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Cozy Curried Butternut Squash Soup

curried butternut squash soup

I'm spending the weekend in Chicago and it's surprisingly not that cold! WOOHOO! I've heard the winter has been super mild but it's still winter. And 25 degrees is still cold. I came planning to make this soup for my friends.

Butternut squash soup is probably my favorite and every year I always make different iterations of it but this is my all-time favorite. It's spiced with Madras curry, cumin, coriander, and for some heat, a little bit of red pepper flakes.

I love to mix in a bit of yogurt for a nice tangy flavor. I've been trying to steer-clear of bread but when it comes to soup, it's absolutely necessary. I love a dunk of bread into this sweet spicy goodness.

This recipe was originally posted on PBS Food.

Curried Butternut Squash Soup


  • 1 butternut squash, halved and seeds scooped out
  • 2 1/2 to 3 cups chicken or vegetable broth, divided
  • 1/2 teaspoon Madras ground curry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • Salt, to taste
  • 2 tablespoons sour cream or yogurt, for garnish
  • Nuts or dried fruit (I used barberries), for garnish


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the butternut squash, cut-side-up, on the baking sheet and roast for 30-40 minutes.
  2. Scoop out butternut squash flesh and transfer to a blender along with 2 1/2 cups of broth. Blend until smooth, adding more broth if needed.
  3. Pour the soup into a pot, set over medium heat. Mix in the spices and bring to a gentle simmer for 10 minutes. Divide among bowls and top with sour cream or yogurt, nuts or dried fruit.

This recipe was originally posted on PBS Food.

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