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Chunky Curried Butternut Squash Soup

Chunky Curried Butternut Squash Soup

by Aruna Kumar


  • Butter – 2 T
  • Onion-1/2
  • Anaheim pepper-1
  • Butternut squash-1
  • Nutmeg powder-a pinch
  • Curry powder -2 tsps
  • Red chili powder-a pinch
  • Salt to taste
  • Heavy cream-1/4 cup
  • Water- 4 cups


  1. Bake Butternut squash and mash with your hand when it has cooled down.
  2. Chop onion and Anaheim pepper very finely.
  3. In a pot melt butter over low heat,
  4. Add onion to the heated butter and sauté  until translucent then
  5. Add the Anaheim pepper and let cook for 10 minutes.
  6. Add salt, red chili powder and curry powder, mix well.
  7. When the curry powder separates from the butter then stir in the mashed butternut squash, heavy cream, nutmeg and water.
  8. Let it boil for 20 minutes.   Add more water if required to get a soupy consistency.

Serve soup with toasted garlic bread.

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