Tuesday, November 13, 2012

Taste of Tuesday: GF, SF, DF Curried Butternut Squash Soup

Mmmm... it's that time of year, when squash are abundant and the chill in the air makes me crave soup. 

Looks to me like the tree of life. 

The thing with squash is the cutting it up. I wrestled with this butternut for the better part of an hour with two dull knives (Though squash is known to give even the sharpest knife a run for it's money). I was so proud of myself though when the outcome was a delicious soup. But the very next night, I met Mara Jane King -- "Just put the whole squash in the oven on 400 until your kitchen smells delicious", she said. I couldn't be more thrilled as I have made this soup several more times since - and who cares that we don't have a sharp knife in the house. It's sooooo easy!!!

I found this beautiful recipe from Karina over at Gluten Free Goddess. My edits in red.

Gluten Free, Sugar Free, Dairy Free Curried Butternut Squash


1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
2-3 teaspoons mild gluten-free curry powder
4 cups (diced) butternut squash 
4 to 6 cups light vegetable broth (or fresh water)
Sea salt and fresh ground pepper, to taste
1 tablespoon pure maple syrup or raw agave nectar, to taste
½ to 1 cup coconut milk


Preheat oven to 400. Put whole butternut squash on a cookie sheet and cook until your kitchen smells delicious (45minutes to an hour). Take out of oven, let cool until you can easily peel off the skin. Scoop out seeds and such. Cut up. 
Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.

Simmer until the squash is very soft and fork tender- maybe 30 minutes. Because I cook the squash in the oven, I simmer for about 10 minutes to meld favors.  

Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.

Warm through gently and serve. Enjoy!!


  1. We'll definitely be trying this soon. Thanks for sharing. I love winter squash season! :)

    1. Me too. One of my favorite things about autumn... and they can last a good part of winter too!

    2. They can last untill next fall if stored in a cool place- & yes the oven works with all squash instead of cutting through the rine.

  2. That sounds absolutely delicious! Can't wait to try it!

  3. Yum! And I was telling you in my head to cook it first as I was reading, then you got to that part :) Also a carrot peeler works well. And when we slice ours for pan roasting we leave the skins on and eat those too. Yummy.

    1. Ha! Too funny. Yes, I"ve been hearing about eating the squash skins lately!

  4. wow, it looks great. i'm getting hungry ;)

  5. oh my, that sounds wonderful. i have a butternut in the house right now. i think we will be making this soup soon.

    1. Let me know how it comes out. I love this one. Have some in the freezer still too. My partner loves it too and she's honest about these sorts of things. She has told me before to, "never make this dish again, it's awful"... in the sweetest sort of way. I love the honesty... it makes me a better cook!

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