Curried Squash Soup

  • Servings: 3-4
  • Difficulty: Simple
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October is when there is a clear drop in the temperature, when the day starts to get a little short and the night starts to get a little long. The cold evenings make me lazy and I would rather spend as little time in the kitchen as possible. Soups make for a quick and perfect comfort food on such days and with fresh & warm garlic bread on the side, makes for a complete meal.

Curried Squash Soup

While the squash gives the soup a lot of body, walnut adds a nutty flavor along with creaminess. The garam masala balances the sweetness of the squash and makes the soup bursting with flavors. I made the soup with Sugar pie pumpkin but you can make this soup with other squash like Butternut squash too.

Guest Chef: Lavanya Krishnan


  • Sugar pie pumpkin (cut into large chunks) – 1/2 pumpkin
  • Walnut (roasted and chopped) – 1 cup
  • Celery (chopped) – 1 cup
  • Leek (chopped) – 1 cup
  • Onion (chopped) – 1/2 cup
  • Garam masala – 1 tsp
  • Red chili powder – 1 tsp
  • Salt – 1 tsp
  • Ginger (chopped) – 1
  • Garlic (chopped) – 3-4 pods
  • Butter – 1 tbsp
  • Hot Water – 2 cups


  1. Sauté onion, leek, garlic and ginger in butter. When onion turns translucent, add celery, pumpkin, salt, garam masala and red chili powder.
  2. Cook till pumpkin starts to caramelize. At this stage, add the chopped walnuts and sauté for couple of mins.
  3. Add hot water and let it simmer together till the pumpkin is fork-tender.
  4. Purée (preferably using a hand blender) to a smooth, creamy consistency and let it simmer for a few more minutes.
  5. Eat when it is still hot/warm. You can add a dash of sour-cream, if you prefer. Enjoy with a side of garlic bread.