Curried Butternut Squash Soup

A silky smooth butternut squash soup spiced up with Vanns Mild Curry.

Curried Butternut Squash Soup

Butternut squash and Vanns Mild Curry powder are a match made in heaven -- this recipe adds some browned butter to really complete the flavor trifecta, adding the depth of toasted butter flavor to the sweetness of roasted squash and the delicate warmth of Vanns Mild Curry. This is a fairly simple recipe that yields complex results, just the kind of thing you want to have in your repertoire in cooler months.

Spices used in this recipe

Salt, Kosher
Curry, Mild
Aleppo Style Chili Flakes


  • 2 lbs. butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 large carrot, peeled and cut into 1-inch pieces
  • 2 Tbs. olive oil
  • ½ tsp. Vanns Kosher Salt
  • 2 Tbs. unsalted butter
  • 1 onion, diced
  • 4 cloves garlic, sliced
  • 1 Tbs. Vanns Mild Curry
  • 1 tsp. Vanns Aleppo Style Chili Flakes
  • 4 cups low-sodium vegetable stock or water


  1. Heat oven to 400°F. Toss butternut squash and carrot pieces with olive oil and salt and spread evenly on a baking sheet. Roast until tender and browned, about 45 minutes, flipping pieces with a spatula halfway through. Remove from oven and allow to cool slightly.
  2. Heat butter in a large pot over medium heat until lightly browned. Add onion, lower heat, and cook until onion is soft and translucent, about 10 minutes, stirring occasionally. Add garlic and cook over low heat for an additional 5 minutes. Add Mild Curry and Aleppo Style Chili and cook until fragrant, about 2 minutes. Add squash and carrot cubes, followed by water or stock. Stir to combine and bring to a simmer over medium-high heat. Lower heat to medium to maintain a gentle simmer and cook until vegetables are very soft, about 15 minutes.
  3. Remove soup from heat and allow to cool for 20 minutes. Use an immersion blender or a stand blender to puree soup until silky smooth. If using a stand blender, puree the soup in at least two batches. Thin with additional water or stock if needed. Taste for seasoning and adjust salt if desired.

Serves 6-8.

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