curried butternut squash soup by

Curried Butternut Squash Soup

  • Author: Ashley Thomas


  • 1 tablespoon avocado oil or fat of choice
  • 1 onion, roughly chopped
  • 4 cloves garlic, chopped
  • 1-inch knob ginger, chopped
  • 1 Serrano pepper, chopped (remove ribs if you don’t want this to be too spicy)
  • 2 teaspoons curry powder
  • 2 teaspoons coriander powder
  • 1 teaspoon paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black peppercorns
  • 5 cups chicken stock
  • 3 large carrots, roughly chopped
  • 1 medium butternut squash (approx. 2 ½ pounds), peeled, seeded and cubed
  • raisins, garnish


  1. Heat oil in a dutch oven or soup pot over medium heat. Add onions and pinch of salt.
  2. After about 10 minutes or once the onions turn soft and translucent, add garlic, ginger and serrano pepper.
  3. After a couple minutes add the spices and let them bloom.
  4. Add the stock, carrots, butternut squash. Cover and cook for 30 minutes, or until the vegetables are soft.
  5. Puree with an immersion blender or in batches in a food processor or blender.
  6. Garnish with raisins and serve.


If you are okay using a microwave, you can stab the butternut squash with a fork in several places and microwave it for 5 minutes to make it easier to peel and cube.

Adjust the amount of stock/broth to your liking. This recipe will make for a thick soup.