Tag Archive for 'pumkin'

Curried Winter Squash Soup

Another cooking class favourite! Even the pickiest of eaters will love the combination of sweet, tart and spice in this soup. Roasting the squash will bring out it’s lovely sweet flavour. You can substitute the apple juice with apple sauce or add another apple.

Serves 6


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 tablespoon minced, peeled fresh ginger root
  • 1 teaspoon curry powder
  • 4 cups chicken broth
  • 1 cup apple juice
  • 1 teaspoon lemon juice
  • 1 large winter squash (about 2 1/2 pounds), such as butternut, cut in half length wise and seeds taken out
  • 1 apple, peeled and diced
  • Sea salt and fresh pepper to taste
  • 2 tablespoons almond meal to thicken (optional)



  1. Preheat oven to 400 F (200 C). Brush both squash halves with olive oil and sprinkle with salt. Place on baking tray, cut side up. Cover squash with baking paper, followed by aluminium foil, wrapping both around sides of squash. Roast for about 40 minutes or until tender. Remove from oven and let cool.
  2. Scoop flesh out of squash halves and place in a separate bowl.
  3. In the meantime, place large soup pot or Dutch oven over medium heat. Add the oil and onion and sauté for 10 minutes until onion has softened. Stir in ginger and curry powder and sauté for another minute. Add the broth, apple juice, lemon juice, squash and apple.  Bring soup to boil, reduce heat, and simmer for 10 minutes.
  4. Stir in almond meal if soup needs a little thickening
  5. Use immersion blender to blend soup until smooth. Alternately, transfer soup in batches to blender and process.
  6. Season with sea salt and freshly ground pepper.