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    Home > Blog > Seasonal > Curried Butternut Squash Soup

    Curried Butternut Squash Soup

    by Teri Lyn Fisher · Published: Nov 18, 2011 · Modified: Jan 19, 2021

    Jump to Recipe
    A recipe for Curried Butternut Squash Soup.

    Hi hi hi! It’s been one of those weeks for me where you run around and wake up in the middle of the night with thoughts of things to do and things to buy. I just moved into a new studio that is super awesome, and it makes me feel important. I will post pictures soon. The new studio is where all the new SFB action (photo and food styling) will take place. I bought weird hanging upside down air plants from fab.com, and other random stuff for the studio so it looks cute, because that’s super important. If you don’t know about fab.com, do yourself a favor and never know. They are totally stealing all my money. They have cool things over there. I have also bought two cat beds from them already. It’s an issue.

    I am having Thanksgiving in the studio this year, utilizing a lot of the amazing recipes from this here blog! Its just me and a bunch of friends. We are going to put up a badminton situation in the shooting space, mainly so I can re-live high my school tennis playing days and try to hit people in the face with the shuttle cock (this is what that ball thing you play badminton with is called, weird right?). I mean this hitting people in the face thing in the best most loving way possible… really. Before the whole Thanksgiving thing starts, I plan to sit on the couch admiring my new cat beds, and eat this soup with fuzzy socks on, and loose fitting clothing.
    ♥ Teri

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    A recipe for Curried Butternut Squash Soup.

    Curried Butternut Squash Soup

    5 from 11 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 1 hour hr 40 minutes mins
    Servings: 6

      INGREDIENTS  

    • 2 medium butternut squash, halved and seeded
    • ¼ cup (½ stick) salted butter, divided
    • ¼ cup light brown sugar, divided
    • 2 tablespoons extra virgin olive oil
    • 1 yellow onion, diced
    • 1 ½ tablespoons thyme, minced
    • 2 teaspoons chives, thinly sliced
    • 1 ½ tablespoons curry powder
    • 2 teaspoons cumin
    • ½ teaspoon cinnamon
    • 1 ¼ cups low sodium chicken broth
    • ⅔ cup heavy cream
    • salt and pepper to taste

    garnish

    • 1 cup vegetable oil
    • 2 ounces goat cheese
    • ¼ cup all purpose flour
    • 1 egg, lightly beaten
    • ½ cup plain breadcrumbs
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375°F.
    • Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
    • Roast squash for about 1 hour or until the flesh has softened.
    • Allow the squash to cool for 15 minute before scooping the flesh into a bowl. Discard the skin.
    • Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
    • Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper.
    • Add curry powder, cumin, cinnamon, and squash and stir until just combined.
    • Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
    • Pour mixture into a blender (or use an immersion blender) and puree until smooth.
    • Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup and set aside.
    • For garnish: Fill a small saucepan with oil and preheat to 350°F. Roll small amounts of goat cheese into a ball and dredge in flour, shaking off any excess. Dip each ball in the egg and roll in the breadcrumbs. Carefully drop each ball of goat cheese into the oil and fry for 15 to 30 seconds (these fry very quickly so keep an eye on them). Drain onto paper towels and lightly season with salt and pepper.
    • Top each serving of soup with a few goat cheese balls and serve warm.
    Calories: 494kcal Carbohydrates: 54g Protein: 9g Fat: 30g Saturated Fat: 16g Cholesterol: 88mg Sodium: 219mg Potassium: 1055mg Fiber: 7g Sugar: 16g Vitamin A: 27458IU Vitamin C: 57mg Calcium: 208mg Iron: 4mg

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    November 18, 2011 / 19 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Sausage and Sage Stuffing with Dried Cranberries and Toasted Hazelnuts
    Next Post: Cheesy Quinoa Cakes Next Post >

    Reader Interactions

    November 18, 2011 / 19 Comments

    Comments

      5 from 11 votes (1 rating without comment)

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    1. Danielle

      October 03, 2013 at 10:04 am

      5 stars
      I tried this soup last night as I have a plethora of different squash from my garden I need to use up. I only had one butternut so I used a Red Kuri squash as well and it blended nicely. I didn’t have the time to spend on the goat cheese balls so I just sprinkled some on top as a garnish with the chives and some fried bacon slices. Very good and very easy. The kids enjoyed it as well but I’m sure the bacon was a big part of that!

