Curry Butternut Squash Soup Recipe

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Curry Butternut Squash Soup
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  1. Heat oven to 400°F.
  2. Cut squash in half and scoop out seeds. Drizzle with olive oil and salt. Roast till tender and a fork slips in easily, about an hour. This step can be done ahead of time.
  3. Scoop out squash flesh and puree in blender along with chicken stock.
  4. Place puree and tomatoes in soup pan, heat on medium heat.
  5. In a separate pan, melt the butter and then add the flour till a paste forms.
  6. Add flour paste to soup liquid and beat with whisk till blended and thickens.
  7. Add in rest of ingredients and simmer on low for 30 minutes. You could let it simmer for longer to allow the flavors to fully blend. I let it go for about an hour.
  8. Serve with pepper as optional garnish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.97 Kcal (791 kJ)
Calories from fat 83.18 Kcal
% Daily Value*
Total Fat 9.24g 14%
Cholesterol 18.87mg 6%
Sodium 815.12mg 34%
Potassium 498.23mg 11%
Total Carbs 22.57g 8%
Sugars 13.56g 54%
Dietary Fiber 2.25g 9%
Protein 5.53g 11%
Vitamin C 38mg 63%
Vitamin A 0.2mg 8%
Iron 0.5mg 3%
Calcium 45.7mg 5%
Amount Per 100 g
Calories 65.68 Kcal (275 kJ)
Calories from fat 28.91 Kcal
% Daily Value*
Total Fat 3.21g 14%
Cholesterol 6.56mg 6%
Sodium 283.31mg 34%
Potassium 173.17mg 11%
Total Carbs 7.85g 8%
Sugars 4.71g 54%
Dietary Fiber 0.78g 9%
Protein 1.92g 11%
Vitamin C 13.2mg 63%
Vitamin A 0.1mg 8%
Iron 0.2mg 3%
Calcium 15.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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