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Curried Butternut Squash Soup

Butternut squash brings freshness, flavor and nutritional goodness together in one vibrant, colorful package. A winter squash, it makes a wonderful addition to any cook’s culinary repertoire and is the perfect seasonal ingredient to spice up your menus during the chilly fall and winter months. Whether roasted, baked or puréed, this versatile food—with its velvety texture and buttery flavor—makes a colorful and healthy addition to holiday feasts and everyday meals that family and friends are sure to enjoy. 

Butternut Squash Preparation

Using a vegetable peeler, remove the skin of the squash.

Using a large sharp knife, cut the squash in half
lengthwise, then scoop out the seeds.

Chop the squash as desired for your recipe.

Curried Butternut Squash Soup

Serves 6-8 | This soup can be easily prepared in advance and reheats well. Serve as the first course of an elegant holiday meal or for a casual evening supper with a simple green salad.


  • 2 Tbsp butter
  • 1 1/2 cups chopped onions
  • 1 tsp minced garlic
  • 1 1/2 Tbsp curry powder
  • 1Tbsp brown sugar
  • 1 butternut squash (about 2-1/2 lbs), peeled and cut into 2-inch chunks (approximately 6 cups)
  • 1 Golden Delicious apple, peeled and cut into eighths
  • 3 cups chicken broth
  • 1 cup coconut milk
  • Salt
  • Freshly ground pepper


Melt butter in stockpot over medium heat; add onions and garlic and cook, stirring occasionally, until onions are tender, about 5 minutes. Stir in curry powder and brown sugar.

Add squash, apples and chicken broth to the onions. Bring to a simmer, then reduce heat to low, cover and cook until squash is tender, about 30 minutes.

Working in batches in a food processor, purée squash mixture until smooth. Transfer back to stockpot, stir in coconut milk to desired creaminess, and return to a simmer. Season soup to taste with salt and pepper.