Already have an account?
Get back to the
Dinner Recipes

Butternut Squash Soup

A touch of curry powder and fresh ginger gives this velvety-smooth, comforting soup, created by Jamie Geller of, extra warmth for cool fall days.

Click through to learn how to make a comforting Creamy Thai Coconut Soup!


10 servings

Total Time

Cook Time


  • 2 lb. cubed, peeled butternut squash
  • 1 medium onion, minced
  • 1 c. coconut milk
  • 1/2 c. white wine
  • 1 tbsp. grated peeled fresh ginger (or 1 tsp. ground ginger)
  • 2 cloves garlic, chopped (or 2 frozen crushed garlic cubes)
  • 1 tsp. curry powder
  • 1 tsp. kosher salt
  • 1/4 tsp. dried thyme



Combine all ingredients with 6 cups water in 6-qt. pot. Cover; bring to boil over high heat. Reduce heat to simmer; cook, covered, until squash is soft, 30-40 minutes.

Use immersion blender, potato masher or fork to purée or mash squash and continue cooking 10 minutes or until soup is slightly reduced and thickened.

Ladle into bowls, and if desired, serve garnished with sprig of fresh thyme.

This recipe originally appeared in our print magazine.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.