Fresh and Spicy Squash Soup

[migration] empty title 427 Author: Canadian Living Credits: [migration] empty title 427

  • Portion size 8 servings


  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 1 clove garlic chopped
  • 1 celery stalk chopped
  • 1/4 cup minced gingerroot
  • 1/4 cup chopped fresh coriander
  • 2 teaspoons ground coriander seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon hot pepper flakes
  • 8 cups cubed, peeled butternut squashes about 3lb
  • 1 tomato chopped
  • 4 cups chicken stock
  • 4 cups vegetable stock
  • 1 can coconut milk
  • 1/2 cup fresh coriander leaf


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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Fresh and Spicy Squash Soup