Easy Curried Squash Soup Recipe

This squash soup recipe is very simple to make, the hardest part is peeling the squash so once you have done that throw it all in the pot, pour yourself a glass of wine, and enjoy the smell of your squash soup simmering.

My mum used to make this curried squash or pumpkin soup growing up and I hated it. It was by far my least favorite meal. In fact I didn’t eat curry until I was in my early twenties because I was so scarred. Last week I emailed her and asked her what was in it and whipped this version up.

The verdict? I loved it. I ate it for dinner, the next two days for lunch, and on the third day combined it with leftover turkey and spinach and served it over rice. Excellent leftovers, it even gets better with time. So I suppose this is a soup for grown-ups, no kids allowed.

Print Recipe

Easy Curried Squash Soup

(serves 3-4)

1 small onion, chopped

1 medium kabocha squash (or other winter squash or pumpkin), skinned, seeds removed and chopped (about 7 cups worth)

1 teaspoon salt

1 tablespoon curry powder

1 L chicken stock, vegetable stock or water

salt and pepper to taste

4 tablespoons cream

Combine onion, squash, curry, salt and liquid in a soup pot and bring to a simmer. Simmer until squash is tender, about 30 - 40 minutes. Remove from the burner and allow soup to cool so you can puree it.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes