Well-Fed in Federal Way: Butternut Squash Curry Soup

This week’s soup recipe includes one of the most versatile winter squashes.

Butternut Squash Curry Soup (makes 8 cups)

By Vickie Chynoweth

Butternut squash is one of the most versatile winter squashes. It has a sweet, nutty taste like pumpkin. With its vibrant color, it can be added to many dishes or used as the main ingredient. Butternut squash keeps its shape after being cooked. Many other winter squashes are softer when cooked.

Butternut squash is high in potassium plus an excellent source of vitamin A, C and B. One cup provides more vitamin A than you need for an entire day. Vegetable or fruit? Fruit.

Winter squash has been cultivated for centuries around the world. The squash is a symbol of fertility and abundance. That may be reason that it has been part of the magic in fairy tales. Although, butternut squash is a newer version of winter squash. In 1944, Charles Legget of Stow Massachusetts crossed pumpkin and goose neck squash to develop the popular butternut squash.


1 butternut squash

1 cup onion chopped

1 tablespoon minced garlic

1 14.5 ounce can vegetable broth low sodium

1 15 oz can garbanzo beans, drained and rinsed

1 13.66 ounce can of unsweetened coconut milk

3-4 teaspoon curry powder to taste

½ teaspoon salt

Pinch of cayenne pepper to taste


Sour cream

Plain yogurt

Pumpkin seeds

Artisan bread



1. Preheat oven to 450 degrees. Spray a nonstick baking sheet lightly with cooking spray.

2. Cut butternut squash in half lengthwise. Remove seeds. Cut half-inch slices. Place on prepared baking sheet. Drizzle squash slices with 2 tablespoons of olive oil. Sprinkle salt evenly over squash. Using a pepper grinder, evenly distribute freshly ground pepper over squash slices. Place in preheated oven for 15-20 minutes or until tender. Cool slightly and remove skin. The skin easily pulls away from squash meat once cooked.

3. Using a large skillet or pan add 2 tablespoons olive oil. Add chopped onion and garlic cooking until the onion is translucent and soft. Add butternut squash meat to cooked onion and garlic.

4. Add broth, garbanzo beans, coconut milk, curry powder and cayenne pepper. Stir until evenly combined.

5. Carefully take heated soup and place in blender to puree. Puree until no lumps are seen. Taste at this time to see if more curry or cayenne pepper is needed. Return soup back to pan to heat to desired temperature.

6. Place hot soup in individual bowls. Serve with a dollop of sour cream or yogurt. Sprinkle with pumpkin seeds.

7. Serve warm with an artisan bread or crackers.