When she's not at gardening, cooking, or exploring, she's at the computer writing about her experiences.
Looking for a perfect first course for your Thanksgiving dinner or fall dinner party? Add an elegant touch and an unexpected taste with this new take on a traditional autumn soup. I use vegetables from my garden for the dish, making it a true celebration of the harvest, as the first Thanksgiving was intended to be. The addition of curry powder and fresh ginger takes the soup to a new level of sophistication.
It's a beautiful dish—and beautifully simple, too. I offer time-saving tips and do-ahead suggestions to make it come off with ease. Serve the soup in white bowls to highlight the stunning golden color, and add a pop of green by using chives as a garnish.
This recipe serves 6 as a first course.
- 1 large butternut squash, halved lengthwise and seeded
- 3 tablespoons unsalted butter
- 2 large leeks (white part only), chopped
- 1 tablespoon peeled and minced fresh ginger
- 2 tablespoons curry powder
- 6 cups chicken stock, divided use
- 1 teaspoon salt
- 1 tablespoon chopped chives
- Preheat oven to 400° F. Place squash cut side down on an oiled baking sheet. (Tip: Use parchment paper for easier clean up.) Bake for one hour.
- Let cool, then scoop the pulp from the skin with a spoon and discard the skin. This can be prepared 1 day ahead. Refrigerate the pulp in an airtight container until ready to use.
- Melt butter in soup pot over medium-low heat. Add leeks and ginger and cook until tender but not browned, about 10 minutes. Add curry powder and cook another minute, stirring constantly.
- Add squash and 5 cups chicken stock. Bring to a simmer over medium-high heat, then turn the heat down and cook for 20 minutes, stirring occasionally and breaking up the squash with a spoon. Remove from the heat and let cool to below scalding.
- When soup is cool enough, puree it in the pot until creamy using an immersion blender (see note below). Thin the pureed soup as needed with remaining chicken stock, add salt, and heat through.
- Ladle into warmed bowls and garnish each bowl with 1/2 teaspoon chopped chives.
Rated by Readers
A Viognier or Gewurztraminer pairs well with the spiciness of the curry and the creamy sweetness of the squash.
A Kitchen Timesaver: The Immersion Blender
One thing that makes this recipe so easy is the use of an immersion blender (also known as a stick blender) to puree the soup. Without one, you will need to transfer the soup, in batches, to a stand blender or food processor to puree. This creates more mess and more dishes to clean in the process. An immersion blender allows you to puree the soup right in the pot.
An immersion blender isn't just for making soup. It can be used to blend batters, mix beverages, and make smoothies. Many models come with attachments like whisks, chopper bowls, and drink beakers. Some models have removable shafts that can go in the dishwasher. Basic one-speed, single piece models are available for less than $20.
Deborah Neyens (author) from Iowa on October 06, 2012:
Thanks, Taeches, Mary, and Specialk. This soup is one of my old favorites. I've been making it for many years. I appreciate the comments, votes, and shares. Enjoy!
Karen Metz from Michigan on October 05, 2012:
Thanks for the recipe! I love squash and can't wait to try this. Thanks again!
Mary Hyatt from Florida on October 05, 2012:
I'll bet this is delicious....I'll let you know how my family likes it. We all love squash, so I know we will.
I can see why this Hub got HOTD. Great job. I voted it UP, 5 stars, shared, Pinned and Tweeted.
Dianna Mendez on October 05, 2012:
This is a very elegant soup to serve to guests. I love squash and this flavor would add a sweet treat to the dish. Voted up.
Deborah Neyens (author) from Iowa on October 05, 2012:
Awesome, Denise! Thanks for the report back.
Denise Handlon from North Carolina on October 05, 2012:
I just finished cooking up my pot of soup and it turned out GREAT! It was my first attempt at a butternut squash soup recipe and it was so easy to follow your instructions. I'm very pleased with the results and can hardly wait for dinner. :)
Deborah Neyens (author) from Iowa on October 04, 2012:
Thanks, Peanutritious. The color of the soup is so beautiful for an autumn meal. The curry and ginger add just the right kick to enhance the natural sweetness of the squash. Enjoy.
Tara Carbery from Cheshire, UK on October 03, 2012:
I love butternut squash and pumpkin. The flavour and colour is wonderful. Can't wait to try this with the extra kick from curry and ginger. Yum!
