Curried Squash Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Makes 4 to 6 servings
  • Freezes
A healthy dose of curry and chili peppers, two bold aromatics that infuse exquisite flavour, spice up this delicious weeknight meal.



  1. In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.
  2. Cover and simmer over low heat for about 20 minutes or until the squash is tender.
  3. In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper.
  4. Pour the soup into bowls. Garnish with a drizzle of cream, some herbs and a few slices of pepper.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth and 15% cream

Content % Daily Value
Calories 145  
Total Fat 6 g  
Saturated Fat 1 g  
Sodium (salt) 565 mg  
Carbohydrates 22 g  
Fibre 3 g  
Protein 4 g