Some of my friends laugh at me for soup obsession, even in the summertime! Let's face it, soup is so easy to make in advance, freeze and reheat that having it on the menu once a week seems like a no brainer. The original recipe called for "roasting" the squash in the oven and I definitely see no reason to turn the oven on in July. Not only that but also high heat will destroy those delicate nutrients in that gorgeous orange squash. Temperature over 200F degrees will cause damage and loss to our produce. Think of all the work (farmers, drivers, grocers) that went into getting those vitamins and minerals to our table? Why destroy up to 85-90% of the nutrition of our food? Cooking low heat will help and the flavor will prove it! Favor-less foods have lost their mineral content in the cooking process.

Curry Paste is a game changer. If you aren't familiar, it adds so much to a dish. Once you try it, it will be a pantry item forever! Salad on the side and dinner is served.


1 tbsp coconut oil

2 garlic cloves or 1 tsp minced

1 yellow or white onion, medium (cut with cone 2 or 3)

2 lb butternut squash (1 small squash, cut on cone #3)

2 tsp ginger, fresh (minced with cone 1 and squeeze pulp and use juice only)

1/4 tsp cayenne pepper

1 red pepper flakes

1/2 tsp salt

2 tbsp red curry paste

4 cups vegetable or chicken broth

½ can of coconut milk

1 sesame seeds, black and/or white (optional)

cilantro, chopped

lime, cut into wedges

peanuts, roasted, chopped


  1. Preheat 5 quart stock pot or rice cooker to 325.

  2. Add oil and saute onion and garlic for 3 minutes.

  3. Add butternut squash, stock, paste, spices, ginger and salt.

  4. Cover at medium and when valve clicks, turn to low (200) for about 30 minutes.

  5. Remove from heat and blend and return to pot.

  6. Add coconut milk or swirl individually in bowls.

  7. Garnish with cilantro, peanuts, sesame seeds and squeeze lime wedge.

  8. Serve with salad for a great meal anytime of the year!