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butternut-squash-soup

Curried Butternut Squash Soup (Mushrooms Optional)

Chris Kelly
Butternut Squash Soup is a wonderful everyday soup and the perfect addition to your Seasonal Cleanse. It is beyond delicious! This soup is a staple of mine whenever I'm trying to reboot my digestion for better gut health. The best part is you can double or triple the recipe and freeze the leftovers for up to 3 months.
5 from 3 votes
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Main Course, Soup
Cuisine Indian
Servings 6 servings
Calories 298 kcal

Equipment

  • Stockpot
  • Cookie Sheet

Ingredients
  

  • 2 Medium Butternut Squash or purchase Pre-Cut Butternut Squash
  • 2 tbs Butter Or Ghee
  • 3.5 cup Water or Vegetable Stock if you prefer
  • 1 cup Orange Juice If you like sweeter soup add - if not omit
  • ½ cup Chopped Onion
  • 1 clove Garlic Finely chopped
  • ½ tsp Ground Cumin
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Coriander
  • ¾ tsp Ground Ginger
  • ¼ tsp Dry Mustard
  • 1 ¼ tsp Salt
  • 3 dashes Cayenne Pepper
  • 1 cup Mushrooms sliced
  • 1 tbs Lemon Juice as a topping
  • 4 oz Sour Cream or yogurt as topping
  • ½ cup Slivered Almonds toasted
  • ½ cup Pumpkin Seeds optional

Instructions
 

  • Peel and cube squash, place in a bowl, and coat with olive oil, salt, and pepper. Cover a cookie sheet with foil or parchment paper. (You may need two cookie sheets) Place cubed squash on the cookie sheet and roast in oven 425* for 40 minutes. While squash is cooking, move to the next step.
  • Heat butter, ghee, or olive oil in a large stockpot, at medium to low heat. Add the garlic, onion, salt, and spices.  Sauté until the onion is soft and the spices are fragrant. If the mixture begins to stick to the pan, add 1/2 cup of water. Use your judgment on how much liquid to add.
  • Next, add mushrooms, (if you are using them) to the stockpot. Cover, and cook for 10 minutes medium to low heat. Add in 3 cups of water or vegetable stock.
  • Put cooked squash in blender or Vitamix with 1 cup of water or stock and puree until smooth. Puree the squash in batches, so you don't clog up your blender or Vitamix.
  • Begin to add the squash puree to your stockpot already cooking on the stove. Heat everything together very gently at a low to medium heat. Taste to adjust the seasoning.  You may want more cayenne or salt, and pepper.
  • If you like a sweeter soup, add 1 cup of Orange Juice. I tend to omit the OJ, as I like a more savory soup.
  • Add fresh lemon juice to individual bowls just before serving.
  • Topped with yogurt, sour cream, chopped toasted almonds to taste, or pumpkin seeds.

Notes

This is a wonderful soup to make if you are on a Food Cleanse.
Serve topped with sour cream, or yogurt, and toasted almonds.  Squeeze some lemon on top for extra zest. Makes 5-6 servings and takes one and one-half hours to prepare.  The flavor continues to deepen with additional simmering.
NOTES:  You can easily DOUBLE the recipe & freeze half in smaller portions. Adjust spices to your taste when cooking in a large batch. If you prefer sweeter soup add 1 cup OJ & reduce water to 2.5 cups.
If freezing: Cook the mushrooms separately adding them to individual bowls. Freeze soup without mushrooms as they tend to become rubbery after freezing.
For a heartier meal, serve this soup with basmati rice. 
Enjoy!
Recipe by Chris Kelly www.MamaLama.com

Nutrition

Serving: 2cupsCalories: 298kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 553mgPotassium: 1196mgFiber: 7gSugar: 11gVitamin A: 27107IUVitamin C: 76mgCalcium: 190mgIron: 3mg
Keyword butternut squash soup, cleansing soup, seasonal cleanse, squash soup
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