Squash soups can often times be very bland simply because most types of squash – pumpkin, butternut, acorn, – are very mild in flavor, and depend on the added ingredients to bring alive the palate when made into a soup.

This recipe packs the flavor, while still allowing the squash to remain the center of attention.

Garam masala and a little tahini bring just the right amount of flavor to this soup.


        Butternut squash – 3 cups, cut into cubes

        Onion – 1 whole onion, cut into cubes

        Celery – 2 cups, cut into cubes

        Coconut milk – 1 ½ cups

        Garam Masala* – 1 tablespoon

        Red chili pepper – just a pinch

        Turmeric – 2 tablespoons if fresh, 1 tablespoon if powdered

        Ginger – 2 tablespoons if fresh, 1 tablespoon if powdered

        Tahini – 2 tablespoons

        Water or Broth – 4 to 5 cups (enough to cover all the ingredients)

*      Garam Masala may be an unknown spice to you, and so let’s simply take a look at what is in this lovely exotic spice mix.

Cumin, Cardamom, Mace, Cinnamon, Cloves, Peppercorns

Many of your favorite spices, mixed into one delicious flavor enhancer. 

Instructions Making this soup couldn’t be easier

         Simply chop all the ingredients

        Toss them into a pot

        Add the liquid ingredients

        Cover and simmer for an hour

        Cool, Puree, and reheat when ready to serve

You can buy the squash already cubed, or try a fresh squash, hollow it yourself, and use the shell to serve your soup in. 

Once the soup has cooked, you can cool, and puree until ready to serve, or chill the soup, and then puree and reheat to serve.

This soup freezes beautifully for those days when there is not enough time to prepare homemade meals. 


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