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Recipe: Curried Squash Soup


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This soup has a mild, not too spicy curry taste. Any winter squash can be used, but butternut or Hubbard squash are probably best. If you like it hot, use 1 medium sized jalapeño pepper (or more), seeded and finely chopped.

curried squash recipe
This curried squash soup is a simple, but hearty recipe.

Type of dish: Lunch, Soup
Servings: 4-6
Oven Temp: 350°F (180°C/Gas 4)
Equipment: roasting pan, large stockpot, food processor or blender


  • 4 cups roasted winter squash of choice
  • 1 TB coconut oil
  • 3 cups chicken stock
  • 1 TB fat of choice (preferably ghee)
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 tsp mild curry powder
  • 1/8 tsp cardamom powder
  • 1 can (13½ fl oz) coconut milk
  • sea salt and black pepper to taste
  • 1½ TB cilantro, chopped for garnish



  1. Preheat oven.
  2. Cut squash in half, scoop out seeds and pith, rub with coconut oil, place cut side down in a roasting pan and bake for 30 to 40 minutes.
  3. When cooked, let cool and then scoop out flesh.
  4. In a food processor or blender purée squash and chicken stock until smooth.
  5. Melt fat of choice in a saucepan over medium heat, add onion and sauté until soft and slightly browned, about 8 minutes.
  6. Add garlic and spices and continue to cook for 1 minute.
  7. Stir in coconut milk, transfer to food processor or blender with squash/chicken stock mix and purée until completely smooth.
  8. Transfer the soup to a large pot and let simmer on low heat for 10 minutes.
  9. Finally, serve in soup bowls garnished with cilantro.


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Chris Kresser in kitchen
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