Curry Ginger Squash Soup

Serving Size: 4

This soup keeps for 2-3 days. For some reason, the soup loses water and gets very thick after a day, so you might need to add more chicken broth before reheating.


  • 1 Pound butternut squash, cut into 2 inch cubes
  • 2 cup chicken broth
  • 1 cup diced onion
  • 2 Tbsp butter, divided
  • 1 tsp curry powder
  • 1 tsp ginger powder
  • 0.5 tsp salt
  • 2 tsp crushed pistachios (optional)
  • ground pepper


  1. In a large pot on high heat, boil squash for in water for 30 minutes and then let simmer on medium-low heat for 10 minutes until squash is soft enough to pierce with a fork all the way through.
  2. In the meantime, melt 1 tbsp of butter in a medium pan at medium-high heat. Add onions and cook til lightly browned. Set aside.
  3. Drain squash. Pour it back into the pot and mash into mush with a potato masher. Return to stove and set to medium-low heat.
  4. Add broth, onions, and butter. Let it heat up for 5-10 minutes, stirring occasionally.
  5. Mix in ginger, curry powder, and salt. Add pepper to taste.
  6. Ladle into bowls and sprinkle pistachios over the center. Serve!

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