• Emily Tyler

Curried Butternut Squash Soup


This is my fall go to soup for lunches. When you use butternut squash which has already been peeled and cut, you can pull this soup together in about 25 minutes. I store the soup in my single serve Weck jars, so it makes it so handy to grab one to bring to work - even if you are working from home, it makes a perfect portion ready to go.


2 20-ounce packages of cut butternut squash

1/2 cup chopped onion (I use frozen)

1 tablespoon olive oil

1 tablespoon sweet curry powder

1 apple, peeled, cored and cut in chunks

1 tablespoon bouillon - such as "Better Than Bouillon" chicken or vegetable

4 cups water

juice of 1/2 of a lime

1 tablespoon honey


  • In a large Dutch oven, combine the onion and olive oil and curry powder and saute lightly

  • Add the butternut squash, apple, bouillon and water and stir to combine

  • Simmer the soup until the squash is very tender about 15-20 minutes and remove from the heat and add the lime juice and honey and adjust the seasoning

  • Using an immersion blender, carefully puree the soup until smooth.

  • Serve with sour cream and cilantro if desired

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