Curried Butternut Squash Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

A creamy, gently-spiced butternut squash soup sweetened with honey and packed with flavor. If you've never tried beer in a soup recipe before, you're in a for a treat. It gives the soup a creamy richness that's balanced perfectly with warming spices.

Inspired by:

recipe updated May 14, 2020


  • Red onion icon
    Red onion
    1 (135g)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Celery stalk icon
    Celery stalk
    1 (45g)
  • Carrot icon
    1 (50g)
  • Butternut squash icon
    Butternut squash
    600g (about 1)
  • Lime icon
    2 (200g)
  • Curry powder icon
    Curry powder
    2 tsp (4g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Coriander seeds icon
    Coriander seeds
    1 tsp (2g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ tsp (1g)
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Beer icon
    500ml (2⅛ cups)
  • Umami paste icon
    Umami paste
    1 tbsp (18g)
  • Honey icon
    1 tbsp (21g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Sea salt icon
    Sea salt
    as needed
  • Greek yogurt icon
    Greek yogurt
    300g (about 1¼ cups)


  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Tm5 bowl

Step preview

  1. Add curry powder, cumin seeds, coriander seeds, ground cinnamon, red onion, garlic clove, fresh chili, celery stalk, carrot and extra virgin olive oil to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 5 sec, speed 5
  4. Sauté - approx 8 min, varoma, speed 2
  5. Then add beer, umami paste, honey, butternut squash and sea salt to the TM5 bowl
  6. Cook - approx 15 min, 100°C, speed 1
  7. Purée - approx 20 sec, speed 9
  8. Add lime, sea salt and greek yogurt to a clean small bowl
  9. Mix with teaspoon
  10. Serve
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