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Curried Butternut Squash Soup

Modified from Costco Connection


  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 2 celery stalks, chopped
  • 1 Granny Smith apple, chopped
  • 1 tablespoon curry powder
  • 4 cups reduced-sodium vegetable or chicken broth
  • 2 butternut squash (about 2 pounds each), peeled, seeded and chopped into 2-inch cubes
  • 2 bay leaves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. Cube squash and roast in oven at 425 degrees for 50 minutes to an hour or until tender.
  2. Heat oil in a large stockpot over medium-high heat.
  3. Add onion, apple and celery and cook 4 minutes, until soft.
  4. Add curry powder and cook 1 minute, until curry is fragrant.
  5. Add broth, squash, bay leaves, salt and pepper and bring to a boil.
  6. Reduce heat to medium-low, partially cover and simmer 15 minutes.
  7. Remove bay leaves and, working in batches, puree soup in a blender or food processor.
  8. Add cream and enjoy!