Curried Butternut Squash Soup

The Perfect Dish to Warm You Up

Article by Chef Dave Platzer (Garden of the Gods Market & Cafe)

Photography by Garden of the Gods Market & Cafe

Originally published in Colorado Springs Lifestyle

Yield approx.: 1 Quart


  • 1 ¼ lbs  butternut squash – cut in half and seeded
  • 7 oz yellow onion - medium dice
  • ¾ tsp  curry powder
  • 1 tsp  garlic – minced
  • 5 oz coconut milk
  • 18 oz vegetable stock
  • 1/3 oz  toasted almonds
  • salt and pepper to Taste
  • **cornstarch slurry - if needed


  1. Rub squash with oil, salt and pepper, roast until flesh is soft to the touch. When cool enough to handle scoop the flesh out of the skin and set aside.
  2. Heat oil in a large stock pot over medium-high heat. Add onions and garlic, season with salt and pepper, and sauté until onions begin to caramelize.
  3. Add Squash and curry powder, stir well and sauté until fragrant. Add coconut milk and bring to a simmer.
  4.  Add vegetable stock, bring back to a simmer to cook for about 30-45 minutes.
  5. Meanwhile place almonds in food processor and puree until they become a creamy paste. Set aside.
  6. Stir in pine nut puree and blend with a large immersion blender until smooth. (If it does not seem smooth, bring back to a boil for about 10-15 minutes and then re-blend).
  7. Season to taste with salt and pepper. (Tighten with cornstarch slurry if needed, should be creamy with a nice mouth feel.)

Thanks to Garden of the Gods Market & Cafe for sharing this deliciousness! Insider tip: starting this spring, this Colorado Springs favorite will open a second location at 616 S. Tejon. 

Website: https://godsmarketandcafe.com/

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