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Roasted Butternut Squash and Coconut-Curry Soup

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“This is a culmination of harvest recipes gleaned over the years from many sources and tailored to my specific taste. Serve as an impressive beginning or as an entree with heartycrackers like Crunchmaster Multigrain gluten free crackers or some other accoutrement.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees F. Cut butternut squash, apples, carrots, onions, and celery into 2 inch cubes and grate or press garlic, mince the thai chile or habenero and toss with olive oil. Add the brown sugar, curry nutmeg, allspice, ginger, cardamon and cinnamon. Place them all in a single layer on a baking sheet and roast for 30 mins, or until tender.
  2. In the meantime, heat the chicken stock and when the vegetable medley is done, place them in the blender and puree to your desired consistency (I like my on the thicker side). Then add the pureed vegetable mixture to the simmering chicken stock.
  3. Cook together for about 30 mins and then taste for any seasoning additions.
  4. While the soup is finishing, toast the coconut and cashews (you can even add raisins).
  5. Serve hot with coconut condiments sprinkled on top. Some guests may prefer it one the side and you can add plain yogurt to it if you like.

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