Curried Butternut Squash Soup

I had my first taste of curried butternut squash soup when I was a teenager. I was round at my friend Aimee’s house and her lovely mumma, Ann, whipped a version up which was just gorgeous.

I tried to create it some few months later and came up with this version. It’s incredibly low in fat and perfect for a weekend lunch – or even as the base for a vegetable curry.



  • 2 large butternut squash
  • 1 large white onion
  • 1 tbsp vegetable oil/a few sprays of a low calorie alternative
  • 1 tbsp garlic purée
  • 2 pints of vegetable stock
  • 2 tbsp mild curry powder
  • 2 tsp smoked paprika
  • 2 tsp chilli powder
  • salt & pepper


  • A stick blender



  1. Peel, deseed and cube the butternut squash into 2cm pieces. Then dice the onion.
  2. In a large stock pot, heat around 1 tbsp of oil (or an alternative, such as Frylight). Add the onion and garlic purée and sweat on a medium heat until soft. Fill the kettle and boil.
  3. Add the butternut squash to the pan and pour the hot stock over the top, it should just cover the vegetables. Bring to the boil.
  4. Once boiling, put the lid on the pan and turn the heat down. Simmer for around 20 minutes, or until the squash is soft.
  5. Take the soup off the heat and blitz with the stick blender until smooth.
  6. Return the pan to a low heat and add the curry powder, smoked paprika, chilli powder, along with a good sprinkling of table salt and a generous few cracks of black pepper. Taste the soup then add more spice/salt if required.


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