curried butternut squash soup

While traveling for work, I went to the Big Pickle in St. Michael's for lunch. I had been there this past summer with Tanya and we had the most awesome fried pickles and Bloody Mary's. Since I was going to be in the area, I knew I had to stop in.

However, knowing that getting just the fried pickles would not be a balanced meal, I decided on their curried butternut squash soup for an accompaniment. The soup was absolutely delicious and I vowed to recreate it at home. Although this is not an exact replica, it is so good and a great replacement.
serves 4-6

1 butternut squash
2 Tbsp. olive oil
3 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. sweet curry powder
1 tsp. garam masala
1 tsp. cumin
dash of cayenne pepper
1 14 oz. can of coconut milk
32 oz. chicken stock

Preheat oven to 350° F. Cut butternut squash in half, lengthwise and scoop out seeds. Drizzle with about 1 tablespoon of olive oil and place, flesh-side down, on a baking sheet. Roast for about 40 minutes or until tender. Allow to cool enough until you are able to handle it with your hands. Peel off skin and chop.

In a pot, bring remaining olive oil to medium-high heat. Add carrots, onion, and garlic. Saute until onions are tender. Add coconut milk and chicken stock and stir. Add spices and butternut squash. Bring to a boil and then simmer for about 15 minutes or until butternut squash is tender. Use an immersion blender to blend until smooth. 


  1. That looks and sounds delightful. Totally making that sometime soon :)

  2. I´m gonna try this, I´m a soup lover so I adore this post! :)


  3. YUM!! I'm keeping this one on my list of food to make. Squash is my favourite, and I love soup.

    I just did a pretty cool Vegan Tuesday today if you're interested :)



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