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Butter Squash Curry Soup

ButterSquashSoup        My sister had an early Thanks Giving dinner last week due to travels. She didn’t ask me “what you want to bring!” Instead she TOLD me if I can make and bring butter squash soup! Never cooked with it before so I did some research!
Butternut squash is a fruit that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins. I went with the curry and a little spicy side :)

“In Australia it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin.

Butternut squash finds common use in South Africa. It is often prepared as soup or grilled whole. Grilled butternut is typically seasoned with spices such as nutmeg and cinnamon, or stuffed (e.g. spinach and feta before wrapped in foil and then grilled). The grilled butternut is often served as a side dish to braais (barbecues) and the soup as a starter dish.” -Wikipedia

So, I decided to make a Roasted Butter Squash Curry Soup! This recipe is vegetarian and could be vegan by replacing the butter with extra virgin olive oil AND using coconut milk instead of cream. This recipe served 10 people well.


6 pounds whole butternut squash, halved lengthwise and seeds removed
4 tablespoons unsalted butter (1/2 stick) or olive oil for vegan
5 garlic cloves
1/2 medium yellow onion
2 table spoons of curry powder
3 cups low-sodium vegetable broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon of ground garam masala
1 teaspoon of ground coriander
1/2 cup heavy cream
2 table spoons of garlic powder
2 table spoons of fresh lime juice
1 long green hot pepper or green pepper with seeds removed
1/2 cup of chopped fresh ginger
Salt and pepper to taste!


1/2 cup of chopped cilantro – vegan/vegetarian
1/4 cup of chopped scallions – vegan/vegetarian
1/2 cup of sour cream – vegetarian
1/2 cup of chopped crispy bacon bits


Heat the oven to 425°F and arrange a rack in the middle.
Use a baking pan (1-2″ deep) filled half way with water. Place the squash pieces cut-side up. Brush all of it over the top with olive oil and insides of the squash halves. Season generously with salt and garlic powder. Roast until knife tender, about 1 hour. You can place the pepper on top of the squash for the last 10-15 minutes to be roasted as well.

When the squash is ready-when it is soft inside-remove it and let it cool off (30-60 minutes). Then scoop all the inside and place it in a bowl. Add the roasted pepper as well. Add salt and pepper.

Using a food processor, mix the onions, garlic, ginger, and lime juice together.

Melt the butter in a good size pot. Then add the food processor mixture and cook for a couple of minutes. Then add the curry, coriander, and garam masala to the pot. Mix well and then add in small chunks the squash and pepper. Keep mixing as you add!

Add the broth slowly and keep mixing. When everything seems to be mixed, turn off the heat. Now the purée process begins. In a blender-in small batches-purée the content of the pot. Use another pot to dump everything in.

In a medium heat stir the purée and add the cream (and more salt and pepper to taste). After the cream has been added, cook in low heat for 10-20 minutes. And You are done!

Garnish and serve and enjoy!

© 2013

Posted in appetizer, dinner, lunch, soup, vegan, vegetarian on November 27, 2013.

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