Curried Butternut Squash Soup

Check out a delicious, healthy recipe for curried butternut squash soup. Free of common food allergens like gluten! Here’s how to make it.




  • 2 small butternut squash, halved lengthwise and seeded
  • 2tbsp olive oil
  • 1 leek, halved lengthwise, washed, diced
  • 1sweet 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.

Serve with briefly fried sage leaves and toasted fresh bread

Member Login
Welcome, (First Name)!

Forgot? Show
Log In
Enter Member Area
My Profile Not a member? Sign up. Log Out