Coconut Curry Butternut Squash Soup and home-made pumpkin seeds!

Fall is here and so is the cool weather and fresh squash!

Isn’t she gorgeous?

Split her down the middle to expose the inner beauty.

Bring a few friends along to make it a party.

Remove and reserve the seeds and create something special, waste not want not.

Mix it up well and let it soak.

Spice is nice, fresh is best.

Sprinkle generously, you will be rewarded.

Wrap E’m up tight, it helps them steam.

Shallots are one of our favorite ingredients, they add a layer of flavor we cant live without.

This is the way it usually starts.

Cook them down till golden brown.

Save the juice! Concentrated goodness here.

The squash is good enough to eat right now, control yourself.

Add the squash to the pot and start the party.

Don’t forget to add the soaking liquid, no seeds please.

It’s time to puree it into something creamy and smooth. A stick blender is best but a counter top machine will do just fine.

This is what it should look like, notice no lumps or strings.

Add the coconut milk and see it magically all come together.

Do not over salt or sugar the seeds, the brine has them halfway there already.

When you get it right they are light, crunchy and full of natural fiber.

The sugar gives them a little glaze but can also make your oven smoke a bit, don’t worry it’s worth it.




Affordable. This is what a soup diet is all about.

Coconut Curry Butternut Squash Soup

Serves 6-8


Large cutting board
Large stock pot
Roasting tray
Heavy duty aluminum foil


1 large Butternut squash
32 oz chicken stock
1 can un-sweetened coconut milk
2 Tbs olive oil
2 cups water
2 tsp fresh curry powder
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp powdered ginger
1 tsp white pepper
1 ½ tsp salt
1 large red onion chopped
3 large carrots chopped
3 large stalks celery chopped
1 large shallot chopped
1 large clove fresh garlic smashed

To prepare:

The squash:

Pre-Heat oven to 375

Wash and halve the squash. Remove the seeds and place them in a bowl with two cups water, 1 tsp salt, ½ tsp curry powder and a ½ tsp cinnamon, mix well and set aside.

In a separate container mix ½ tsp turmeric, ½ tsp powdered ginger, ½ tsp white pepper, ½ tsp salt and ½ tsp curry powder. Incorporate and sprinkle evenly on top of the prepared squash.

Cover the squash in heavy duty foil and place in pre-heated 375 degree oven. Cook until fork tender, about 1 hour.

When finished, scoop out the flesh with a spoon. reserving any accumulated juices and add it to the stock pot.

The vegetables:

Clean and peel the vegetables and then chop them roughly. Place them all in a large stock pot over low heat with two Tbs of olive oil. Cover the stock pot and cook down the vegetables slowly while the squash is roasting. Stir occasionally, do not allow them to burn.

The pumpkin seeds:

When the squash is done, drain the soaking liquid from the seeds and set aside. Separate any pumpkin flesh from the seeds and then place them evenly onto a shallow roasting pan. Sprinkle very lightly with salt and sugar then place them into the oven. Set the timer for 20 minutes, at the halfway point remove the tray and “stir” the seeds. Place back in the oven and continue roasting until the seeds are golden brown, about 10 to 15 minutes more depending on the size of the pumpkin seed.

All together now:

Add 1 tsp curry powder and ½ tsp white pepper to the stock pot and increase the heat to high. Stir continuously for 3 minutes. Add the soaking liquid from the pumpkin seeds and the 32 ounces of chicken stock, stir well incorporating all ingredients. Remove from heat and puree till smooth. When the texture is creamy and smooth add the can of coconut milk and mix well. Cook over low heat for a few minutes more and serve.

*Serve piping hot with roasted pumpkin seeds on the side.

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