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Curry Roasted Butternut Squash Soup with Caramelized Onions

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
This Curry Roasted Butternut Squash Soup is hands down the best butternut squash soup recipe out there. Healthy, nourishing, and delicious.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Diet: Vegetarian

This Curry Roasted Butternut Squash Soup is hands down the best butternut squash soup recipe out there. Healthy, nourishing, and delicious!

Ingredients

Scale

For the soup:

  • 1 medium butternut squash (about 2–3 lbs / more or less 1kg)
  • 2 Tablespoons olive oil, divided
  • 1 teaspoon paprika powder
  • 1 yellow onion, diced
  • 3 carrots, peeled and diced
  • 1 Tablespoon yellow curry powder
  • 3 cups (720 ml) water or vegetable stock
  • 1 15-onces can (400 ml) coconut milk, unsweetened
  • Salt and pepper

For the caramelized onions + garnishing:

  • 1 yellow onion
  • 1 Tablespoon olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • Pomegranate seeds
  • Fresh basil or cilantro, chopped
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. For roasting the butternut squash, choose method 1 or 2*. Method 1: peel, core and slice the butternut roughly, place onto the prepared sheet, sprinkle with paprika powder, season with salt, and drizzle olive oil over. Roast for about 30 minutes or until tender.
  3. In a large pot, melt the onions with olive oil until soft and translucent. Add curry powder and cooked for a few more minutes, until fragrant. Season with salt and pepper, stir, add carrots and cover with water or vegetable stock. Cover and let simmer on low-medium heat for 20-30 minutes, or until carrots are tender. Add a little bit more water or stock if needed, just enough to cover the vegetables. Add roasted butternut squash and cook for 5 more minutes.
  4. Blend in a high speed blender or using a blender stick until smooth. Pour in the coconut milk, blend, and adjust the consistency as needed with a little bit more water or stock. Taste and adjust the salt as needed.
  5. For the caramelized onions, melt the remaining onion with olive oil in a small saucepan, until onions are translucent. Add one teaspoon of sugar, balsamic vinegar, and cook for 5-10 minutes, until it becomes thick and syrupy, stirring from time to time. Top the soup with the caramelized onions, garnish with other toppings, and enjoy!

Notes

* Method 2: halve and core butternut squash, then place cut side up onto the baking sheet, making some scores in the flesh. Sprinkle with paprika powder, season with salt, drizzle with olive oil, and roast. When the flesh is roasted all the way through, about 30 minutes or so, scoop it out with a spoon and discard the skin.

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