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Squash Curry Soup


  • 4.25 - 4.5 lbs kuri red squash (around 2)

  • 1 tsp coconut oil (or olive oil)

  • 1/2 tsp roasted cumin

  • 1 3/4 tsp garam masala

  • 2 1/4 tsp madras curry powder

  • 1/2 medium onion, minced

  • 2 shallots, minced

  • 3 cloves garlic, minced

  • 1 cup light coconut milk

  • 4 cups fat free, low sodium vegetable or chicken broth

  • Salt and fresh pepper to taste

  • 1/4 cup chopped fresh cilantro


  1. Heat the oven to 205degC. Using a heavy, sharp knife, cut the squash into quarters. Place on a baking sheet and bake for 1 hour.

  2. When the squash is cooked and cool enough to handle, peel the skin away from the squash flesh. This should make about 3 cups.

  3. Add oil to a medium soup pot, on medium heat. When oil is hot, add onion, shallots, chili pepper (if using) and garlic; sauté on low heat until golden.

  4. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, roasted kuri pumpkin and cook covered 20 - 25 minutes.

  5. Remove cover and using an immersion blender, puree soup until smooth.

Adapted from Skinny Taste

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