In the Kitchen

Curried Squash Soup

Squashes are in abundance, people! I saw them for 47 cents a pound the other day, which is the best price I’ve ever seen for individual squash (as in, not buying them in a 50 lb bag). The soup recipe I am about to share with you is a great way to use up squash from the garden or to get your squash fix if you haven’t had any yet this year. I have to admit, I don’t actually LOVE squash. It wouldn’t be my go-to vegetable if I had limited room on my plate, but I DO love this soup. It is simple and has lot’s of flavour, which is an important feature for me, I guess, since I feel like I always write that line, or something akin to it, on my blog posts. It only requires two dry spices-curry powder and cumin-and you can tailor it to your liking, heat-wise. If you like it hot, I recommend Sharwoods Extra Hot Curry Powder. I didn’t want to make it too spicy, so I just used a no-name brand cure powder. I have wimpy friends when it comes to the spiciness of their food (don’t worry, I’ve told them that to their faces!). Also, the fresh cilantro is a must for this soup, so don’t skimp out on that. Hope you enjoy this favourite of mine!

Print Recipe
Curried Squash Soup
Flavourful and easy to make, this is a great way to use the squash from your garden or take advantage of fall squash prices. It freezes well too!
Prep Time 20 minutes
Cook Time 45-55 minutes
Servings
bowls
Ingredients
  • 1 tbsp butter
  • 2 large carrots
  • 1 large buttercup or butternut squash (about 4 cups)
  • 1 large onion
  • 3 cloves garlic
  • 4-5 cups chicken broth
  • 1.5 tsp curry powder
  • 1 tsp cumin
  • 1 tsp salt (I used homemade chicken broth, so I needed more, but add to suit your taste)
  • 1 tsp pepper (optional)
  • 1/4 cilantro leaves
Prep Time 20 minutes
Cook Time 45-55 minutes
Servings
bowls
Ingredients
  • 1 tbsp butter
  • 2 large carrots
  • 1 large buttercup or butternut squash (about 4 cups)
  • 1 large onion
  • 3 cloves garlic
  • 4-5 cups chicken broth
  • 1.5 tsp curry powder
  • 1 tsp cumin
  • 1 tsp salt (I used homemade chicken broth, so I needed more, but add to suit your taste)
  • 1 tsp pepper (optional)
  • 1/4 cilantro leaves
Instructions
  1. Gather your ingredients.
  2. Peel squash, remove seeds, and chop into pieces (about 3/4-1 inch cubes).
  3. Peel and dice carrots into 1/4 inch cubes.
  4. Peel and dice onion.
  5. Peel and mince garlic cloves.
  6. Place squash, carrots, onions, and garlic into a large pot over medium heat, and sauté for 10 minutes.
  7. Add the broth, curry powder, cumin, salt and pepper.
  8. Cook for 30-45 minutes, until squash and carrots are soft.
  9. Use a potato masher to mash up the squash and carrots.
  10. Wash and chop cilantro, and mix into the soup.
  11. Taste, and add more salt and pepper, if desired.
Recipe Notes

Recipe Credit: Linda Nadj

4 Comments

  1. Jen

    October 18, 2016 at 6:46 pm

    Where did you see them for that price! I will have to add this to my butternut squash soup recipes…sounds yummy!

    1. Kendra

      October 19, 2016 at 11:34 pm

      I honestly can’t remember lol! I think it was either Food Basics or Freshco.

  2. Jen

    October 19, 2016 at 9:55 pm

    This was on our menu tonight. Delicious! Except we put it in the blender for a smoother consistency…but still great taste (but I forgot to pick up the cilantro for it…I know you said it was a must…but I didn’t have any to add) 🙁 I’ll try to pick some up to add to the leftovers. 🙂

    1. Kendra

      October 19, 2016 at 11:33 pm

      Yay, so glad to hear that you tried it and like it! I promise the cilantro will make it even better!!!

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