Curried Butternut Squash Soup


2 Tbsp EVOO

2 large butternut squashes

3 large carrots

1 medium yellow onion

4 cloves of garlic (minced)

1.5 quarts of vegetable stock

1 can of unsweetened coconut milk

3 Tbsp curry powder

1 Tbsp cumin

1/8 tsp cayenne pepper

1 Tbsp ground turmeric

Salt and pepper to taste


(Optional Garnish)

  • Fried sage leaves
  • Gochugaru flakes
  • Coconut milk



  1. Cut the skin off of the butternut squash and discard. Cut the skinned butternut squash into medium cubes. Chop carrots and onions into pieces about the same size as the butternut squash. Saute (in a large soup pot) over medium heat with the EVOO, minced garlic, and spices, until soft.
  2. Add the vegetable stock and coconut milk and continue to cook until the pot comes to a simmer. Blend the soup into a puree with an immersion blender (handstick), or blend in batches, using a blender.
  3. Once the soup is blended and smooth, transfer back into the pot. Cook on a low flame for an additional 20 minutes and add salt and pepper to taste.
  4. To garnish, use fried sage leaves, gochugaru spice, and some coconut milk.