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Curried Squash Mushroom Soup

Curry-Infused Squash Mushroom Soup! Roasted squash, sautéed mushrooms, and creamy heavy cream combine in this warm, comforting bowl. Try this recipe tonight!

Cozy up with a bowl of warm, comforting goodness! This curried squash mushroom soup is a true delight, blending the sweetness of roasted acorn squash with the earthy flavor of sautéed mushrooms, all tied together with a hint of warm curry spice. Perfect for a chilly afternoon pick-me-up!

Ready Time

45 mins


4 servings


  • Acorn squash 1 large
  • Butter 2 tablespoons
  • Onion 1 large
  • Garlic 3 cloves
  • Mushrooms 1 cup
  • Ginger 1 teaspoon
  • Curry powder 1 teaspoon
  • Salt 1 teaspoon
  • Black pepper 1/2 teaspoon
  • Chicken broth 4 cups
  • Heavy cream 1 cup
  • Fresh cilantro leaves for garnish


Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds.

Place it on a baking sheet, cut side up, and roast for 45 minutes, or until the squash is tender and caramelized.

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5 minutes. Add the grated ginger, curry powder, salt, and black pepper.

Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Scrape the roasted squash flesh into the pot, then add the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the soup is heated through.

Use an immersion blender to puree the soup until smooth.

Alternatively, let the soup cool and puree it in batches in a blender. Stir in the heavy cream and adjust the seasoning as needed.

Taste and add more salt, pepper, or spices to taste.

Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve warm and enjoy!


Roasting the squash brings out its natural sweetness, which pairs beautifully with the earthy flavor of the mushrooms.

Be sure to scoop out as much of the squash flesh as possible, as it adds immense flavor and creaminess to the soup.

If using an immersion blender, be gentle when pureeing the soup to avoid creating air pockets or froth.

If you’re blending the soup in batches, make sure to blend in small batches to maintain the creamy texture.

When cooking the mushrooms, be patient and let them release their liquid and start to brown – this step adds incredible depth to the soup.

Similarly, take your time when cooking the onions and garlic to avoid burning, as it can affect the overall flavor.

Don’t over-season the soup, as the flavors will meld together during the simmering process.

Taste and adjust as you go, adding more salt, pepper, or spices to taste.

Nutrional Value

  • Calories: 340
  • Total Fat: 24g
  • Saturated Fat: 16g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 6g
Curried Squash Mushroom Soup
Curried Squash Mushroom Soup

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