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Butternut Squash Soup

This Butternut Squash Soup is perfectly spiced with cumin, curry and turmeric, loaded with butternut squash and apples. Creamy, delicious and soul-warming! This recipe is the epitome of fall comfort food.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 364 kcal
Course: Soup , Lunch
Cuisine: American

Ingredients

  • 6 strips Bacon chopped
  • 1 large onion chopped
  • 2 cloves garlic minced
  • ¼ teaspoon curry powder
  • ¼ teaspoon Turmeric
  • ½ teaspoon cardamom
  • ¼ teaspoon cumin
  • ½ teaspoon Coriander
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 4 cups chicken broth low sodium
  • 1 pound large butternut squash about 1 cubed
  • 1 large apple pealed, cored and cut into cubes
  • 1 cup heavy cream
  • 1 tablespoon fresh oregano chopped
Optional
  • ½ cup goat cheese crumbled
  • maple syrup

Instructions

    Cup of Yum
  1. In a large soup pot add the bacon and fry it until crispy over medium-high. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
  2. Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.
  3. Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
  4. Use an immersion blender to puree the soup on high until creamy and smooth. Alternatively you can transfer the soup to a blender and puree it that way.
  5. Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary.
  6. Garnish with fresh oregano and serve as is or top with goat cheese and crispy fried bacon.

Notes

  • Spice Adjustments: Feel free to adjust the spice levels to suit your taste. If you're sensitive to heat, start with less and add more as needed.
  • Butternut Squash Prep: Peeling and cutting a whole butternut squash can be a bit of a task. For convenience, you might opt for pre-cut squash, but make sure the pieces are uniform in size for even cooking.
  • Apple Choice: Use a sweeter variety of apple like Honeycrisp or Gala for a nice balance of sweetness. If you prefer a more tart flavor, Granny Smith apples are a great option.
  • Cream Substitutes: For a lighter version, you can replace the heavy cream with half-and-half or even whole milk. For a dairy-free version, coconut milk or almond milk can be used.
  • Storage and Reheating: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat on the stove over medium heat, adding a little extra broth or water to thin it if necessary.
  • Serving Suggestions: Serve this soup as a starter or as the main dish with a side of crusty bread or a light salad. It’s hearty enough to stand alone but also pairs beautifully with sandwiches or roasted meats.
  • Vegan/Vegetarian Adaptations: Easily make this soup vegan or vegetarian by omitting the bacon, using vegetable broth, and substituting the cream with a plant-based alternative.

Nutrition Information

Serving 1serving Calories 364kcal (18%) Carbohydrates 19g (6%) Protein 12g (24%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 68mg (23%) Sodium 472mg (20%) Potassium 570mg (16%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 8857IU (177%) Vitamin C 19mg (21%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 364

% Daily Value*

Serving 1serving
Calories 364kcal 18%
Carbohydrates 19g 6%
Protein 12g 24%
Fat 28g 43%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.03g 2%
Cholesterol 68mg 23%
Sodium 472mg 20%
Potassium 570mg 12%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 8857IU 177%
Vitamin C 19mg 21%
Calcium 120mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.