Curried Butternut Squash Soup

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This is one of my all time favorite winter soups!

It is super easy and quick to make and most importantly it fills you up quick on a cold winter’s day.

After making this soup several times before I often found the Butternut squash too over powering and sweet so I changed up my strategy and added some kick to the pot with cumin and cayenne.


  • 1 Large Butternut Squash (peeled and cut into cubes)
  • 1/2 Sweet White Onion (chopped)
  • 2 Tbsp Fresh Thyme
  • 4-5 Cloves Garlic (Minced)
  • 3 Tablespoons Olive Oil
  • 2 Tsp Ground Cumin
  • 2 Tsp Cayenne Pepper
  • 1/2 Tsp Turmeric
  • 8 Cups Chicken Broth (I always use the powdered NO MSG stuff)
  • Salt & Pepper to taste

1) In a large pot, heat up the oil then throw in the onions to brown them.

2) Add in your garlic and Butternut Squash cubes mixing constantly to allow it to coat in the olive and onion.

3) Slowly add in 3 cups of the broth and bring to a boil.

4) Add in your thyme and spices and mix.

5) Add in the rest of the broth and bring to a boil. Let everything simmer on medium for about 15 – 20 mins or until the squash is soft.

6) Remove from the heat and using a hand held blender puree the soup mix until it is smooth.

7) Return back to the heat and bring to a boil again allowing everything to cook a bit more for about 5 mins.

Serve it up and enjoy 🙂

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