Curried Butternut Squash Soup

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November 3, 2014
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Curried Butternut Squash Soup

Homemade Autumn Butternut Squash Soup with Bread

Curried Butternut Squash Soup


  • 1 Large Butternut Squash
  • 1 TBS EVOO
  • 2 TBS Coconut Oil
  • 1 TBS Ghee
  • 1 leek, rinsed and sand removed - sliced
  • 1 large onion, chopped
  • 3 large carrots, medium dice
  • 3 sprigs of thyme
  • 1 TBS Curry Powder
  • 1 tsp Garam Masala
  • Salt & Pepper to taste
  • 2 cups Unsweetened Almond Milk
  • 1 TBS Maple Syrup (and extra for a topping)
  • Greek Yogurt or Creme Fraich to top


Preheat Oven to 350 F

Halve 1 Butternut Squash lengthwise, scoop out seeds and use EVOO to oil a baking sheet. Place squash flesh down on the baking sheet. Use EVOO to oil the top of the squash. Bake for 30 minutes, or until soft.

Heat a large saute pan on medium, add 2 TBS coconut oil and 1 TBS ghee (for flavor-optional). Add 1 large onion, chopped and a tsp of salt. Allow this to cook for about 3 minutes. Then add in 1 sliced leek, 3 chopped carrots, 3 sprigs of thyme. Finally mix in your spices, 1 TBS curry powder, 1 tsp garam masala, 1 tsp cracked black pepper, and 1 TBS salt. Allow this mixture to cook until vegetables are soft and slightly caramelized. Warm 1 cup of almond milk and pour the milk into the vegetable mixture with 1 TBS local maple syrup (not pancake syrup, folks). Cook for 5 more minutes.

Scoop out the flesh of the butternut squash and combine with vegetable mixture into the pot. If you have an immersion blender, blend the ingredients in the pot. If not, do half of the squash and half of the vegetable mixture x2 until creamy.

Top with greek yogurt/creme fraiche and maple syrup, if desired.

Eat up!

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