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  • Writer's pictureRita Winthrop

Curry & Turmeric Roasted Squash Soup

This literally could be one of the easiest soups you'll make this fall. The most amount of time that is taken, is roasting the squash. Other than that, your cook time is literally a matter of minutes. The beauty of this one? You can use any squash you have on hand. Let's get cookin'.

In this recipe I used an acorn squash, but I've made it before with butternut, delicata, you name it. I start by popping it into the microwave for a few minutes just to soften it. I cut my squash directly down the middle, drizzle with salt, pepper and olive oil and place on a baking sheet for about 30-45 minutes (depending on size of squash) in the oven at around 375 degrees. Once you can prick it easily with a knife, you know its ready.

That was the hardest part - so get ready, as it only gets easier from here. Let it cool for a few minutes, enough so that you can handle it. Remove the skin and seeds, and throw the squash into a high speed blender. I like to use half broth, and half almond milk, so I'll then pour 1 cup of each into the blender. I'll then season with curry, turmeric, a dash of cayenne, garlic powder and minced onion. And that is it. Blend on high or on your soup setting for 3 minutes until smooth. If you don't have a soup setting, you can just as easily pour out of the blender into a sauce pan and heat over a stove. I like to top mine with sriracha and coconut, pumpkin or sunflower seeds.

Curry & Turmeric Roasted Squash Soup

Prep Time: 5 minutes

Cook Time: 30-45 minutes


  • 1 small to medium squash

  • 1 cup almond milk

  • 1 cup broth

  • 2 tablespoons curry powder

  • 1 tablespoon turmeric

  • 1 teaspoon garlic powder

  • 1 teaspoon minced onion

  • Drizzle of olive oil

  • Salt and pepper to taste

  • Optional: Toppings of sriracha, coconut, pumpkin seeds, sunflower seeds


  1. Preheat oven to 375 degrees.

  2. Pop squash in microwave for 3 minutes to soften, and then cut in half. Place on baking sheet and drizzle with olive oil and salt and pepper to taste. Put in over for 30-45 minutes or until you can prick easily with a knife.

  3. Remove from oven and let cool a few minutes. Remove seeds and skin and put into a high speed blender.

  4. Add remaining ingredients to blender and blend on high or soup setting for 3 minutes. If you don't have a soup setting, bring to desired temperature on the stove.

  5. Pour and serve. Top with your favorites or mine: sriracha, coconut and pumpkin or sunflower seeds.



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