Butternut Squash Soup

by Frances Aknai

  • 1 butternut squash
  • 2 TBSP oil
  • 2 onions, diced
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 5 cups vegetable broth
  • ½ tsp. cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. nutmeg
  • ½ tsp. curry powder
  • Pepper to taste


  • Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove all seeds. Place cut side down on baking sheet with sides. Bake until skins are tender, 45 minutes to 1 hour OR cook in microwave oven approximately 9 minutes. Cool slightly. Remove skin and cut into chunks. Set aside.
  • Heat oil in large soup pan over medium heat until hot. Add onion, celery, carrots, cinnamon, ginger, nutmeg and curry powder and sauté until soft, about 10 minutes.
  • Add broth, water and pepper. Bring to a boil.
  • Add squash and simmer until all vegetables are tender.
  • Puree the soup in a blender until smooth. Adjust seasoning with salt and pepper.

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An inclusive, warm, and progressive Conservative synagogue in Victoria, B.C.

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