Photo of Curried butternut squash soup by WW

Curried butternut squash soup

Total Time
1 hr 20 min
20 min
1 hr
Curry and butternut squash pair beautifully in this easy-to-make soup. For added flavor, mix in a handful of peeled garlic cloves when you roast the vegetables.


Uncooked butternut squash

3 pound(s), peeled, seeded and diced into 1-inch cubes

Uncooked onion(s)

2 medium, peeled and quartered

Canned chicken broth

29 oz

Curry powder

1½ tsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Fat free sour cream

¼ cup(s)

Uncooked scallion(s)

1 medium, thinly sliced, for garnish


  1. Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)
  2. Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
  3. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.