A bowl of curried butternut squash soup, smooth and golden orange, on a blue and white patterned plate.

Butternut Squash Soup

By John R. Beckett

Sweet and spicy soup that smells like a candle cooking.

Ingredients

Serves 4 to 6.

  • 1 butternut squash, peeled and diced
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped fine
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 2 tablespoons curry powder (Deep brand is great)
  • 1/4 teaspoon red chili powder, optional, to taste
  • 2 cups water
  • 2 tablespoons McKay's chicken seasoning
  • 1 can coconut milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda (anti-gas)

Method

  1. Peel and cube the butternut squash. The skin is tough, so be careful with the knife. Or, cut the squash into large chunks, remove the seeds, pressure cook 8 minutes, then remove the skin with a butter knife or spoon.
  2. Fry the onion in the oil until clear, adding in the garlic.
  3. Add the butternut squash, unless you pressure cooked it.
  4. Add the salt, chili powder, and curry powder. Stir to coat the squash and stir-fry for 5 minutes.
  5. Transfer the stir-fry mix to a large pot.
  6. Make broth by mixing the McKay's chicken seasoning with the water.
  7. Add the broth, coconut milk, and maple syrup.
  8. Simmer covered until the squash is soft.
  9. Blend until smooth.

Back to Recipes.