Anita’s Creamy Butternut Squash Soup

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4 cups peeled and cubed butternut squash, boiled

3 cups water

1 cube chicken bouillon

1/2 teaspoon curry powder

1/2 teaspoon cinnamon, ground

1/3 teaspoon ginger, ground

1/4 teaspoon freshly ground black pepper

2 Tablespoon fresh squeeze lemon juice

heavy cream drops (to drizzle after)

pumpkin seeds (for garnish)


  1. Use a large pot and fill it with 3 cups of water. Add chicken bouillon. When it starts to boil add cubed butternut squash. Cook for 15 to 20 minutes or until is tender.
  2. Place tender cooked butternut squash with their broth water into a blender and pure until smooth.BUTTERNUT SQUASH BLENDING3. Return to the pot. BUTTERNUT SQUASH IN POT4. Seasoned with curry powder, cinnamon, ginger, black pepper and fresh lemon juice. Heat through and serve warm. Garnish with pumpkin seeds and some drizzles of heavy cream if you like. Enjoy!