Fresh and Spicy Squash Soup

  • serves 8


48 Ratings
Directions for: Fresh and Spicy Squash Soup


2 Tbsp vegetable oil

2 onion, chopped

1 clove garlic, chopped

1 stalk celery, chopped

¼ cup minced gingerroot

¼ cup chopped fresh coriander

tsp ground coriander, seeds

1 tsp ground cumin

½ tsp each salt and pepper

¼ tsp grated lemon, rind

¼ tsp turmeric

¼ tsp hot pepper, flakes

8 cup cubed peeled butternut squash, (3 pounds)

1 tomato, chopped

4 cup chicken or vegetable stock

1 can (400 mL) coconut, milk

½ cup fresh coriander, leaves


1. In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.

2. Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.

3. In blender or food processor, purée soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.

See more: Soup, Dinner, Lunch, Hot and Spicy, Vegetables, North American, Side, Fall, Healthy, Dairy-Free

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