Spicy Butternut Squash Soup

74 Reviews
96% would make this recipe again

Among all squash types, the «butternut», with its creamy orange flesh, has the highest carotene content.

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Preparation : 10 min Cooking : 1 h 10 min
90 calories/serving


1/2 butternut squash 500 g
2 cloves garlic, unpeeled
1 tbsp butter, unsalted 14 g
1/2 onions, finely chopped 100 g
1/2 tbsp gingerroot, grated 7 g
1 tsp curry powder 3 g
3 cups chicken broth 750 mL

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Preheat the oven to 190°C/375°F.
  2. Cut the squash in half lengthwise, remove the seeds and strings, and brush the halves with the oil. Add salt and pepper then place them on a baking sheet, cut side down. Put the unpeeled garlic cloves under the halves. Bake about 45-50 min until soft. Let the squash cool down then peel the skin and dice the pulp into 1,5 cm cubes. Peel the garlic and set aside with the squash.
  3. Heat the butter in a pot over medium heat. Chop the onion, add it to the pot and sauté 5 min, until translucent, with occasional stirring. Add the grated ginger and curry powder. Cook 1 min with stirring. Add the squash, garlic, and broth. Bring to a boil, lower the heat and simmer, uncovered, for 10 min. Let the soup cool down and purée it until smooth. If the soup is too thick, it may be thinned with additional broth.
  4. Ladle the soup into bowls and serve.

Nutrition Facts Table

per 1 serving (300 g)


% Daily Value




2 g

4 %

Saturated 1.3 g
+ Trans 0.1 g

7 %


10 mg


500 mg

21 %


17 g

6 %


3 g

10 %


3 g

Net Carbs

14 g


2 g

Vitamin A

134 %

Vitamin C

33 %


6 %


8 %


This recipe is :
Excellent source of  :
Vitamin A
Good source of  :
Magnesium, Manganese, Potassium, Vitamin C, Vitamin E
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B6
Low  :
Cholesterol, Fat, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Fats ½

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74 Reviews (71 with rating only) 96% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again


Useful 1
september 28, 2014 | I would make this recipe again

The cari plays a big part here, it will mostly taste that. The texture is very good. I removed the seeds and cook them at the same time as the squash in the oven.

Useful 0
december 06, 2009 | I would make this recipe again

My family loves this recipe, their are never left overs!

Useful 0

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