Tested till perfect Fresh and Spicy Squash Soup

Fresh and Spicy Squash Soup

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 57 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspvegetable oil
  • 2 2oniononions, chopped
  • 1 1clove garliccloves of garlic, chopped
  • 1 1celery stalkcelery stalks, chopped
  • 1/4 cup 1/4cupminced gingerroot
  • 1/4 cup 1/4cupchopped fresh coriander
  • 2 tsp 2tspground coriander seeds
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspgrated lemon rind
  • 1/4 tsp 1/4tspturmeric
  • 1/4 tsp 1/4tsphot pepper flakes
  • 8 cups 8cupscubed, peeled butternut squashbutternut squashes, about 3lb
  • 1 1tomatotomatoes, chopped
  • 4 cups 4cupschicken stock or vegetable stock
  • 1 400 mL can 1400 mL cancoconut milk
  • 1/2 cup 1/2cupfresh coriander leaffresh coriander leaves
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In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.

Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.

In blender or food processor, puree soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.

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