Curried Butternut Squash Soup

Makes: 4-6 servings
Free of:
gluten and all top allergens

Photo: Chris Gonzaga


  • 2 small butternut squash, halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1 leek, halved lengthwise, washed, diced
  • 1 sweet onion, diced
  • 2 cloves garlic, diced
  • 1½ to 2 tbsp curry paste [Look for allergen-free, g-f brand]
  • 5 cups (1.2 L) chicken or vegetable stock [Allergen-free, g-f brand]
  • 1½ cups (350 mL) apple juice
  • Pinch salt and pepper
  • 20 leaves of fresh sage


  1. Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.
  2. In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.
  3. Add curry paste and cook a further 2 minutes.
  4. Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.
  5. In batches, purée soup in a blender until smooth. Adjust seasonings if needed.
  6. Serve with briefly fried sage leaves and toasted fresh bread.

is a chef and recipe developer.