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Curry Butternut Squash Coconut Soup ** something to try

Recipe type: Soups
Serves: 6
Prep time:  
Cook time:  
Total time:  




  • 1 medium butternut squash, halved seeds removed
  • 2 tbs. olive oil
  • 1 cup carrots, chopped
  • 1 cup onion, chopped
  • 2 tsp. curry powder
  • 1 tsp. garam masala —-see recipe below…
  • 1 tsp. cumin
  • 14 oz coconut milk
  • 4 cups vegetable stock
  • Handful chives, chopped
  • Salt and pepper


  1. Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt.
  2. Place cut side down on cookie sheet. Roast for 30 – 45 minutes (depending on size) or until tender. Remove from skin and cut into large cubes.
  3. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender.
  4. Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
  5. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes, or fragrant. Blend in small batches until creamy.
  6. Garnish with chopped chives.
    • Making     garam masala ******
    • Ingredients

      3 oz coriander seeds
      1 oz cumin seeds
      1/4 oz fenugreek seeds
      1 oz cloves
      2 oz cardamon seeds (brown best)
      1/4 teaspoon mace
      1/4 teaspoon nutmeg
      1 oz cinnamon
      1 oz black pepper


      Directions: How to Cook Garam Masala (Spice Mix – Mild)

      Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind.

      Pass the mixture through a sieve and store in an airtight jar.

      NOTE: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time.

      This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

      Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

      Prep Time: 10 minutes

      Cook Time: 4 minutes

      Total Time: 14 minutes

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