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“Wonderful autumn and winter soup. Nicely sweet with light curry flavour.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Slice the squash in half. Pour the olive oil onto the cut faces of the squash and coat them.
  3. Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 minutes or until cooked through.
  4. Melt the butter in a soup pot over a medium high heat and add the onion and carrots. Saute for 4 minutes or until golden. Reduce the heat to medium and add the garlic and curry powder. Saute for 2 minutes longer.
  5. Once cooked, remove the squash from the oven and let cool until easy to handle. Scoop the squash out and into the soup pot. Discard skin.
  6. Add the chicken stock and water and stir to mix well. Increase the heat to medium high and bring to a gentle boil. Cover the pot and simmer for 20 minutes so that all the flavours blend nicely.
  7. Remove the soup pot from the heat and puree, either in a blender or using a hand mixer.
  8. At this point you can let the soup sit till it’s serving time. When ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally -- do not let the soup boil!
  9. Divide the soup amongst the serving bowls and sprinkle with chives. Serve immediately.

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