Curried Butternut Squash Soup

The oven and blender do all the work for you when you make this gorgeous, spicy and creamy Curried Butternut Squash Soup.



  1. Preheat oven to 400 degrees F
  2. Line baking sheet with parchment paper and set aside.
  3. Poke holes all over butternut squash with a fork and microwave squash on high 3 minutes in microwave
  4. Allow Squash to cool and then peel, halve lengthwise, scoop seeds out with a large spoon, trim ends and cut into 1-inch chunks
  5. Spread squash, onion, and shallot on baking sheet.
  6. Sprinkle vegetables with salt and cumin.
  7. Drizzle with olive oil and toss
  8. Bake 30 minutes or until squash is fork tender
  9. Remove veggies from oven and allow to cool 10 minutes
  10. Add veggies to blender and add the stock and curry paste.
  11. Blend on high one minute.
  12. Add salt to taste
  13. Reheat soup in a large pot or dutch oven.
  14. To garnish (optional)
  15. Drizzle with unsweetened coconut milk, garnish with torn cilantro/Thai Basil and chopped spicy cashews.