Butternut Squash Soup

Yield: 1 serving
Community Recipe from


  • 2 pound(s) butternut squash peeled and cubed
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) unsalted butter
  • 1 cup(s) onion chopped
  • 1 leek diced
  • 3 garlic cloves choppped
  • 1 tablespoon(s) curry powder
  • 1 teaspoon(s) ground cumin
  • 2 large Granny Smith apples peeled and chopped
  • 6 cup(s) chicken broth


  1. In large pot, heat oil and butter. Add onion, garlic and and leek. Saute slowly until onion and leek are tender without changing color (5-8min). Add curry and cumin. Stir in squash, then apples. Simmer uncovered 5-7min, add broth. Return to simmer, cover and cook 35-40 min. or until squash is tender. Remove from heat and puree in small batches.
  2. Serve immediately.
October 2013

This recipe is a personal recipe added by kgeo55 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Butternut Squash Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy