Curried Butternut Squash Soup Recipe

Enjoy this delicious aromatic fall themed soup.

From This Book Cooks
October 2016

  • As Fall slips around the corner, this soup recipe is a must have.
    Photo by Fotolia/Daxiao Productions
  • “This Book Cooks” completely accessible, easy to navigate, and an inspiring cover-to-cover culinary read. Divided into nine chapters, from appetizers to desserts.
    Cover courtesy Artichoke Publishers

Yield: 14 Servings

In This Book Cooks (Artichoke Publishers, 2015), by Kerry Dunnington, readers will discover creative, classic and irresistible recipes for everyday eating and entertaining. Recipes include useful and inspiring introductory material further enhanced by stories drawn from the author's life experiences in cooking, dining and serving.

Many years ago on a damp and chilly October evening, my cousin and his wife hosted a marvelous dinner party for family and friends. As a first course they served a delicious butternut squash soup. White bowls were brimming with sunset-colored soup, each garnished with slivers of emerald green chives offsetting the soup’s beautiful color. The texture was silky-smooth, and it slipped down my throat like golden honey or a smooth single malt scotch. When the season for butternut squash rounds the corner, this soup (a rendition of my cousin’s) is always on my list of must-haves. I use Imagine brands organic free range chicken broth because I like the rich authentic chicken broth flavor. For a perfectly delicious autumn dinner, I like to serve this soup as a first course followed with the Sesame Pork Tenderloin with Mustard Cream and the Carrot and Leek Gratin and a steamed green vegetable like green beans or Swiss chard.

Curried Butternut Squash Soup Recipe


• 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)


1. In a large pot, melt butter over medium heat and sauté leeks and onion until glossy.

2. Add curry powder and sauté until fragrant, about 1 minute. Add chicken broth, potatoes, butternut squash, salt and pepper.

3. Bring mixture to a boil, cover, decrease heat and simmer for 1 hour or until vegetables are fork-tender.

4. In a food processor or blender, purée soup in batches. Transfer puréed batches into a large bowl.

5. 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.

More from This Book Cooks:

Skillet Cornbread with Honey Recipe

Reprinted with permission from This Book Cooks by Kerry Dunnington and published by Artichoke Publishers, 2015. 

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