Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.

Everyday Food, September 2009


Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).


Reviews (16)

132 Ratings
  • 5 star values: 38
  • 4 star values: 56
  • 3 star values: 23
  • 2 star values: 13
  • 1 star values: 2
Rating: 5 stars
We love this recipe. I’ve made it for years every autumn/winter Since it was published in September 2009. My husband who is not a big vegetarian eater loves this soup, that should tell you a lot. It’s great with some quality crusty bread. I like to make it with chicken stock for more protein. It’s great with vegetable stock also. I like to use a little less chicken broth if I am pouring out of a larger carton, I will usually use around 25 to 28 ounces. We like it a little on the thicker side. I also try not to blend too much of the soup because we like it chunky. I’ve even made the soup with no onions for someone who is not eating onions and it was still tasty! It is excellent, easy and even better the next day! Enjoy!
Rating: 5 stars
I kept out the cream, and added slightly more curry - it was still really tasty!
Rating: 5 stars
This is my favorite soup recipe! I’ve made it several times and it’s always a hit.
Rating: 5 stars
I don't own a blender so I mashed the squash with my potato masher. Wonderful chowder! It's a keeper!
Rating: Unrated
I made this recipe for my vegan (dairy free) family and they loved it. My children ages 4 and 7 have begged me to make it again and that's really saying something! I replaced the heavy cream with low fat coconut milk and it was fantastic. It really gave it a very indian flavor. I also tried adding a pinch of garam masala and pre roasting the squash to give it a sweeter/more in depth flavor. It was excellent.
Rating: Unrated
I found this recipe about a year ago and it has become a staple in our house! Came back tonight to remember the ratios of ingredients because I'm making it for a small dinner party and realized I'd never reviewed it. I have to tell you that as a chronic recipe changer, it's worth noting that I never deviate from this recipe at all. It's perfect the way it is... delicious and filling and beautiful served with a green salad and crusty bread. Even if you don't think you like butternut - try it!!!!!
Rating: Unrated
This recipe was great! My boyfriend and I loved it and it was SO easy! I used chicken broth and half and half instead and it was great! Will definitely make again.
Rating: Unrated
This recipe is amazing!! I made this last night and pureed the entire batch. It would also make a great Indian dish with Chickpeas in it over Basmati rice!! Make sure you buy some NAAN to eat with it!!!
Rating: Unrated
This is a great recipe. I used half butternut squash and half pumpkin and I puréed the entire batch rather than half of it so my 1 year old could eat it too (she only has four teeth). She loved it and so do we. Definitely a keeper recipe. Can serve with sprinkled chives or green onions and sourdough rolls... Mmmmm.
Rating: 5 stars
WOW! This recipe is fantastic just as written. Not bland- It has just the perfect amount of seasoning. The only substitution I made was that I used chicken broth instead of vegetable broth. I would make this for guest or take to a potluck. Everybody asked for seconds and I will be adding this to my recipe box!
Rating: Unrated
Thanks, Martha! I really enjoy this recipe. I added a pinch of cayenne pepper which goes nicely with the curry and adds a bit of depth and heat. To other contributors, don't assume that this recipe is bland because of my additions and a previous contributor's. A very quick, easy, and delicious soup! Thanks again!
Rating: Unrated
I found the soup to be a little blah...I added apple cider, fresh ground ginger, fresh ground apples and brown sugar. Yum!
Rating: Unrated
I thought this was good but be careful which curry you use. I had Muchi curry from Whole Foods in my pantry and didn't realize that this is a much spicier curry than normal curry (I don't use it much). I've since learned this is true b/c there is a blend of three peppers. This curry overpowered the soup and was also a bit too spicy. I think it would have been better with a more mellow curry seasoning.
Rating: Unrated
This turned out delicious! I used cumin instead of curry, and the change was seamless.
Rating: Unrated
Very satisfying and flavorful soup - not too spicy, not to soupy (has a fantastic texture)...with a piece of toasted crusty bread and a salad, you have a VERY complete meal.
Rating: Unrated
WOW! This soup is one of the best butternut squash soup recipes I have made - for that matter, it is one of the best soups I have made! Delicious flavor and easy to make! Highly recommended.