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Curried Butternut Squash Soup

Curried Butternut Squash Soup


Curried Butternut Squash & Black Bean Soup



  • 1 medium-sized butternut squash, peeled and cut into ½” cubes (about 6 cups)
  • 2 Tbsp. olive oil
  • 2 C. chopped onion
  • 4 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 4 tsp. curry powder (or to taste)
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 32 oz. chicken stock
  • 2 cans black beans, rinsed
  • Optional Garnish – 2 tsp. minced fresh thyme or cilantro


Preheat oven to 350 degrees.

Toss butternut squash cubes with 2 Tbsp. olive oil; spread out on baking sheet to one layer; roast in oven for about 45 minutes or until tender.

In large soup pot, sauté onions and garlic in remaining 2 Tbsp. olive oil until tender; stir in curry powder, cinnamon and nutmeg; sauté one minute more.

Add roasted squash and chicken stock to soup pot; bring to a boil and simmer about 10 minutes; add one can black beans; simmer 5 minutes more.

Cool mixture slightly and puree in blender or food processor; return to soup pot and add remaining beans; simmer about 5 minutes; turn off heat and stir in Oakhurst Almond Goodness or Oakhurst Lowfat Milk.

Serve with minced herbs if desired.

Serves 6-8

Author: Pam Stuppy, Oakhurst Dairy Dietitian