Healthy Eating: Curried Butternut Squash Soup

The first week of fall has come and gone and the temperatures are cooling down (at least here in the Pacific Northwest).  It's time to get out the long pants, the boots, and the sweaters (ooh, and scarves... they are the best!).  It's also time to start making soups, specifically the best soup on the planet (we're not biased or anything): Curried Butternut Squash.  We would even suggest lighting a fire in the fireplace before making this soup because fire in the fireplace + curried butternut squash soup = cozy bliss.  

In all seriousness, there is nothing more soul-warming and full of flavor than soups in the fall.  Add to that the convenience factor - this soup takes all of 30 minutes, it has really simple ingredients, and it can be made ahead of time for eating later in the week, or frozen.  It can be eaten on its own with a chunk of fresh bread or is also a great starter to a multi-course fall meal.  

Not only is butternut squash delicious; it is also incredibly nutritious.  One cup gives you over 430% of your recommended allowance of Vitamin A, over 50% of Vitamin C, and over 10% of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium, and manganese.

So, now that we've talked it up, let's learn how to make this delicious and nutritious thing of joy.  This recipe comes from our graphic designer, Janet.  She said she's been making it for years and it's one of her favorites.  Enjoy!


1 onion, chopped
1 pear, peeled and chopped
1 tsp. ground coriander
1 head cauliflower, cut up
1 medium potato, diced
1-2 stalks celery, diced
1-2 tsp. curry powder, to taste
6 - 8 cups vegetable (or chicken) broth
3 cups butternut squash, in chunks
salt and pepper to taste

Sauté onion and celery in 2 Tbsp olive oil in large pan until soft (4 - 5 mins.).  

Stir in curry powder, coriander and broth; bring to a boil.  

Add squash, cauliflower, pear, and potato.  Simmer for 20 - 30 minutes.  

Use an immersion blender, or transfer soup to a blender, and purée on high until smooth. 

Add salt and pepper to taste.  Garnish with sour cream and chopped chives if desired.  


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