Curry Sage Butternut Squash Soup Recipe | Soup Recipes | PBS Food

Curry Sage Butternut Squash Soup

Curry Sage Butternut Squash recipe

Food blogger Adrianna Adarme says vegans can omit the heavy cream in this butternut squash soup recipe from the Fresh Tastes blog.


Yield: 4 servings


  • Olive oil
  • 1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved
  • Ground cumin
  • Ground coriander
  • 9-10 whole fresh sage leaves
  • 1 shallot, minced
  • 1 teaspoon Madras-style curry powder
  • 2-3 fresh sage leaves, minced
  • 1 garlic clove, minced
  • 3 cups veggie stock
  • Salt
  • 1/4 cup heavy cream, plus more for garnish


  1. Preheat the oven to 400 F degrees. Rub the butternut squash with olive oil and place it face side down on a parchment-lined baking sheet. Roast the butternut squash for 30-35 minutes, until it's tender with a fork. Remove and set aside until it's cool enough to handle.
  2. Meanwhile, let's make the garnish. Rinse out the seeds, discarding any pulp. Sprinkle the seeds with a pinch of cumin, pinch of ground coriander and a pinch of salt. In a small skillet, add a teaspoon of olive oil. When hot, add the seeds, toasting them on both sides, about 2-3 minutes. Remove them with a slotted spoon and set aside.
  3. To the same skillet, heat a tablespoon of olive oil until hot. Add sage leaves and fry until the leaves are crispy and the edges are lightly browned, about 1-2 minutes. Remove with a slotted spoon and set aside.
  4. To a stock pot, placed over medium heat, add a tablespoon of olive oil. Add the minced shallot and cook until translucent, about 3-5 minutes. Add the spices: 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, Madras-style curry powder, minced sage leaves and minced garlic clove. Cook until the spices and garlic are fragrant, about 1 minute. Scoop out the butternut squash flesh and add it to the pot, along with the veggie stock. Cover the pot, turn the heat to medium low and simmer for 10-12 minutes. In batches, carefully transfer the soup to a blender and pulse until very smooth. Transfer the soup back to the pot and salt to taste. I added about 3/4 teaspoon. Stir in the heavy cream and heat until warm. Divide the soup between bowls and garnish with butternut squash seeds and fried sage leaves.
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