Butternut Cream Soup (using our Korma sauce)

This Butternut Squash Korma Curry Soup combines the natural sweetness of butternut squash with the aromatic flavors of our Korma curry, creating a delicious and comforting dish that's perfect for any occasion.


1 organic butternut squash
7 oz Rupen's Korma curry sauce
4 cups Vegetable broth
1 C. tbsp olive oil
Salt and pepper


Peel, seed, and dice the organic butternut squash.
In a large pot, heat olive oil over medium heat. Add the diced butternut squash and sauté for 5-7 minutes or until it begins to soften.
Pour in the Rupen's Korma curry sauce and stir to coat the butternut squash.
Add the vegetable broth to the pot, ensuring it covers the butternut squash and curry mixture. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes or until the butternut squash is tender.
Use an immersion blender or transfer the soup to a blender in batches to puree until you reach your desired consistency. If you prefer a chunkier soup, you can skip this step.
Season the soup with salt and pepper to taste. Stir well and adjust the seasoning according to your preferences.

Note: Serve the soup warm, paired with naan bread or rice for a complete and satisfying meal.

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