Zippy Curry Squash Soup

As we move into the fall season, at least in the north-western hemisphere, it’s always so comforting to start eating more warming foods. According to Traditional Chinese Medicine, it is easier on the organs of digestion to eat this way. This soup also contains some of my very favourite immune boosting foods. If you like the zingy taste that lime provides, you are sure to love this gut-nourishing and immune boosting soup. Enjoy!

serves: 6+ people


2 small to medium squashes (use your favourite- butternut or acorn squashes are good options)

3 medium carrots

4 stalks of celery

2 small onions

1 tbsp coconut oil (for cooking)

4 garlic cloves

1 heaping tbsp ginger- coarsely chopped

1 tbsp of curry powder

2 cups of chicken or veggie broth (homemade or pre-packaged)

2 cans of full fat coconut milk

Salt and pepper to taste

Juice and zest of 2 small limes

To prepare:

  1. Preheat the oven to 350°F.
  2. Peel and chop the squash and carrots. Toss with a bit of avocado or coconut oil, salt and pepper. Roast until tender (approximately 20-30 minutes).
  3. Heat a medium soup pot. Heat the coconut oil and then add the onions and celery. Sauté until soft.
  4. Add the ginger and garlic and sauté until aromatic.
  5. Add the curry and sauté for about 30 seconds, just to bring out the aroma. Do not burn.
  6. Add the squash and carrots and toss all together.
  7. Then add the broth and coconut milk and stir.
  8. Blend all the ingredients with a blender or immersion blender until smooth.
  9. Add the lime juice and zest and salt and pepper to taste.
  10. Leave the soup to simmer on low to allow all the flavours to meld together before serving.


I served this with some left over roast chicken from the night before to make it a complete meal. I also used the carcass from that roasted chicken to make the broth for this soup but you can use a pre-made broth if you didn’t plan your meals out like I did. Happy fall!


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