Savory Butternut Squash Soup
Prep time
Cook time
Total time
The combination of flavors and tastes appeal to our senses and make this a delicious and satisfying fall soup.
Serves: 6
  • 3 tablespoons olive oil
  • 8 ounces cleaned and chopped mushrooms
  • 1 red or yellow pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 5 cups chicken or vegetable broth
  • 3-4 pounds cut and peeled butternut squash (about 2 squash)
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ cayenne pepper
  • salt and pepper to taste
  • sour cream and chopped chives or pumpkin seeds for garnish (optional)
  1. Saute onions, mushrooms and peppers in olive oils until onions translucent and vegetables soft.
  2. Add broth.
  3. Add squash and stir. Continue cooking on medium to slow boil.
  4. Add curry, paprika, turmeric and cayenne pepper.
  5. Cook on low-medium heat until squash softens.
  6. Let cool for about 5-10 minutes.
  7. Use hand blender to pulverize. (You may leave in pot)
  8. Bring back to boil and cook until soup is desired consistency. (Should be a medium thickness)
  9. Add salt and pepper to taste. If you like more heat, add more cayenne pepper. You can also add more curry powder if you enjoy the flavor of curry.
  10. Garnish with dollop of sour cream and pumpkin seeds or chives.
Recipe by Dining With A Doc at