Fiona’s favourite Curried Pumpkin-Butternut squash Soup recipe
Impress your taste buds and your guests with this crowd-pleaser!
This cozy Curried Pumpkin-Butternut Squash Soup with Crouton Mix is my own creation, lovingly developed over the years. It features simple, easy-to-find ingredients like pumpkin or butternut squash, butter, curry, turmeric, and a crouton mix made with raisins, dried cranberries, apple, and whatever bread I have on hand. It’s my absolute Fall favourite, though I happily make it year-round.
This recipe is quick and easy enough for a comforting weekday meal but also has the added bonus of wowing guests—perfect for entertaining with ease! Plus, it’s easily adaptable to suit dietary restrictions, including vegetarian, dairy-free, or vegan options.
Note: The amounts entered below are not absolutes since most of them will depend on the size of the squash you’re using and how “warm” you like your curries, so “best guess” applies!
HERE’S THE FULL RECIPE OF MY CURRIED PUMPKIN-BUTTERNUT SQUASH SOUP
Soup Ingredients:
- 2-3 tbsp butter
- pumpkin (small to medium) or butternut squash (medium to large) – skin and seeds removed, roughly chopped
- medium (or large) onion – chopped roughly
- 1 tsp curry powder
- 1 tsp turmeric powder
- broth (veggie or chicken) or “Better than Bouillon” paste and water
Directions:
- On medium heat, add butter to large pot, once it starts to melt, add the onion and squash. Add more butter if you find the veggies sticking.
- When the veggies start to soften, add the spices. Mix well and continue to stir until fragrant (add more or less depending on your heat preferences).
- At this point, I add about 1 Tbsp of “Better than Bouillon” chicken paste then add enough water to just cover the veggies. If you’re using ready-made broth (veggie or chicken) or some version of broth, same rule applies, cover the veg. It’s better to use less liquid now as you can always thin it out later.
- Allow the soup to gently boil, stirring occasionally, usually around ½ hour. As the squash breaks down, the soup will naturally get thicker. I prefer a thicker soup but feel free to add a bit more water/broth if you think it’s getting too thick.
- Once everything is super soft and breaks down easily with a fork, turn the heat off and let it cool before blending it. You can use either a hand-held or stand-up version, just make sure it’s not too hot since it can be a bit splashy!
- That’s it! This soup is great for serving right away, in the fridge for leftovers or freeze portions to be pulled out on a cold winter’s day.
Crouton Mix Ingredients:
- 1-2 apples – peeled & seeded, roughly chopped (whatever variety you have nearby)
- ½ cup raisins
- ½ cup dried cranberries
- ¼ cup finely diced onion, optional
- Butter
- Bread (fresh or slightly stale) – small cubes, roughly ½ inch. Use whatever bread is on hand or your favourite. I am a big fan of using sourdough, artisan or multigrain. I’ve even used leftover focaccia!
- Optional: add cooked (leftover) chicken or pork (roast, tenderloin, etc), cubed
Directions:
- If using onion, add butter to a frying pan and cook until it starts to soften. Add rest of ingredients and continue to stir until the raisins start to soften and the bread gets a bit of colour.
- Pour or ladle the soup into a bowl and add the croutons to the centre. Easy peasy but oh so very tasty and this adds a wonderful texture to the rich, creamy soup!
Alternatives: This recipe is incredibly adaptable so feel free to swap things out as needed. Here are a few suggestions:
- Replace butter with olive oil (or coconut oil, just watch your temperature).
- Use water or veggie broth/bouillon instead of chicken.
- Use gluten-free bread or skip altogether, it’s still a nice “crouton” mix to enjoy without it.
ULTIMATE COMFORT FOOD MADE EASY!
I would LOVE to hear your thoughts and experiences with my all-time favourite Fall and Winter recipe: Curried Pumpkin-Butternut Squash Soup!
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