Food and Drinkrecipe

Recipe: Curried Butternut Squash Soup

I made this soup over the weekend even though I’m not particularly fond of Butternut Squash. My husband is OBSESSED though — so I thought to share how I did it. Thanks to WW for the recipe.


  • 3 pound(s) butternut squash, peeled, seeded and diced into 1-inch cubes
  • 2 medium onion(s), peeled and quartered
  • 29 oz canned chicken broth
  • 1 1/2 tsp curry powder
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 1/4 cup(s) fat-free sour cream
  • 1 medium scallion(s), thinly sliced, for garnish


  • Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don’t worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)
  • Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
  • In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.

I ended up NOT taking a final picture of the product because my husband was feeling a bit manic that evening and packed it away before I could. LOL — but here’s a shot from WW.

Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.