In this curried butternut squash soup, we leave the tender chunks of squash intact to give the soup texture. If you are starting with a whole squash, you can toast its seeds in place of the pepitas.

EatingWell Magazine, October 2021

Gallery

Credit: Jacob Fox

Recipe Summary test

active:
20 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

    Advertisement
  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrots, celery and scallion whites and cook, stirring often, until very tender, about 8 minutes. Stir in garlic, 1 tablespoon curry powder, cumin and salt; cook until fragrant, about 1 minute. Add squash, broth, coconut milk and chickpeas and bring to a simmer. Cover and cook until the squash is tender, about 20 minutes.

  • Meanwhile, toss pepitas with the remaining 1 teaspoon oil and 1 teaspoon curry powder in a small bowl. Spread in a small baking pan and bake until toasted and fragrant, 4 to 6 minutes.

  • Top the soup with the pepitas and scallion greens. Serve with lime wedges, if desired.

To make ahead

Refrigerate soup (Step 2) for up to 4 days.

Nutrition Facts

432 calories; fat 22g; sodium 469mg; carbohydrates 48g; dietary fiber 11g; protein 14g; sugars 10g; niacin equivalents 3mg; saturated fat 8g; vitamin a iu 20684IU; potassium 889mg.
Advertisement