Curried Butternut Squash Soup

This soup can easily be frozen and reheated. Place leftovers in resealable plastic containers. When ready to use, allow to thaw and reheat in a microwave.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. butter
  • 2 medium onions, peeled and sliced
  • 1 Tbsp. curry powder
  • 2 medium butternut squashes, peeled, seeded, and cut into small chunks
  • 16 oz. low-sodium chicken broth
  • 1 tsp. salt
  • 2 cups water


  • Melt the butter in a large pot. Add the onions and cook for 20 minutes on medium, stirring occasionally. Add the curry and continue stirring.
  • Add the squash, broth, salt and water. Heat to a boil. Reduce to low and simmer for 30 minutes.
  • Place soup in a blender in small batches until smooth.