A Big Batch of Curry Butternut Squash Soup

Fall is just around the corner and soup season is nearly here. My favorite soup for a crowd is Curry Butternut Squash. Why, yes! The recipe serves 32, a "party sized recipe" from my book Cook like a Caterer. It makes a huge pot perfect for entertaining and to fill up the freezer for the cool months ahead. Cutting the recipe in half makes a generous amount, but don't shy away from making it... soup is for sharing!

Creamy, smooth Curry Butternut Squash Soup served in hollowed mini pumpkin

Creamy, smooth Curry Butternut Squash Soup served in hollowed mini pumpkin

Curry Butternut Squash Soup

Many first time tasters are surprised that the curry in this recipe is not overwhelming and the color is as delicious as the soup. Curry butternut squash soup is especially nice for a Fall party and is charming served from a mini hallowed pumpkin.

Serves 32

8 tablespoons olive oil

8 cups onions chopped

6 teaspoons curry powder

1 teaspoon ground ginger

1 teaspoon cayenne pepper

8 quarts butternut squash cubed

3½ quarts chicken broth

3 cups heavy cream

  1. Heat oil in large pot, add onions. Cover and cook over medium heat until soft, stirring often (about 5 minutes).

  2. Add curry powder, ground ginger and ½ teaspoon of cayenne, stir 30 seconds. Add squash and broth, bring to a boil and reduce heat to medium low. Cover and simmer until squash is very tender (about 30 minutes).

  3. Puree soup in batches, in blender, until smooth.

  4. Return to same pot. Stir in cream and add salt, pepper and cayenne to taste.


  • Vent blender when pureeing soup to keep steam from building up.

  • The soup can be made in advance up to where the cream is added and will freeze well.

  • You can decrease the curry for a milder flavor or substitute pumpkin pie spice if you like.

  • Serving in hallowed out mini pumpkins is great for a plated single serving... a larger pumpkin is great on a buffet.