Serves 4

Prep time 10 min.

Cook time 20 min.


2 Tbsp. butter

3/4 cup sliced leeks or chopped shallots

4 cups cubed butternut squash

2 tsp. curry powder

1 Tbsp. packed light brown sugar

2 cups College Inn® Chicken Broth

Sour cream or Greek yogurt, optional

Chopped fresh chives, optional


  1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

  2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

  3. Purée squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.

Try These Other Delicious Recipes

View All Recipes

Chicken Coconut Curry Soup

Cook Time: 20 min

View Recipe

Beef Bourguignon Soup

Cook Time: 1 hour, 20 minutes

View Recipe

Pan-Roasted Cauliflower Soup

Cook Time: 30 minutes

View Recipe

Portobello Beef Barley Soup

Cook Time: 1 hour, 10 minutes

View Recipe

Chicken & Vegetable Soup with Pistou

Cook Time: 30 minutes

View Recipe