Deborah Neyens (author) from Iowa on October 03, 2012:
Thanks, Denise. This is one of my tried and true recipes. I've been making it for years.
Deborah Neyens (author) from Iowa on October 03, 2012:
Oh, I'm so glad, Julie! Thanks for the feedback.
Denise Handlon from North Carolina on October 02, 2012:
Thanks! I have a squash that I intend to make soup with and this is just the ticket! I was looking for a good recipe. Rated up/U/A
Jools Hogg from North-East UK on October 02, 2012:
Deb, tried this recently and it did not disappoint - absolutely yummy and the whole family loved it. Definitely one of my regular soups from now on, thanks :o)
Deborah Neyens (author) from Iowa on August 28, 2012:
Thanks for reading and commenting, Nell and Curiad!
Curiad on August 28, 2012:
Have to try this one !
Nell Rose from England on August 28, 2012:
I hate to admit that I have never tried squash! lol! so this is a good place to start, thanks! voted up and tweeted!
Deborah Neyens (author) from Iowa on August 28, 2012:
Thanks for reading and commenting, Robie. I think the ginger really adds a nice element to the soup. I hope you do give it a try.
Robie Benve from Ohio on August 28, 2012:
That looks yummy! I made a similar dish once, but with jack-o-lantern pumpkin and without ginger, and my family loved it. Have to try yours too. :)
Deborah Neyens (author) from Iowa on February 26, 2012:
Thanks, jools! If you try it, let me know what you think. Cheers.
Jools Hogg from North-East UK on February 26, 2012:
This is a great recipe. I have only ever had butternut squash once. I will give this a try next weekend. I love curry flavours so I am sure I will enjoy this.
Cindy Murdoch from Texas on October 19, 2011:
For an onion they really are. 4 of them in a bundle costs $3. But they are good! Good idea to grow them. They did not make it thru the drought in my garden.
Deborah Neyens (author) from Iowa on October 19, 2011:
I never think of leeks as expensive, since I can pull them right out of my garden, but I do sometimes substitute onions when I run out of leeks.
Cindy Murdoch from Texas on October 18, 2011:
I got to make this wonderful soup today. Great recipe. I also incorporated a hub with a less expensive variation on your soup in a recipe series that davenmidtown and I started today. You might want to check it out. The less expensive version can never be as good as yours, because leeks impart such a good flavor. But I only provided my recommended substitutions, they will stll have to come here to get the recipe, so the backlinks will help you. Great recipe.
SanneL from Sweden on October 15, 2011:
This soup sounds so delish and you just opened up my appetite!
I believe the ginger and the curry gives this soup a nice boost.
Thanks for sharing,
diane sing from Madison, WI on October 15, 2011:
Great Recipe. Looks very easy to prepare and doesn't require too much equipment. I am trying it out today. Thanks for sharing.
Hillbilly Zen from Kentucky on October 12, 2011:
No wonder this was Hub of the Day -what a fantastic recipe and skillfully written narration! I'll definitely have to try this...right after I get Ms. Lizzy's goat off my stairs ;) Congratulations, Ms. Deborah, and thanks for sharing this.
Snurre on October 12, 2011:
Excellent recipe! Will definitely give it a go. Congrats on being hub of the day!
Carrie Smith from Dallas, Texas on October 12, 2011:
Congratulations on being the hub of the day. Your ideas and photos are really great. My stepmom loves anything butternut squash so I will be passing this along to her!
Frannie Dee from Chicago Northwest Suburb on October 12, 2011:
This sounds wonderful, will try. Thanks!
johncimble from Bangkok on October 12, 2011:
wish i had some now! thanks for sharing :)
Tony Fischer from Southeastern Michigan on October 12, 2011:
We have been talking a lot about butternut squash soup lately and this seems to be a great recipe to try.
ladybluewriter from United States on October 12, 2011:
All I got to say is you are making me hungry. I love Butternut squash. Thanks for the recipe on how to make this.
Nadine M AuCoin from in a crack house in fort mcmurray on October 12, 2011:
Yummy!!! This not only looks delicious, it sounds delicious!! I just know it has to be!!! very very well written, I cannot wait to make this delightful looking and sounding great recipe--thank you so very much for sharing it--I absolutely love butternut squash!!!
