Recipe: Curried Squash Soup

Recipe: Curried Squash Soup

by Chris Kresser

Published on

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.

This post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your unique needs.

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

Ingredients:

  • 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

Directions:

  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.

Enjoy!

For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator.

Leave a Reply

[if lte IE 8]
[if lte IE 8]