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Curried Squash Soup

adapted from Nourishing Traditions by Sally Fallon


1 large or 2 small squash or pumpkins                                   

1 medium onion, peeled and chopped                                               

1 tsp. each turmeric, ground cumin, and ground coriander   

¼ tsp. each cloves, cinnamon, and cayenne                                                               

2-4 cups chicken or vegetable stock

2 tbsp. butter

1 tsp. grated fresh ginger

juice of 1 lemon

sea salt                                    

yogurt or sour cream (optional)


In a soup pot, saute onions in butter until soft. Stir in spices. Meanwhile peel and chop squash into cubes. Add chopped squash and stock to pot. (I like to add just enough to cover the squash, but add what you like for a thinner or thicker soup.)  Cook until squash is soft. Puree soup with a handheld blender. Add lemon juice and season with salt to taste. Serve topped with yogurt or sour cream if you like. Serves 2- 4.

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