Creamy and super flavorful, Butternut Squash Soup is an impressive and scrumptious first course or lunch entrée.
Sometimes the best recipes arise from kitchen-related disasters. My cousin Dave Berry is one of those natural cooks who can create delicious recipes from scratch. When following his original recipe for Butternut Squash Soup, I accidentally added too much chicken stock, resulting in a very watery, flavorless soup. I needed to amp it up to give it more flavor. Instead of adding more steamed squash, I opted to layer in more flavor — seasoning the squash with curry and onion powder and roasting it. I decided a bit of apple would add a nice bit of sweetness. According to our dinner guests (and recipe testers), my “fixes” were a success!
Pin it now to save for later!
Butternut Squash Soup
Creamy and flavorful Butternut Squash Soup is an impressive first course or luncheon entrée. Squash is seasoned with curry and onion powder, and apple for a hint of sweetness.
- Yield: 10 to 12 servings 1x
- Category: Soups, first course, lunch entree
- 3 pounds (12 cups) peeled, seeded and cubed butternut squash (about 4 to 4 1/2 pounds whole squash), divided
- 2 tablespoons olive oil
- 1 1/2 teaspoons curry powder, divided
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons butter
- 2 medium yellow onions, chopped
- 1 tablespoon chopped fresh rosemary, or more to taste
- 6 cups chicken stock
- 1/2 apple, peeled, cored and chopped
- 1 cup half and half
- Garnish: 1/4 cup chopped roasted pecans
- Preheat oven to 425 degrees.
- Arrange half of the squash in a single layer in a large roasting pan; toss with olive oil, 1/2 teaspoon curry powder and onion powder. Season to taste with salt and pepper. Roast squash about 25 to 35 minutes or until very soft. Cool slightly, then mash with a potato masher until smooth.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add the chopped onion and rosemary; cook until the onion is soft. Add the remaining uncooked cubed squash, chicken stock, chopped apple and remaining curry powder. Bring to boil, reduce heat to medium-low and simmer about 30 to 40 minutes or until the squash is tender when tested with a fork. Add half and half, stirring until well blended. Remove from heat.
- Purée with an immersion blend or cool slightly and transfer to a blender in batches; purée until smooth. Return mixture to pan and reheat, if necessary. Stir in the mashed squash. Season to taste with salt and pepper.
- Serve warm; garnish with about 1 teaspoon chopped pecans per serving.
Gluten free: use gluten free chicken stock.
Make ahead: Soup can be made up to 2 days in advance, covered and refrigerated. Reheat over medium heat until hot.