Recipe: Light, flavorful Spicy Butternut Squash Soup is an ideal first course

Spicy Butternut Soup is a good choice for a first course because it is light and flavorful. No cream. No butter. It’s primarily pureed vegetables and broth. If serving to young children, you can reduce the amount of curry powder and ginger, if you like.

For a vegetarian version, use vegetable broth instead of chicken broth. Either way I like to sprinkle some toasted sesame seeds on top as a garnish, along with a leaf or two of cilantro and a lime wedge off to the side for optional use.

Spicy Butternut Squash Soup

Yield: 8 servings


7 to 8 cups 3-inch to 4-inch chunks of peeled butternut squash

About 4 cups chicken or vegetable broth (see cook’s notes)

1 large yellow onion, peeled and chopped

1 tablespoon mild curry powder

1 tablespoon minced fresh ginger

1/2 teaspoon ground coriander

Salt and pepper to taste

Optional garnish: Toasted sesame seeds, fresh cilantro leaves, fresh lime or lemon wedges

Cook’s notes: If soup is too thick, add additional broth until the desired consistency is reached. If desired, soup can be prepared in advance. Place cooled soup in airtight nonreactive container and refrigerate up to two days. Reheat chilled soup on medium heat, stirring occasionally, until hot.


1. Combine squash, broth, onion, curry powder, minced ginger and coriander in a large pot or Dutch oven. Bring to boil on high heat; reduce heat to low, cover and simmer 30 to 40 minutes or until squash is very tender.

2. Puree in food processor fitted with the metal blade in small batches until smooth. Or puree with a handheld immersion (stick) blender. Taste and add salt and pepper as needed. If you want more spicy heat, add hot sauce to taste.

3. Ladle into bowls and sprinkle with toasted sesame seeds and float 2 cilantro leaves on each serving. Serve with lime or lemon wedges on the side for optional use.

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