Velvety Curried Butternut Soup with Rich Chicken Stock

Golden, creamy, and packed with cozy flavour—this butternut soup is like a warm hug in a bowl. With its silky texture and hint of gentle curry spice, every spoonful brings a perfect balance of sweetness and savoury goodness. It’s the kind of dish that turns simple ingredients into something seriously special, whether you’re serving it as a starter or sipping it from your favourite mug. Comfort food just got a glow-up—smooth, rich, and irresistibly moreish! 🍲✨

Curried Butternut Flavours

Butternut is a deliciously sweet winter squash. It cooks into a soft fibrous mash, easy to blend into a smooth paste. Its gentle candy flavours create a versatile food base that is easily enhanced with any seasoning. Something a little lively, like the curry spice used in this butternut soup recipe, creates a particularly amazing sensation when combined with the sweet nuances of creamed butternut.

Butternut also brings a wide variety of health benefits to the table. It is high in fibre and rich in anti-inflammatory properties. As well as being an abundant source of antioxidants and vitamins. The most notable being beta-carotene which, converted to Vitamin A in our bodies, promotes good skin health and eye care.

Ingredients

• 1 Onion
• 1 tsp Chicken Stock Optional
• 1 kg Butternut Peeled and cubed
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tsp Mild Curry Spice
• 2 tbsp Flour
• 1 cup Milk
• 100 ml Cream
• 1 litre Hot Water
• Black Pepper
• croutons of your choice
• garnishing

Method

Butternut Magic 🔥

Heat up your pot and let that butter melt into golden goodness—then toss in your chopped onion and fry till it’s soft, sweet, and smelling irresistible. In goes the butternut cubes—give them a quick dance in the pot before pouring in enough water to just cover them. Sprinkle in your stock and sugar, then let it bubble away until the butternut is melt-in-your-mouth soft.

Meanwhile, whip up a smooth paste with flour, curry spice, and a splash of milk—no lumps allowed! Stir it into the pot to bring that silky thickness. Add more milk to loosen things up to your liking. Blend it all until velvety smooth, swirl in some cream, crack over black pepper, and serve it up hot—bowl or mug, your call. 🍲✨

Irene Muller

Creamy Butternut Soup with Chicken Stock & Warm Curry Spice

Golden, creamy, and packed with cozy flavour—this butternut soup is like a warm hug in a bowl.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: dinner, Lunch

Ingredients Method

Ingredients

  

• 1 onion
• 1 tsp chicken stock
• 1kg butternut peeled and cubed
• 1 tsp sugar optional
• 1 tsp salt
• 1 tsp mild curry add more if you like it hot
• 2 tbs flour
• 1 cup milk you can use coconut milk
• 100ml cream
• 1litre hot water
• black pepper
• croutons of your choice
• garnishing

Method

 

1. Fry the onion in the butter.
   
2. Add the butternut.
3. Cover the butternut with water. Add the stock and sugar.
4. Boil until the butternut is soft. Mix the flour and curry powder with a little bit of milk until it forms paste. Add to the butternut.
5. Use the milk to reduce thickness of the soup.
6. Pour the mixture into a blender and blend until smooth.
7. Add a little cream and fresh black pepper.
8. Serve in a bowl or your favourite mug, sprinkeling croutons and garnish.