Butternut Indian Curry Soup

This butternut Indian curry soup is a great dinner for a cold winter night! It’s slightly sweet and buttery from the butternut squash and bursting with Indian curry flavors. I love to add curry seasoned shrimp to the soup for some added protein but the soup on it’s own is perfect! Grab some naan bread and enjoy! You could also pour this over rice and enjoy a heartier meal. It’s simple to make and only takes about 25 minutes, prep to service.

What you need to make butternut Indian curry soup:

serves 4 people

• 1 small onion – diced
• 1/2 cup red bell pepper – diced
• 1 tablespoon olive oil
• 1-1/2 tablespoons curry powder
• 1/4 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1 teaspoon celery salt
• 1/2 teaspoon salt (may need more, depends on the salt in your chicken stock)
• 1-1/2 tablespoons sugar
• 4 cups chicken stock
• 4 cups butternut squash – peeled and diced
• 1/4 cup whipping cream

Instructions

1. In a stock pot, add olive oil, onion and bell pepper. Stir over medium high heat for 2-3 minutes or until onions start to soften slightly.
2. Add curry powder, ground coriander, garlic powder, celery salt and salt and stir quickly. This toasts the spices and enhances their flavors. It takes about 30 seconds. Don’t let them burn.
3. Quickly, add sugar, chicken stock and stir, removing any spices or flavors from the bottom of the pot.
4. Add butternut squash and bring mixture to a boil.
5. Reduce to a simmer and simmer for 15 minutes.
6. Butternut squash should be softened at this point.
7. With an immersion blender, blend the soup until it is smooth.
8. Stir in cream and serve.
9. Optional – add shrimp or chicken. Pour over rice and eat with naan bread.
10. Not optional – enjoy!

Print Recipe

5 from 2 votes

Butternut Indian Curry Soup

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Dish, Soup

Cuisine: Curry, Dinner, Meatless, Soup

Keyword: 30 minute, Butternut squash, Curry, Dinner, Easy Recipes, Healthy, Healthy Recipes, Soup, Vegetables, Weekend Dinner, Weeknight Dinner

Servings: 4 people

Ingredients

• 1 small onion- diced
• 1/2 cup red bell pepper diced
• 1 tablespoon olive oil
• 1-1/2 tablespoons curry powder
• 1/4 teaspoon ground coriander
• 1/2 teaspoon Garlic Powder
• 1 teaspoon celery salt
• 1/2 teaspoon salt (may need more depends on the salt in your chicken stock)
• 1-1/2 tablespoons Sugar
• 4 cups Chicken Stock
• 4 cups butternut squash - peeled and diced
• 1/4 cup whipping cream

Instructions

• In a stock pot, add olive oil, onion and bell pepper. Stir over medium high heat for 2-3 minutes or until onions start to soften slightly.
• Add curry powder, ground coriander, garlic powder, celery salt and salt and stir quickly. This toasts the spices and enhances their flavors. It takes about 30 seconds. Don't let them burn.
• Quickly, add sugar, chicken stock and stir, removing any spices or flavors from the bottom of the pot.
• Add butternut squash and bring mixture to a boil.
• Reduce to a simmer and simmer for 15 minutes.
• Butternut squash should be softened at this point.
• With an immersion blender, blend the soup until it is smooth.
• Stir in cream and serve.
• Optional - add shrimp or chicken. Pour over rice and eat with naan bread.
• Not optional - enjoy!