Feed Me: Butternut Squash and Curry Soup

This year at our Friendsgiving, a friend made the most delicious pumpkin and curry soup. I have been dreaming of it for the past 16 days (yeah it is THAT good). Unfortunately, my boyfriend has quite an aversion to pumpkin, we’ll just chalk it up to a childhood trauma, so the recipe required a modification-butternut squash. Now, I am not normally the biggest fan of butternut squash, or any squash, but this has me going back for seconds!!


  • 2 tablespoons margarine or butter
  • 1 cup onion, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 1 (15 ounce) can pumpkin or two butternut squash
  • 1 1/2 cups evaporated milk
  • Olive Oil


For butternut squash

Pre-heat the oven to 350 degrees. Slice the squash in half, long ways. Brush the squash with olive oil.

butternut squash and curry soup

Place squash on baking tray or you can wrap the shelf in tin foil, and bake for approximately an hour, until the squash is fork tender (we ended up having to bake the squash for 1 hour and 20 minutes). Remove the  squash and, set to the side and let cool (approximately 10 minutes). Once the squash has cooled, scoop the “meat” of the squash out of the rhine, and set aside.

butternut squash and curry soup

For the soup

  1. Melt margarine and cook onion and garlic.
  2. butternut squash and curry soupStir in the curry, salt, and pepper and cook for one minute.
  3. Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutesbutternut squash and curry soup
  4. Using an immersion blender, blend together all the ingredients until smoothbutternut squash and curry soup
  5. Stir in evaporated milk just before serving.butternut squash and curry soup
  6. Eat it!butternut squash and curry soup



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