Curried Squash Soup Recipe With Spiced Pumpkin Seeds

By Lisa Odegard

curry squash soup lisa odegard naturally savvy

Perfect for Meatless Monday, this squash soup recipe is simple yet so full of flavor.

I love this time of year because squash is so abundant. I feel compelled to use it in as many ways as possible!
This recipe is great for Lacto-Ovo Vegetarians and is also Gluten-Free. (Serves 6).


  • 1 sweet potato*
  • 1 ½ acorn squash*
  • 6 tbsp unsalted organic butter
  • 1½ quarts vegetable stock
  • ¼ cup whole milk
  • ¼ tsp fresh ground nutmeg
  • 1 red onion peeled, trimmed, and finely diced
  • 1/3 tsp curry powder
  • ¼ tsp ground ginger
  • salt and pepper


Preheat the oven to 350 degrees F. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season squash with salt and pepper. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 hour. Bake sweet potato until soft (about 40 min). In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion with all spices listed above. Pour in chicken stock and bring to a simmer. Cook about 20 minutes.

When squash is soft, scoop out the insides of the squash and sweet potato and throw out the skin. Then puree the sweet potato and squash in a blender, add milk as you are blending. Add the pureed squash to onions and hot stock. Use low heat until soup is heated through. Do not allow soup to simmer or boil. Season soup with salt and pepper and add more spices if necessary. Garnish soup with crème fraiche or spiced pumpkin seeds.

*Note: You can substitute the sweet potato and acorn squash with 2 butternut squash if you would like. Also, see recipe for spiced pumpkin seeds on another page.

By Lisa Odegard| February 10, 2014
Categories:  Recipes
Keywords:  Healthy Kitchen

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Lisa Odegard

Lisa Odegard

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