Appetizers/ Entrees/ vegetarian recipes

Squash Creamy Soup

It’s the season for soup! Nothing is better than a warm bowl full of a hot liquid, unctuous and comforting to face the cold weather that’s settling in.

The preparation of this recipe is simple, and the taste is soft and rustic.


Squash Creamy Soup

  • Author: Sophie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6


  • 2 tablespoons of butter
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon of sweet curry paste
  • 2 teaspoons fresh ginger, chopped
  • 1/2 teaspoon of salt
  • 1/2 teaspoon black pepper from the mill
  • 5 cups acorn squash, cut into cubes
  • 2 large potato, peeled and thinly sliced
  • 4 cups vegetable broth
  • 2 tablespoons of tomato paste
  • 1/3 cup milk or cream, 10%
  • 2 tablespoons of lemon juice


  1. In a large skillet, melt butter over medium heat. Add the onion, garlic, curry paste, ginger, salt, and pepper. Cook, stirring, for 3 minutes or until vegetables have softened. Add the squash, the potatoes, broth, and tomato paste. Let it simmer for 30 minutes.
  2. Remove from heat, add the lemon juice and milk, and mix.
  3. In the food processor or blender, purée the mixture several times.

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