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Curried Butternut Squash Soup

This recipe is made to fit into my 9 quart stock pot. If you are making a smaller amount, just adjust the ingredients accordingly. It's pretty forgiving.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup, Main Course
Cuisine: American
Servings: 16
Calories: 229kcal
Author: Beth Ricci


  • 15 cups homemade chicken stock mine was quite concentrated this time so I used half water for frugality's sake
  • 3-4 whole butternut squash peeled and cut into chunks
  • 2 onions chopped
  • 1 apple peeled and chopped
  • 2 bay leaves
  • 1 teaspoon nutmeg
  • 3 tablespoons curry powder
  • ¼ cup honey
  • ½ teaspoon cloves
  • 1 tablespoon real sea salt be forewarned: if you try and sub in store-bought broth or bouillon, then this much salt will be way too much, but if you're using homemade broth, the salt is necessary
  • 1/4 teaspoon pepper
  • 1 block of cream cheese


  • Combine all ingredients except honey and cream cheese on the stove top in large stock pot. Simmer until all ingredients are cooked through.
  • 10 minutes before serving, add honey and cream cheese, stir until melted and thoroughly combined.
  • Use an immersion blender to blend completely until thick and creamy.
  • Serve with sour cream and crumbled organic corn chips to garnish. You can totally skip the corn chips, but if you're anything like me, you need a little texture variation in your meal. I love it with a simple green salad on the side as well.


It freezes beautifully as well. That's why I make so much: ready-made lunches for 3 or 4 days following, plus a couple of freezer meals. Not bad for one simply meal's worth of work!


Calories: 229kcal | Carbohydrates: 33g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 815mg | Potassium: 805mg | Fiber: 3g | Sugar: 13g | Vitamin A: 15180IU | Vitamin C: 31.7mg | Calcium: 99mg | Iron: 1.9mg