Butternut Squash Soup with Ghee and Curry Powder Toasted Pumpkin Seeds


2 butternut squash pureed

1/2 red onion, chopped

2 garlic cloves, chopped

1 c full fat coconut milk

1 tsp kosher salt

1 tbsp curry powder

2 tbsp ghee

4 tbsp pumpkin seeds

1 lime juiced

cilantro to garnish


  1. To make puree – pre heat oven to 350F. Cut squash in half and clean seeds out, turn cut side down in a baking tray and add 1/2 cup water. Bake for 30 – 40 mins, squash is cooked when fully soft in the centre. Cool for 20 mins and scrap the flesh out with a spoon.

  2. To make curry powder toasted pumpkin seeds – heat ghee in a sauce pan and add pumpkin seeds, saute for 2 mins and then add curry powder, saute for 1 more min and remove from pan in a small bowl.

  3. Sweat onions and garlic till translucent and add to a blender along with butternut squash puree and salt. Been on high speed until completely smooth.

  4. Return to pot and bring to a simmer, add half of the lime juice and stir.

  5. Add coconut milk and stir everything. Taste and adjust salt to your liking.

  6. Garnish with cilantro and pumpkin seeds and serve hot.

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