Velvety squash soup

Ah, squash season is upon us. It’s fall, it’s raining in Seattle, and with a hint of curry and ginger, this squash soup will truly warm your mind, body and soul! This recipe is pretty straight forward, but it does take a while to make given that the squash needs to be cooked first. Squash soup

This soup pairs well with bacon wrapped dates! Dates


  • 1 butternut squash (~3 lbs)
  • 1 large acorn squash (~2 lbs)
  • 1 large onion, coarsely chopped
  • 1 apple
  • 2 tsps canola or olive oil
  • 5 c. chicken broth
  • 2 Tbsp molasses
  • 1 tsp curry powder
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • pinch of ground red pepper
  • 2/3 cup coconut milk or half-and-half
  • Garnish: fresh thyme


  • Preheat oven to 425*
  • Cut each squash and the apple in half lengthwise; discard seeds/membranes. Place, cut sides down on a greased baking sheet
  • Toss onion and oil and spread around squash in pan
  • Bake @ 425 for 45 minutes or until squash and onion are tender
  • Cool and scoop out squash pulp from skins, discard skins
  • Place onion, squash and apple in large pot and add broth, molasses and spices
  • Bring to a simmer and then remove from heat
  • Use a hand blender (also called inversion blender) and blend until smooth
  • Return to heat and stir in coconut milk or half-and-half
  • Cook until heated
  • Garnish with thyme and some additional coconut milk

Paleo note: omit molasses and use coconut milk for a delightful and truly paleo soup!

Super mom tip: this is another dish that can be made in a big batch and frozen in smaller portions for easy reheating!


4 thoughts on “Velvety squash soup

  1. Pingback: Bacon wrapped dates |

  2. Pingback: Soup Season – Some Fall Favorites! |

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