JS Matthew from Massachusetts, USA on October 12, 2011:
Congrats on the Hub of the Day! I love curry (I wrote a Hub on making 3 different Cambodian Curries) and this is another great way to enjoy it! Nice job! Voting up and sharing.
Barbara Bethard from Tucson, Az on October 12, 2011:
WOW Hub of the Day! Congratulations! I love butternut squash and this recipe sounds wonderful however I don't think it is going to wait for Turkey Day! :)
Stephanie Henkel from USA on October 12, 2011:
Congratulations on being named Hub of the Day! Your colorful and artistic presentation of this delicious sounding soup made it a perfect selection. My family loves butternut squash, and this soup looks like something that would please them. I'll bet it would freeze well, too, for those like myself who can't seem to cook in smaller quantities. Voted up!
Liz Elias from Oakley, CA on October 12, 2011:
Congrats on Hub of the Day! Well-written instructions, great photos! I can almost smell it cooking!
For myself, however, I'd make my usual substitutions to create a vegetarian version--using vegetable boullion--but otherwise, I think it sounds wonderful!
I don't own an immersion blender--it's not in the budget--but I think the old hand-crank food mill would serve the purpose as well, and in a single batch, by perching it over another large pot. ;-)
I love cats, so I don't like using the usual 'more than one way....' saying...so I'm going to say instead, "there's more than one way to get a goat off the stairs." ;-)
Voted up, interesting, beautiful, and bookmarked....still wishing for a 'delicious' button....
Arlene V. Poma on October 12, 2011:
Congratulations on "Hub of the Day". Like I've said before--you are on a roll, Deborah, so keep writing. I had butternut ravioli last month for the first time, and it was delightful. I'm sure this soup is the same. I'm not too crazy about curry, but I could give it a try. I got rid of my immersion blender decades ago. I made such a mess in the kitchen. Don't ask me how I can do this, but it was enough for me to donate it to Goodwill.
Deborah Neyens (author) from Iowa on October 12, 2011:
Thanks for reading and commenting, everyone. If you try the recipe, would love to hear your feedback.
Rose Clearfield from Milwaukee, Wisconsin on October 12, 2011:
Just back to say congrats on getting Hub of the Day!
A.CreativeThinker on October 12, 2011:
This looks like a very tasty and elegant soup. I love Butternut Squash. Thanks for sharing and giving me another idea to try for squash. Congratulations on "Hub of the Day"! Take Care. :)
dinkan53 from India on October 12, 2011:
Surely going to try this. I only saw butternut squash in vegetable shops and super markets, don't even think about bringing it to kitchen and cook it, as i was unaware of some kind of recipe to make it. I m going to grab one of the butternut squash on my next possible opportunity and bookmarking this hub for the future reference. Thanks for sharing and rating it up^^^^^^^
SJmorningsun25 on October 12, 2011:
Looks wonderful! Thanks for sharing. Congrats on the Hub of the Day--a lovely fall treat for a lovely fall day! Voted up.
c1234rystal on October 12, 2011:
This looks incredibly delicious and makes me really sad that I don't have an oven right now. Maybe I could try boiling the squash, but then it wouldn't have the nice roasted flavor...
RTalloni on October 12, 2011:
How good this looks. Thanks much for sharing the recipe--I'm looking forward to trying it soon--and for reminding me that I want one of those immersion blenders!
Congrats on Hub of the Day--what a delightful pick!
Peggy Woods from Houston, Texas on October 12, 2011:
This is a delicious sounding soup and eye appealing as well. Thanks for the recipe. We love our immersion blender and use it frequently.
Zach from Colorado on October 12, 2011:
I've never really tried cooking with Butternut Squash because it's mainly used in sweet recipes involving brown sugar and butter. This however is right up the savory side of squash. Thanks for the recipe and congrats on Hub of the Day!
Cynthia B Turner from Georgia on October 12, 2011:
I've never tried butternut squash. I will now. Thanks for sharing the recipe. Congrats on Hub of the Day!
Dora Weithers from The Caribbean on October 12, 2011:
Beautiful! Butternut is my favorite squash, and I make a very good soup from it. This is a welcome upgrade. Will definitely try it. Thanks!
