Spiced Butternut Squash Soup Recipe – Curry & Ginger Blend

Last Updated on 4 months by Neha Deshmukh

Spiced Butternut Squash Soup Recipe – Curry & Ginger Blend

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly. This Spiced Butternut Squash Soup is one of my absolute favorites – it’s packed with flavour, incredibly easy to make, and always a crowd-pleaser. I first made this a few years ago when I was craving something cozy and a little different, and it’s been a staple ever since! The blend of curry, ginger, and warming spices is just divine with the sweetness of the butternut squash. Let’s get cooking!

Why You’ll Love This Recipe

This soup isn’t just delicious; it’s also:

• Easy to make: Ready in under an hour, perfect for a weeknight meal.
• Healthy & Nutritious: Packed with vitamins and antioxidants from the butternut squash and spices.
• Flavourful: A beautiful balance of sweet, spicy, and savoury.
• Versatile: Easily adaptable to suit your dietary needs and preferences (more on that later!).

Ingredients

Here’s what you’ll need to create this warming bowl of goodness:

• 1 tablespoon avocado oil
• 1 whole onion
• 4 cloves garlic
• 1 inch ginger
• 1 whole Serrano pepper
• 2 teaspoons curry powder
• 2 teaspoons coriander powder
• 1 teaspoon paprika
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ teaspoon salt (or to taste)
• ¼ teaspoon black peppercorns (freshly ground is best!)
• 5 cups chicken stock
• 3 large carrots
• 1 medium butternut squash
• Raisins (for garnish, optional)

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Avocado Oil: Benefits & Substitutions

Avocado oil has a lovely mild flavour and a high smoke point, making it perfect for sautéing. If you don’t have avocado oil, you can easily substitute it with coconut oil, ghee, or olive oil.

The Spice Blend: Exploring Regional Curry Powder Variations

Curry powder isn’t a single spice, but a blend! The composition varies hugely depending on the region. I like to use a Madras curry powder for a bit of a kick, but feel free to experiment with different blends to find your favourite. You can even make your own!

Butternut Squash: Choosing & Preparing

Look for a butternut squash that feels heavy for its size, with a hard, matte skin. To prepare it, carefully peel the skin (a vegetable peeler works well, but be careful!) and remove the seeds. Cubing it into roughly 1-inch pieces will help it cook evenly.

Chicken Stock: Homemade vs. Store-Bought

Homemade chicken stock is always best for flavour, but a good quality store-bought stock works perfectly well in a pinch. Low-sodium is a good option, as you can always add more salt to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a large Dutch oven (or a heavy-bottomed pot) over medium heat. Add the chopped onion and a pinch of salt. Sauté for about 10 minutes, stirring occasionally, until the onion is soft and translucent. This is where the flavour base begins!
2. Stir in the minced garlic, chopped ginger, and finely chopped Serrano pepper. Cook for another 2 minutes, until fragrant. Don’t let the garlic burn!
3. Now for the magic! Add the curry powder, coriander powder, paprika, turmeric powder, cumin powder, cinnamon, nutmeg, salt, and black pepper. Toast the spices for about 1 minute, stirring constantly, to release their aromas. Your kitchen should smell amazing right now.
4. Pour in the chicken stock, then add the chopped carrots and cubed butternut squash. Bring to a boil, then reduce the heat, cover, and simmer for about 30 minutes, or until the vegetables are tender.

5. Once the vegetables are tender, carefully use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches using a regular blender – just be careful when blending hot liquids!

6. Serve hot, garnished with a sprinkle of raisins if desired. They add a lovely touch of sweetness.

Expert Tips

• Don’t skip toasting the spices! This really brings out their flavour.
• Taste as you go. Adjust the salt and pepper to your liking.
• For a smoother soup, strain it through a fine-mesh sieve after blending.

Variations

• Vegan Butternut Squash Soup: Simply substitute the chicken stock with vegetable stock.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the label on your curry powder to ensure it doesn’t contain any hidden gluten.
• Adjusting the Spice Level: If you’re sensitive to heat, remove the seeds from the Serrano pepper or use a milder chilli. For extra spice, leave the seeds in or add a pinch of cayenne pepper.
• Festival Adaptations: This soup is wonderful for festive occasions like Diwali or Thanksgiving. It’s a warming and comforting addition to any spread. My aunt always adds a swirl of coconut milk for Diwali!

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving:

• With a side of crusty bread for dipping.
• Topped with a dollop of plain yogurt or coconut cream.
• Garnished with toasted pumpkin seeds or chopped cilantro.

Storage Instructions

• Refrigerating: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes beautifully! Store it in freezer-safe containers for up to 2-3 months.

FAQs

Is this soup suitable for freezing?

Absolutely! It’s a great make-ahead option. Just be sure to leave some space in the container for expansion.

Can I make this soup ahead of time?

Yes, you can! The flavours actually develop even more overnight.

What if I don’t have an immersion blender?

No problem! Just blend the soup in batches using a regular blender. Remember to vent the lid to prevent pressure buildup.

Can I use a different type of squash?

Definitely! Kabocha squash or acorn squash would also work well.

How can I adjust the sweetness of the soup?

If you prefer a less sweet soup, you can add a squeeze of lemon juice or a pinch of salt. If you want it sweeter, add a drizzle of maple syrup or honey.