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Sweet Curry Powder Butternut Squash Soup

Posted by Jessica Hughes on


  • Butternut Squash, peeled and cubed (7 cups)
  • Olive Oil 
  • Yellow Onion, small (1) 
  • Garlic Clove, peeled (1) 
  • Salt & Pepper Blend 
  • Maple Syrup (1 Tbsp)
  • Sweet Curry Powder (1.5 Tbsp)
  • Fish Sauce (1 Tbsp)
  • Coconut Milk (1 14oz can)
  • Vegetable Broth (3 cups) 
  • Parsley, to taste
  • Pepitas, to taste



  1. Heat the oven to 400. Slice the ends off the butternut squash and peel. Slice in half vertically and spoon out the seeds and membrane. Then, cube butternut squash into 1/2 in cubes. Quarter the yellow onion, removing the outer skin. Peel garlic clove. 
  2. Line a baking sheet with parchment paper and place squash, onion and garlic on it. Drizzle with olive oil and sprinkle Salt & Pepper Blend. Place in oven and cook for about 30 minutes. When done, remove and let cool for about 5 minutes. 
  3. Place maple syrup, Sweet Curry Powder, fish sauce, coconut milk, vegetable broth, and roasted veggies into a blender and blend until smooth. 
  4. Serve warm and top with parsley, Salt & Pepper blend, and pepitas as desired. 

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