Curried Butternut Squash Soup

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Curried Butternut Squash Soup

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Diet: Gluten Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Main Protein: Vegetarian
Cooking Method: Stovetop
Servings: 6
Calories: 121kcal


  • 1 sweet potato peeled and cubed in 1 inch chunks
  • 1 butternut squash peeled, seeded and cubed in 1 inch chunks
  • 2 tsp. olive oil
  • 1 onion minced
  • 2 clove garlic minced
  • 2 tsp. ginger grated or from squeeze tube
  • 3 tsp. curry paste mild or spicy
  • 1/2 tsp. cumin
  • dash pepper
  • dash salt
  • 4 cups vegetable broth
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Add all ingredients to large freezer bag. Remove excess air, seal, and freeze. 

Stovetop cooking instructions:

  • Thaw.
  • Dump bag contents into a large stovetop pot. Add 2 cups of water. Bring to a boil. Turn heat down and simmer until the sweet potato and squash are soft. Allow it to cool a bit. Blend with an immersion blender until relatively smooth.


Calories: 121kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 654mg | Potassium: 603mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19361IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 1mg