Blog PostCurry Buttercup Squash Soup

September 21, 2019


Curry Buttercup Squash Soup

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4


  • 1 buttercup squash
  • 1 large onion (chopped)
  • 2 tbsp olive oil or butter
  • 4 cloves garlic (minced)
  • 1 tbsp ginger (minced)
  • 1 cup heavy cream
  • 3 cups chicken or vegetable stock
  • 1 1/2 tbsp curry powder
  • 1/4 tsp paprika
  • 1/4 tsp cinnamon
  • salt
  • freshly ground pepper


  • Preheat oven to 300 F.
  • Place squash on a parchment or foil-lined baking sheet. Bake for 2.5 to 3 hours. When done, the skin should be caramelized and fork tender. Let cool for at least 15 minutes.
  • Cut in half lengthwise and scoop out and discard seeds. Spoon the flesh into a bowl.
  • Season onions and garlic with pepper and 1 tsp salt and sautee over medium heat until fragrant and soft.
  • Add the curry powder, paprika, cinnamon, and 1 tsp salt, stirring and letting the spices toast for 1 minute.
  • Add the cream, stock, and ginger. Cover the pot and simmer on low for 20 minutes.
  • Add the squash and and blend everything together with an immersion blender until smooth. Cover and simmer on low for another 10 minutes.
  • Garnish with a splash of cream and toasted pumpkin seeds and serve.