Spicy Butternut Squash Soup

Usually we are salad girls for lunch, but in January it is so hard to have salad when it’s so freezing, right?! We’ve turned to soup to warm us up and get our veggies in. This is one of our faves…

boxwoodclippings_spicy butternut squash soup


1 butternut squash (3-4 lbs)

1 onion

2 celery stalks

2 large carrots (or 10 baby carrots)

2 cans chicken broth (28 oz)

1/4 c cream

1 TBSP curry powder


Prep veggies by peeling, and dicing to roughly the same size. Heat 2 TBSP olive oil and saute veggies until onions turn clear. Cover veggies with broth and boil until squash is tender. Add curry powder and salt and pepper to taste. Simmer for the 30 mins. Stir in cream before serving.

The celery gives this a little crunch and the curry powder a little spice. Play around with the amounts of ingredients for your personal taste. We hope you enjoy!

2 Responses to “Spicy Butternut Squash Soup”

  1. kimberly Says:

    I always find it hard to peel butternut squash, its great when you can find it already peeled and diced at Costco!
    By the way, just made your spicy carrot soup last night, loved the the wild rice in it.

  2. LB Says:

    Looks delicious! I bet I could add coconut milk instead of cream. Yum.