      Reply
    2. Vienne

      December 27, 2011 at 3:59 am

      Hi

      What font are you using here? I also wondered about the font you used on the “light and fresh wheat berry salad”

      Lovely blog by the way :)

      Reply
      • Teri Lyn Fisher

        December 27, 2011 at 1:20 pm

        Hi Vienne

        The font on the wheat berry salad is strangelove, and the font on the soup is stymie. :)

        Reply
    3. aruna b.

      December 02, 2011 at 2:24 pm

      5 stars
      i just made this soup for lunch….i can’t believe how smooth, rich, yummy this taste. I also made your mashed potatoes for my thanksgiving. you have the most DELICIOUS recipes…not only do they look good they taste delicious when made. thank you!!!

      Reply
    4. Sofie Dittmann

      November 22, 2011 at 5:03 am

      i could eat soup all year round. especially one that sounds THIS good… :)

      Reply
    5. Kathryn O

      November 20, 2011 at 3:21 pm

      I just stumbled on your site and I am so glad I did! Your photos are amazing and this soup looks incredible. Love the garnish. Also, I just requested an invite from fab.com. Should I be scared? ;)

      Reply
      • Teri Lyn Fisher

        November 20, 2011 at 3:22 pm

        Just be aware! hahahah. No, but seriously, its a problem for me. Just be careful.

        Reply
    6. Alaiyo Kiasi

      November 18, 2011 at 9:16 pm

      That is, quite possibly, the sexiest soup I’ve every laid eyes on. I’m requesting an invite from fab.com, too, as I am curious about the plants. Happy to find your blog.

      Alaiyo

      Reply
    7. Katrina @ Warm Vanilla Sugar

      November 18, 2011 at 5:59 pm

      5 stars
      This soup is freaking fantastic. Your photos are always so awesome.

      Reply
    8. Steph

      November 18, 2011 at 5:26 pm

      A studio space big enough to play indoor badminton? I am officially green with envy.

      Reply
    9. Ashley

      November 18, 2011 at 5:03 pm

      5 stars
      This soup + lounging on the couch in comfy clothes sounds like a dream holiday! Perfect-o!

      Reply
    10. Bev Weidner

      November 18, 2011 at 4:06 pm

      New studioooo! I need to come over and ..ya know..make sure it’s in working order. See you soon.

      Reply
    11. Aaron from The Amused Bouche Blog

      November 18, 2011 at 11:39 am

      5 stars
      Shuttlecock’s and Soup. Thank you for the title of my next book… :)

      Diggin the recipe!

      Reply
    12. audrey marie

      November 18, 2011 at 11:17 am

      i made a similar curry butternut squash soup earlier this year – it was delicious. no brown sugar though – i like that build.

      i added bacon as a garnish but i love the goat cheese option here!

      Reply
    13. Kristy Lynn @ Gastronomical Sovereignty

      November 18, 2011 at 9:39 am

      mMMmmmmmMMM! I recently made a curried b-nut (as i so fondly call it) soup, but mine included roasted peppers as well. i do love the addition of the goat cheese to yours!

      PS. jealous you have a studio and love the shuttle cocks. ;)

      Reply
    14. tami

      November 18, 2011 at 9:31 am

      i love ya’ll but i have to disagree – soup is always fun. :) xoxo

      Reply
    15. Adrianna from A Cozy Kitchen

      November 18, 2011 at 8:12 am

      Can we just talk about how you put the phrase “shuttle cock” on your blog?

      Reply
      • Jenny Park

        November 18, 2011 at 10:21 am

        Shhhhh! I’m hoping if no one talks about it, it’ll all go away. Oh Teri Lyn… :)

        Reply
    16. Jessica

      November 18, 2011 at 8:10 am

      Soup in winter is way more fun! This sounds awesome!

      Reply

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