Health Tips > Recipes > Soups > Cinnamon and Curry Butternut Squash Soup

Cinnamon and Curry Butternut Squash Soup

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butternut squash soup



  • 1 large butternut squash (about 3 lb.), peeled
  • 6 cups chicken broth or water
  • 2 Tbsp. oil
  • 2 tsp. curry powder
  • ½ tsp. cinnamon
  • 1 medium onion, chopped
  • Salt to taste
  • Juice of 1 small lime or lemon


Cut the squash in half and remove seeds. Cut the two halves into chunks and put them into a large pot with the broth or water. Simmer until tender, about 15-20 minutes.
While the squash is cooking, heat the oil in a small frying pan and stir in curry powder and cinnamon. Add the chopped onion and sauté 4 minutes, adding additional oil if necessary.
Puree the squash and the curry – onion mixture in a food processor in 2 batches and return to the pan. Reheat.
Check the seasoning and add salt to taste and the juice of the lime or lemon.

Additional Information:
You may serve with toast points and garnish with small scallions or finely chopped parsley.

Yield: 6 servings

Nutritional Analysis (per serving):
Calories: 146
Fat: 5 g
Carbohydrate: 24 g
Sodium: 541 mg
Fiber: 7 g 
Sugar: 5 g
Protein: 5 g

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