French Style Butternut Squash Soup with a Touch of Curry
Prep time
Cook time
Total time
This French style butternut squash soup is simple ingredients, but powerful flavor. Butter, squash, shallots, a touch of curry, a wild drizzle of salt and pepper, and of course, a heaping spoonful of creme fraiche. It’s simple, but so good, exactly my mother’s type of cooking, soup therapy in a bowl, guaranteed to feed not only your belly, but also your soul with every bite.
Serves: serves 3-4
  • 1 butternut squash, skin removed and cut into 2 inch chunks
  • 2 shallots, peeled and minced
  • 2 cups of water
  • 2 tablespoons of salted butter
  • 1 teaspoon of curry powder
  • ½ teaspoon of cinnamon
  • generous pinches of salt and fresh ground pepper to your liking
  • heaping soup spoon full of creme fraiche
  1. Peel and dice your shallots.
  2. Remove the skin from the squash and cut into coarse 2 inch chunks.
  3. Melt the butter in a dutch oven. Add the shallots. Saute on medium low heat for 5 minutes until soft.
  4. Add the squash pieces, the curry and cinnamon. Stir with a wooden spoon to coat with the butter and shallots.
  5. Pour in the water. Stir again. Cover and cook for 45 minutes, until the squash is soft when pressed with a fork.
  6. Puree with a hand blender. Add the creme fraiche. Puree a little more. Serve warm.
  7. My mom loves to serve this with a mild blue cheese called Fourme d'Ambert. It's delicious but impossible to find here in the states.
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