Coconut Curry Squash Soup

Another soup you say? Yep. Let’s just go ahead and say I’m doing a “Soup Series.” I love my emersion blender when it starts to get chilly out.


It’s squash season!! The squashes pictured are delicata but any type will do.


2 large squash (can be any variety…ie butternut, delicata, acorn)

2 cans coconut milk

1 cup broth (I used organic vegetable)

1-3 TBS of curry powder (depending on how spicy you want it)

1 TBS diced fresh ginger (optional)

2 cloves diced garlic

1 large onion – chopped


Cut Squash in half, place on cookie sheet face down and bake at 350 for 25min or until the inside is tender. Set aside to cool.

Sauté fresh ginger, garlic, and chopped onions in 2 TBS olive oil until onions are becoming translucent.

Scoop out the insides of the squash and discard the skins. Add into the onion mixture and stir for about 1 min. Add the coconut milk and broth and bring to a boil. Reduce heat and simmer for about 15-20 min. Turn off heat and use emersion blender to liquefy ingredients. Turn stove back to low and cook for an additional 10 minutes.

Top with a dollop of sour cream, creme fraiche, or greek yogurt.