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Spiced Squash Soup

Given it’s Fall, fresh squash and apples are found in abundance, if not synonymous with the season. Personally I have always found squash soups to be a little sweet for my liking. In playing around a bit with ingredients I have found a blend of squash, apples, coconut, curry and other spices that I can appreciate. It’s mixture of savory, sweet, tang with an after taste of cream from the coconut milk, a blend that appeals to my palate. I call it Harvest Soup and will be one of the first soups I sell at the soup stand this month. The butternut squash is one of the most nutritious veggies. It offers a variety of vitamins, minerals and antioxidants as well as digestive fiber. Luckily it tastes great and its low in calories. Apples have long had their own good standing in health benefits, and as it is said will keep the doctor away. Coconut milk aka a “miracle liquid” has a long list of health benefits, but most importantly it keeps your body ticking as it should while fighting off diseases. All of these robust ingredients accented with spices found in curry, such as turmeric, ginger and cumin make this soup not only a treat for the tastebuds but a veritable powerhouse in health benefit offerings.

What you Will Need:

  • Soup pot

  • Grater for Ginger

  • Knives

  • Measuring spoons

  • Measuring cup

  • Pan (optional for caramelizing onions – can easily been done in the soup pot).

  • Baking sheet if you want to roast/bake squash in order to soften before cutting into cubes.

  • Blender


  • 1 tablespoon olive oil or coconut oil

  • 1 onion or leek, chopped

  • 6 garlic cloves minced garlic

  • 1 tablespoon minced peeled fresh ginger

  • 2 cups water (stock – veggie or chicken)

  • 1 cup canned coconut milk

  • 1 teaspoon salt

  • 1 tablespoon curry

  • ½ teaspoon of turmeric

  • ½ teaspoon of cinnamon

  • ¼ teaspoon cardamom

  • 2 (12-ounce) fresh cubed butternut squash or acorn squash

  • Pumpkin Seeds (optional for garnishing)

  • Cilantro leaves (optional for garnishing)


  1. Heat a large heavy saucepan over medium-high heat.

  2. Add oil to pan; swirl to coat.

  3. Add onion, garlic and ginger; sauté 1 minute. Mix in spices: turmeric, curry, cinnamon and cardamom

  4. Add 2 cups water, salt, and squash; bring to a boil.

  5. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.

  6. Add coconut milk

  7. Place squash mixture in a blender.

  8. Blend until smooth.

  9. Garnish with additional pepper and cilantro leaves, if desired.

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