Curried Butternut Squash Soup |
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Curried Butternut Squash Soup

A new spin on an old favorite.

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Courtesy of Allergic Living and Chef Simon Clarke



Gluten-Free Curried Butternut Squash


  • 2 small butternut squash, halved lengthwise and seeded
  • 2  tbsp (30 mL) olive oil
  • 1 leek, halved lengthwise, washed, diced
  • 1  sweet onion, diced
  • 2 cloves garlic, diced
  • 1½ to 2 tbsp (20 to 30 mL) curry paste (gluten-free brand)
  • 5 cups (1.2 L) chicken or vegetable stock (gluten-free 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.

  6. Serve with briefly fried sage leaves and toasted fresh bread.

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