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Butternut Squash Soup


Makes 10 cups

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Rate this recipe 4.7/5 (10 Votes)


  • 1 butternut squash, peeled and halved (about 3 lbs)
  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • 1 tbsp. butter or margarine
  • 1/4 teas curry powder
  • 1 sweet potato, peeled and cut into 1 in. cubes
  • 4 cups chicken broth
  • 1/2 cup apple sauce
  • 1/2 teas salt
  • 1/4 teas ground nutmeg
  • 1/4 teas ground coriander
  • 1/4 teas ground cinnamon
  • 1/4 teas ground pepper
  • 1/2 cup heavy cream
  • 1/2 cup chopped walnuts, lightly toasted


Adapted from


Step 1

Preheat oven to 400. Place butternut squash halves, cut side up, in a roasting pan. Drizzle with olive oil, roast 15 min. Cut into 1-in. cubes. In medium saucepan, melt butter. Add onion and cook stirring until lightly brown. Stir in curry powder, cook 1 minute. Place butternut squash and onion mixture into a large slow-cooker. Add remaining ingredients except cream and walnuts. Cover and cook on low for 7 hours.

In processor or blender process mixture in small batches until pureed. Return to slow cooker on warm setting, add cream and stir until heated through.

Sprinkle each serving with chopped walnuts and a sprig of thyme if desired.


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