Curried Butternut Squash Soup

Author: @artisanpastry serves: 6 Time: 10’prep+30′

Difficulty: easy


  • 4 lbs. butternut squash
  • 1 medium onion, diced
  • 1 medium apple, peeled and diced {I used a gala}
  • 2 garlic clove, minced
  • 1 cup mushrooms
  • 1 zucchini
  • ¼ cup olive oil
  • 2 tsp. curry powder
  • ½ tsp. ground ginger
  • 3 cups chicken/vegetable broth
  • 1 cup coconut milk
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • Cayenne pepper to taste
  • *Shot of ginger juice at the end gives this soup some snap.


Add everything (except liquids) on a parchment lined pan. 

Throw it in the oven at 350° until nicely browned.

Remove and place all ingredients in a pot, add the liquids and simmer. Adjust seasonings as you see

While that is coming together, juice a good size piece of ginger. Put aside.

Once soup has come together, take it off the heat and puree.

Add the ginger juice and stir through.

Serve with bread or salad.

Freeze: portion freeze for easy meals.

Bon appetit


I love soup. I find it easier to load up my nutrient count with soups as you can add anything!

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