Curried Squash Soup

Curried Squash Soup
Mark Boughton Photography
  • Yield: 6 servings

Here’s a Thanksgiving soup that you can make ahead. At serving time, reheat and add cream and sherry. To roast butternut squash or pumpkin, preheat oven to 400F. Toss cubed, peeled squash with olive oil, salt and pepper. Spread in a single layer on a baking sheet. Roast 20 minutes, until very tender and golden brown.


2tablespoons olive oil
1/2cup chopped onion
2 garlic cloves, minced
1 ripe pear, peeled and chopped
2cups butternut squash or pumpkin cubes, roasted
1 1/2teaspoons curry powder
1/4teaspoon salt
3cups reduced-sodium chicken broth or vegetable broth
1cup cream
1tablespoon sherry


  1. Heat oil in large saucepan over medium heat. Add onion and sauté until soft. Stir in garlic, pear, squash, curry and salt. Sauté 5 minutes. Place in a food processor and pulse until smooth. Return to pan and add broth. Bring to a simmer and cook 15 minutes. Stir in cream and sherry and heat through.

Nutritional Info *per serving

  • Calories 150
  • Fat 20g
  • Cholesterol 55mg
  • Sodium 380mg
  • Carbohydrate 17g
  • Fiber 4g
  • Protein 3g