Curry Maple Butternut Squash Soup

Curry Maple Butternut Squash Soup

Photography taken by Michelle Williams


My husband Franklin and I were both home on maternity/paternity leave after the birth of our little guy Sutton Grey Williams when my parents came over with a killer butternut squash soup that my stepmother had made. Craving more of it, Franklin came up with his own crazy delicious version. Knowing how amazing a cook he is, I decided to photograph along the way in hopes that the soup was good enough to share with you all. And, well, here we are!

FYI, I am full of it—the soup that is—couldn’t stop eating it.


Curry Maple Butternut Squash Soup




PREP TIME: 10 minutes

BAKE TIME: 50 minutes

COOK TIME: 1 hour

TOTAL TIME: 2 hours


9 Servings


Butternut Squash (6 lbs)

Garlic (3 large cloves, miced)

Vidalia Onion (1, sliced)

Carrots (1/3 lb, peeled)

Cayenne (1/4 tsp)

Cinnamon (1 tsp)

Nutmeg (1/2 tsp)

Sea Salt (2 tsp)

Pepper (1/2 tsp)

Red Curry Paste (1/4 cup)

Vegetable Stock (4 cups)

Chicken Stock (4 cups)

Apple Cider (1 cup)

Vermont Maple Syrup (2 tbsp)



Cutting Board

Chefs Knife

6.5 Quart Stock Pot with Lid

Immersion Blender

TO PREP YOUR BUTTERNUT SQUASH. preheat your oven to 400°.

Cut your butternut squash in half length-wise. Use a spoon to remove all of the seeds in it's center. Use your peeler to remove the skin your butternut squash. 

On your cutting board, cut your butternut squash and carrots into cubes. 

Coat your butternut squash and carrot cubes in olive oil and spread them flat on your baking sheet. 

Bake for 50 min.

TO MAKE IT FLAVORFUL. in your stock pot, on low heat, sweat your onions, garlic, and carrots—about 20 minutes.

Add in your cayenne, cinnamon, nutmeg, salt, pepper, red curry paste, roasted butternut squash and carrots. Mix together and cook for 5 minutes.

Add your vegetable stock, chicken stock, apple cider, and maple syrup. Let cook over medium heat for 5 minutes.

Use your immersion blender to blend till smooth.

Serve in a bowl and top with pepitas.