Curry and Butternut Squash Soup

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizers, Bowls, Main Course, Side Dishes, Soups
Cuisine Indian
Servings 4 servings


  • Stove
  • Blender or Food Processor


  • 2 cloves garlic minced
  • 1/2 yellow onion diced
  • 2 tbsp olive oil extra virgin
  • 3 1/2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 medium butternut squash peeled, seeded, and cut into cubes
  • 1 tsp curry powder
  • 1/4 tsp nutmeg
  • 4 oz plant-based cream cheese
  • 1/8 tsp salt to taste


  • In a large stock pot, saut√© garlic and onions in the olive oil until onions are slightly soft.
  • Reduce the heat to medium low and add the vegetable broth, squash, curry powder, and nutmeg. Simmer for approximately 25 minutes or until the squash is soft to fork.
  • Pour squash into a bowl. Working in batches, puree the mixture in a blender or food processor until a smooth consistency. Place pureed mixture back into the stock pot to remain warm.
  • Once all of the squash mixture has been pureed and warmed back up, add the plant-based cream cheese and stir until melted and heated through. Add salt to taste.

My Notes

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