Curried Butternut Squash Soup Recipe

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By Kerry Dunnington | Oct 17, 2016

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As Fall slips around the corner, this soup recipe is a must have.
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“This Book Cooks” completely accessible, easy to navigate, and an inspiring cover-to-cover culinary read. Divided into nine chapters, from appetizers to desserts.
  • 14 Servings



  • 4 tablespoons butter
  • 3 leeks, white part only, thinly sliced
  • 2 large onions, diced
  • 2 teaspoons curry powder
  • 8-1/2 cups chicken broth
  • 4 large Idaho baking potatoes, peeled and cubed
  • 2 medium butternut squash, peeled, seeded and diced
  • 2 teaspoons salt
  • A few grindings of fresh black pepper
  • Snipped fresh chives (garnish)


  • In a large pot, melt butter over medium heat and sauté leeks and onion until glossy.
  • Add curry powder and sauté until fragrant, about 1 minute. Add chicken broth, potatoes, butternut squash, salt and pepper.
  • Bring mixture to a boil, cover, decrease heat and simmer for 1 hour or until vegetables are fork-tender.
  • In a food processor or blender, purée soup in batches. Transfer puréed batches into a large bowl.
  • After final batch is puréed, transfer soup back into the original large pot and simmer until heated through. Ladle soup into bowls and garnish with snipped fresh chives. Serve immediately.

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Published on Oct 17, 2016