Curried Butternut Squash Soup

Community Cuisine brings tasty, healthy, organic vegetarian food for all people.


You can join every Monday at 6 PM for their “Pay As You Can” Community Dinner at Sharing Kitchen Phoenix. Imagine being able to enjoy delicious, locally grown organic food in the company of amazing people and you pay for your meal based on your means. You will experience a large variety of gourmet vegetarian foods and great company!



Butternut squash soup


I love feeding people. I cook for you like your mom, watching out for your health and trying to spoil you a little by making sure your favorite dishes are being served. You can be sure that I cook for you with love, care and respect for all of life. - Chef Ingrid Hirtz


Curried Butternut Squash Soup

Yield: 12 cups



5 lbs butternut squash, peeled, cut in large cubes (about 2 medium size squashes)

1 lbs sweet potato, peeled, cut in large cubes

1 large onion, peeled and cut in large chunks (about 12oz)

2 teaspoons minced garlic (about 1 medium to large clove)

1/4 cup madras curry (see below)

2 T coconut oil

Water or vegetable stock to cover veggies

1 cup coconut milk

1-2 t salt

¼ c roasted pumpkin seeds to garnish


  1. Sautee onions for about 5 minutes in coconut oil, then add curry, garlic, salt, saute for a few more minutes.
  2. Add butternut squash, sweet potato and water to cover (as little as possible if you want a thick soup), cook until soft
  3. Puree mixture in a high speed blender like a Vitamix, add coconut milk


Madras Curry

Yield: 2 cups



1 cup coriander seeds

½ cup cumin seeds

¼ cup fennel seeds

¼ cup dried red chillies (broken)

2 tablespoons whole black peppercorns

2 tablespoons black mustard seeds

2 teaspoons fenugreek seeds

1 tablespoon ground turmeric

2 heaped tablespoons dried or fresh curry leaves


  1. Place the first seven ingredients in a dry 8 inch skillet. Cook over medium heat, stirring and shaking the pan until the spices are toasty and fragrant, approximately 3 minutes. Let the spices cool.
  2. Add curry leaved and grind the spices into a fine powder using a clean coffee mill or a mortar and pestle. Pour them into a bowl and stir in the turmeric.
  3. Store in an airtight container.