Tasty Thursdays – An Easy Curry Soup with Squash – Cooking with Kids!

Curried Butternut Squash Soup


    • 1 butternut squash – large
    • 1 white onion – chopped
    • 1  tomato chopped
    • 1 minced clove of garlic
    • 2 cups vegetable stock ( I use Better than Bouillon and make up the concentrate with water)
    • 1 (13 ½ ounce) cans light coconut milk
    • 2 teaspoons curry powder
    •  salt and pepper to taste
    • 1 tablespoon of fresh lemon juice
    • 1 tablespoon butter


  1. Preheat oven to 400 degrees.
  2. Spray a roasting tin with cooking spray and place the whole squash on it. (The children can do this)
  3. Roast for about 30 minutes, or until the flesh feels soft when poked through the skin.
  4. Flip over and let cool — once cool enough to handle, scoop out all the flesh and reserve in a bowl. Discard the seeds. (Once cool let the kids scoop out the seeds and the squash with you – expect there to be a mess!)
  5. Meanwhile, heat a heavy-bottomed pot with a tablespoon of butter, fry the garlic for a few minutes. Remove and add onions, frying until translucent.
  6. Add the curry powder, chopped tomato and saute for another 5 minutes. (Kids are good at adding stuff – just watch out for the hot stove!)
  7. Add the fried garlic, squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring to a boil then immediately reduce to a simmer and cook, covered, for about 20 minutes.
  8. Transfer the soup in batches to a blender and puree the soup until it is a smooth as you like it. (Kids love to hit start and stop on the blender)
  9. Stir in the lemon juice to taste and serve.

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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