Winter Squash Soup

Curried Butternut Squash Soup with Crab from Sunset

I made this last night.  You can use any of your favorite squashes.  Squash is in season right now so take advantage.  I used delicata, its the oblong squash thats striped green and yellow.



3-4 small squash/1 big butternut squash

Homemade vegetable stock/1 carton of organic chicken or vegetable stock

1-2 cloves of garlic

1-2 tbsp of grated ginger

Cinnamon and nutmeg to taste (go easy on nutmeg, it is a neurotoxin when used in big quantities)

Sea salt and pepper to taste


1.  Preheat over to 425C, Cut squash in have lengthwise, scoop out seeds (you can roast some of these seeds or sprout them if you like), place squash face down on a baking sheet lined with parchment paper.  Bake for 40-60 minutes, or until a knife cuts through easily.

2.  Let squash cool, scoop out flesh and put in a large soup pot with stock.  Add garlic, ginger, cinnamon, nutmeg and 1-2 bay leaves. Bring to a boil, reduce heat and simmer for 20 mins.  Add sea salt and pepper to taste.

This is a an easy soup to make, and it’s so delicious!