gifts. One of the people I gave it to used it to flavor her squash soup, I'm going to try it tomorrow. I put sprouts on top of soup, so raisins are no weirder :)

This was really good if you like curries and thai food.

Kind of a lot of trouble for the result that it yields.

Pouring boiling broth over oil and veggies in a skillet sounds really dangerous. The soup sounds yummy, but I think I'll bake my squash.

What happens to the other 2 cups of vegetable broth?