Curried Butternut Squash Soup
Cook time
Total time
Serves: 2
  • 1 large butternut squash
  • 1 tablespoon unsalted butter
  • 2 shallots, diced
  • 1 clove garlic, minced
  • ¾ cup white wine
  • 32 ounces vegetable or chicken broth (plus another 14 ounces, if necessary)
  • ½ teaspoon curry powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • 2 or 3 tablespoons half and half or heavy cream
  1. Melt the tablespoon of butter of medium-high heat in a large pot. Add in the diced shallots and saute for 5 minutes or so, until translucent. Add in the garlic, saute for another minute, then add in the white wine and cook until reduced to half.
  2. Cube your butternut squash and add it to the pot. Add in the 32 ounces of chicken or vegetable broth, and add in another 14 ounces if necessary, to cover. Add in all of the spices, stir, and bring to a boil over high heat, then reduce to medium-high heat and cook for 15-20 minutes, until the squash is tender.
  3. Puree the soup with an immersion blender, or in batches with a regular blender or a food processor. You can run it through a mesh sieve if you want, but I didn't find that to be necessary. Stir in the half and half or cream. Top with a few drops of heavy cream or half and half (it's mostly for presentation, anyway) and serve. Serves 2.
Recipe by The Crepes of Wrath at