SRC: Curried Butternut Squash Soup

I am SO excited to share this post with you and I am SO excited to finally be back blogging again. Without SRC and What’s Baking, I don’t think my blog would have seen a post this month.  I needed some inspiration to get back at it. Thankfully, I got exactly what I needed and more.

You see, my SRC assigned-blog was a little taste of home, which is always what the doctor orders. I was so thrilled to receive the blog Gastronomical Sovereignty and it was literally a little message for me to keep at it. You see, Kristy, the girl behind this FABULOUS blog is from Victoria, BC. I’m pretty sure by now you know all know that I was born and raised in BC (and miss it every day), so getting Kristy’s blog was like receiving a little ‘virtual hug’ from home, not to mention an insane amount of “must-make” recipes too!  A few more little fun facts about Krsity and I’s Victoria connection: I was married not so far from where she lives, my Grandparents lived in Victoria during my childhood and I visited there often, CH’s Grandmother had a place right on the Harbour in Victoria and my best friend (“HI BART”!!) currently lives in Victoria (and don’t worry Kirsty – I emailed her all of your restaurant reviews!).

Anyways, I will try not to go on, and on, but Kristy has a seriously awesome blog and a great style of writing, that left me smiling and chuckling many times (not to mention drooling!). I read her blog from start to finish the day I received the assignment, and then went back many more times to try and decide on a recipe to make. It was SO tough trying to decide, so I opened my shortlist in separate tabs, and handed it over to CH to decide. I couldn’t decide between the following: Bison Burgers, Seared Duck with Cherry Sauce, Patatas Bravas, Curried Butternut Squash & Roasted Orange Pepper Soup, Creamy Coconut Basmati Rice, Strawberry Short Cake (in Mason Jars!!!!), and Gnocchi From Scratch. Just to prove how indecisive I was, check-out this picture:

So, by the title of this post you can guess what recipe CH chose: Curried Butternut Squash & Roasted Orange Pepper Soup, and it was for no other reason than the simple fact we picked up a beautiful butternut squash this morning at the market and he deemed this the recipe because of that – how’s that for excitement, lol.  In any event, you can bet your bottom that the other recipes above will be featured on here in the very near future – not to mention this soup again (it was delicious and I can’t wait for work lunches this week – yay leftovers!).

So, I should probably get to the recipe now…but let me just say it’s good to be back and thank you for sticking with me. Kristy – thank you for an amazing blog, for the inspiration to get back at it, and most of all for the little taste of home that I was missing so desperately.

Happy Cooking!

Curried Butternut Squash & Roasted Orange Pepper Soup

Yield:  About 10 cups of soup
Prep Time:  20 minutes
Cook Time:  1hr and 20 minutes (45 – 55 minutes for roasting – half an hour for the rest)


  • 1 Small Butternut Squash, cut in half and de-seeded
  • 2 Orange (or red or yellow) Bell Peppers
  • 2 Medium Onion, quartered
  • 2 Heads of Garlic
  • 2 TBSP Fresh Ginger, peeled & finely grated
  • 4 Cups Chicken or Veggie Stock
  • 1 TBSP Dried Rosemary, finely chopped
  • 1/2 tsp Dried Thyme
  • 1 TBSP Red Curry Powder (or Madras Curry Paste – what I used)
  • 1 – 2 tsp Cayenne Pepper
  • Extra Virgin Olive Oil
  • S&P


Pre-heat your oven to 375 degrees F.

Chop the tops of the garlic off to expose the bulbs. Place on a piece of tin foil, drizzle with olive oil, sprinkle with S & P and then top with the rosemary. Roll up in the foil tightly and set aside.

Place the squash cut side down in a roasting pan (or baking sheet) along with the whole peppers, onion, thyme, a generous dash of S&P and a couple TBSP of EVOO. Mix well to combine. Toss the foiled garlic onto the roasting pan.  Place in the oven and roast 50 – 60 minutes or until everything is fork tender.

Remove from the oven and allow to cool slightly. Remove the garlic from the foil & squeeze the pulp out of the casings. Peel the skin off the squash and mash a little into smaller pieces.  Also, remove stem & seeds from the peppers – be careful, they are hot.
Place all of the ingredients into a saucepan (medium sized) and add the stock, ginger, curry powder, cayenne & white peppers and salt to taste. At this point, using a handheld stick-blender, puree the mixture until your desired consistency. (OR – you can place everything above into a food processor, blend and add into a pot).
Bring the mixture to a boil, reduce heat & simmer about 15 to 20 minutes
Serve with your favourite bread, crackers, salad etc.
Recipe slightly adapted from Gastronomical Sovereignty.



Filed under Appetizers, Healthy, Mains, Side Dishes, Soups & Stews, Vegetarian and Vegan

15 responses to “SRC: Curried Butternut Squash Soup

  1. What a great post!! And I’m not just saying that because it’s my recipe 😉 Thanks for liking my blog so much! haha – I can’t believe you read the entire thing! I do apologize for some of the photos as you make your way back to the beginning – those were before I knew to turn on lights and hold still when taking pictures.

    PS. I adore your blog too!

    PPS. Big fat virtual hug to you!!!! XO – we’re talking about moving to Ontario next Summer. Toronto actually. But how do you leave this place??? Ahhhh!

  2. I love the addition of curry powder! This soup looks fabulous! Stopping by from SRC.

  3. This sounds fantastic!! What a beautiful color. I’m loving being in Group D! A great group of food bloggers!

  4. Loved your write up! Particularly the photo of your screen…. it reminded me of myself way too many times, not only for the SRC event, but in general – “I KNOW I’ve seen this recipe in a blog… now WHICH ONE was it?” 😉

    the soup was a wonderful choice, but judging from the others on your short list, it was definitely not easy to pick – gnocchi from scratch would tempt me quite a bit. I must jump there right away…

  5. I probably would have picked the recipe! Sounds amazing! I love curried anything! Although, I would have to agree with Sally, the gnocchi does sound irresistible! Great Post! 🙂

  6. So many beautiful soups this month in our group! I love the color of this one, too. It looks delicious!

  7. This looks off the charts delish! I love everything about this soup!

  8. I’ve never tried making butternut squash soup before, but this looks delicious!

    I’m also happy to find another “Bean” out there! 😀

  9. I got Kristy’s blog last month & had great fun. That soup is hypnotic, I have to make it soon.

  10. I adore soups and also curry too! Came here through the SRC and so pleased to find you!
    Karen @ Lavender and Lovage

  11. iamahoneybee

    i’m all about curried soups now. And soups- cheap but filling for dinner. great in my book!

  12. Pingback: Curried Butternut Squash Soup: JBean Cuisine | The Secret Recipe Club

  13. Pingback: SRC Reveal: A Taste of Home Cooking | She Eats | Kristy Gardner

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