Curried Butternut Soup - Kitchen Chatters
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  • 2.5 lb Butternut squash, peeled and chopped into 1 inch cubes
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 ½ Tablespoon curry powder
  • 1 teaspoon sea salt
  • 2 tablespoons honey
  • Individual drizzle of All-natural plain yogurt (optional)


In a larger pot add canola oil over medium-high heat, sauté onion and garlic for about 6 minutes.  Once the onion becomes tender add chopped butternut, chicken broth, curry powder, and salt; stir add simmer for around 15 minutes or until butternut is tender.  Stir in honey before blending with either an immersion blender or in a regular blender (in batches).  If desired, drizzle yogurt over individual soup before serving.

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