Butternut squash, curry & fresh ginger soup

Butternut squash, curry & fresh ginger soup
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The very first time Alex came over for dinner, I made this soup. I had no clue what he liked and I thought this classic recipe was a good balance between comfort food and fine dining. Almost a year later, he’s still asking for more.

I did some research and found out that many professional chefs bake the squash. I tried it and I prefer my recipe. It’s quicker and just as delicious.

This soup requires very few ingredients, which makes it an affordable recipe. On top of that, it involves minimal clean-up and it freezes well, so you can enjoy it over and over again.

For those of you who rarely cook fresh ginger and for whom buying a ginger root means wasting most of it, here’s my tip: peel and thinly slice the leftover ginger and store it in a resealable bag. Ginger is easy to grate and cut, even when it’s still frozen.

  • ServesServes 6
  • Prep time5 min
  • Cook time40 min
  • Timeout-
  • FreezingFreezes well


  • 5 cups butternut squash, seeded and diced
  • 30 oz (1 carton, 900 ml) store-bought vegetable broth
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 1-2 tablespoon curry powder (to taste)
  • 1 tablespoon fresh ginger, finely chopped (to taste)
  • 2 tablespoons butter
  • Cream, for serving
  • Salt and pepper, to taste


  1. In a large pot, melt the butter and soften the onion for 10 minutes or until the onion is translucent. Season well.
  2. Add the garlic, curry powder, and ginger and allow the flavours to mellow for a few minutes.
  3. Add the squash and broth. Season again and bring to a boil.
  4. Simmer for 25–30 minutes or until squash is soft.
  5. Using a blender or hand blender, purée the soup until smooth. Adjust the seasoning if needed.
  6. Serve with a dash of cream.
Recipe published on August 19, 2018