Butternut squash should be eaten in moderation and is great in the fall. I enjoy seasoning butternut squash soup with Indian spices but you can choose to season this soup anyway you like.  Carrots can also be added to this recipe in place of some of the squash. You can start off using less of the spices and then add more to the final product after it is pureed. This will allow you to adjust the spices to your taste!


1 large or 2 medium butternut squash or 4 cups of cubed squash

3 to 4 cups of stock (any flavor)

1 diced onion

1 tbs of Indian spices or use the following:

1 tsp curry powder

1 tsp tumeric

1 tsp coriander

1 tsp garam marsala

sea salt to taste

Butter or olive oil


  1. If you are using cubed squash, skip the next step. Cut the butternut squash in half and remove the seeds. Bake the halves in the over at 350% for 45 minutes or until the centers are soft. Remove the squash from the oven and let them cool.
  2. While the squash is cooling, place the onions and a little butter or olive oil in a saucepan. Cook until the onions are transparent.
  3. Scoop the flesh from the squash and add to the saucepan. Cubed squash can be placed in the saucepan without any additional preparation.
  4. Add the stock until it just covers the squash.
  5. Mix in the spices and use more or less according to taste.
  6. Bring to a boil. Lower the heat and simmer for about 20 to 30 minutes or until the squash is soft. Longer cooking times are needed for cubed squash that has not been precooked.
  7. You can use a hand mixer or put the soup in a blender to puree.
  8. Add more spices or salt if desired.  More curry gives this soup a bit of a kick. ‘