Curried Winter Squash Soup
This soup is great warm, or serve chilled and dressed up with fresh herbs, such as Thai basil, parsley, or cilantro. It is also naturally gluten free, provided you check your labels (Thai Kitchen brand coconut milk and red curry paste are gluten free as of this post).
  • 1/2 onion, diced
  • Olive oil
  • 1 1/2 Tbsp Red Curry Paste
  • 3/4 tsp cumin
  • 4 cloves garlic, minced or sliced fine
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • ~1/8 tsp freshly grated nutmeg (or 1/4 tsp ground nutmeg)
  • 2 1/2 to 3 cups chicken broth (if using packaged, check your label if you need it to be gluten free)
  • 2 1/2 lbs cooked and pureed winter squash (~6 cups, or about 1 average-sized Tromboncino)
  • 1/2 tsp sea salt
  • 1 can coconut milk
  • freshly-cracked black pepper
  1. Add a small amount of olive oil to a heavy-bottomed pot heated over medium-high heat. Add diced onion and cook until translucent. Add curry paste and cumin and cook about 1 minute.
  2. Add garlic and remaining spices, cooking for a few seconds (do not allow garlic to brown).
  3. Add about 1 cup of the chicken broth, stirring to deglaze the bottom of the pot.
  4. Add pureed winter squash, salt, and coconut milk. Add remaining chicken broth to reach the consistency of soup that you desire.
  5. Heat soup throughout until bubbly, then reduce heat and simmer 5-10 minutes. Season with additional salt and black pepper to taste.
Recipe by Mother of a Hubbard at