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Curried Butternut Squash Soup

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“Recipe adapted from The Food You Crave by Ellie Krieger”

Ingredients Nutrition

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 kg butternut squash, peeled, seeded and cut into 1-inch cubes
  • 6 cups low-salt chicken stock or 6 cups vegetable stock
  • 1 tablespoon curry powder
  • 12 teaspoon salt, plus more to taste
  • 2 tablespoons honey
  • yogurt or sour cream (to garnish)


  1. Heat oil over medium heat in a large pot.
  2. Add onions and garlic. Saute until soft but not brown, about 6 to 7 minutes.
  3. Add the butternut squash, broth, curry powder and salt and bring to a boil.
  4. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
  5. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.
  6. Season with salt, to taste.
  7. Ladle into serving bowls and add a dollop of yogurt or sour cream.

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