Marissa from United States on October 12, 2011:
I've always wanted to try a butternut squash soup. This seems easy enough and delicious. I might ask for an immersion blender for Christmas too...;) Congrats on having the Hub of the Day!
Cindy Murdoch from Texas on October 12, 2011:
I have this one bookmarked! It's still as beautiful as it was the first time looked at it!
Congrats on the hub of the day!
Kristin Trapp from Illinois on October 12, 2011:
This soup sounds absolutely delicious and looks beautiful. I love the color and the fact that you add ginger to it. And you're right; it would be a wonderful start to an elegant Thanksgiving meal. Congratulations on hub of the day.
Carolus from USA /Portugal on October 12, 2011:
Looks like a great recipe!
Denise Handlon from North Carolina on October 12, 2011:
This recipe looks simple and I do love curry, so...I'm planning on giving it a try. Looks great! Congratulations on your Hub of the Day.
Moon Daisy from London on October 12, 2011:
This looks so lovely, and I think I could manage to make it! And I have a stick blender. This will give me a good reason to actually use it. :)
Donna Cosmato from USA on October 12, 2011:
This sounds yummy and looks like it would be an elegant addition to any dinner. The pictures are gorgeous and just whetted my appetite. Enjoying this soup may just get to be a new holiday tradition for our family. Thank you for sharing this.
asmaiftikhar from Pakistan on October 12, 2011:
Tasty recipe thanks a lot for sharing this unique and full of benefits recipe.
cardelean from Michigan on October 12, 2011:
Your recipe is very simple and sounds delicious. I'm not a fan of curry but I still think I'll give it a try. Thanks for another great recipe and congrats on having the hub of the day!
Brenda Trott, M.Ed from Houston, TX on October 11, 2011:
My stomach starts to growl when I read your hubs. I'm going to be putting this one on the Thanks Giving table this year. Thanks for posting.
Simone Haruko Smith from San Francisco on October 11, 2011:
This is an elegant dish indeed, and that the ingredients come from your garden must make it taste even better! Thanks so much for sharing the recipe!
Farmer Brown on October 11, 2011:
Thank you for the perfect recipe for our holiday gatherings!
Deborah Neyens (author) from Iowa on October 10, 2011:
Thanks to you all for your comments. I'm glad you enjoyed reading my recipe. My friend recently asked me for the recipe and I decided that instead of just emailing it to her, I'd write a hub about it. It's such a great fall soup and beautiful, too.
Bobri, I'll be looking for your recipe!
Bobri Dobri from Oklahoma on October 09, 2011:
Very insteresting recipe. First photo is really elegant! I cook similar curried soup, but with zuccini instead of squash and with addition of potatoes and cream :) I'm going to publish my recipe soon.
Rose Clearfield from Milwaukee, Wisconsin on October 07, 2011:
I've seen immersion blenders but have never used one before. Thanks for the info! This soup looks amazing.
Cloverleaf from Calgary, AB, Canada on October 07, 2011:
Hi Deborah, thanks for sharing this really beautiful and elegant soup recipe. I think the curry powder would give it a nice kick. Bookmarking and voting up :-)
jenubouka on October 07, 2011:
In one of the restaurants I ran, this soup was a staple during the fall months, great recipe!
princesswithapen on October 07, 2011:
What a great soup idea! Very useful and thanks for sharing this recipe, Deborah.
FloraBreenRobison on October 07, 2011:
I love butternut squash soup. I've never had it curried before.
Shelly McRae from Phoenix, Arizona on October 06, 2011:
The combination of curry and ginger with the squash sounds delicious. A great soup for chilly winter evenings. Lovely hub.
India Arnold from Northern, California on October 06, 2011:
I just want to stair into this bowl of curried squash soup it so beautiful! Anything with curry has my attention and this recipe has a most vibrant color! Your photos . I also enjoyed how clearly written guide. I agree with you, an immersion blender is a priceless time saver!
Thanks for sharing your recipe.
Cindy Murdoch from Texas on October 06, 2011:
That is truly a beautiful dish! And it sounds so yummy. I don't think I've ever cooked a butternut squash. I like curry and ginger, so I'm bookmarking this one to try once it cools off a little here. Looking forward to it. voted up useful and beautiful.