Cozy Squash Soup

November 17, 2019Smile Cafe
Allergy free Cozy Squash Soup

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 8 Bowls

With the days getting cooler and fall produce in full swing it’s cozy squash soup season and we couldn’t be happier! This recipe delivers big on flavor with sweet fried onions, warming ginger, curry spice and creamy squash and coconut cream.

Our soup makes for a filling, healthy and colourful lunch, and is straightforward for little chefs to master. With a little squash chopping and peeling help from Mom or Dad. We love warming up and dipping bread over a steaming bowl of this soup.

This Cozy Squash Soup recipe is naturally free from the top 8 priority allergens with no; dairy, eggs, peanuts, tree nuts, soy, sesame, gluten and seafood.

Cozy Squash Soup Recipe Process

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Cozy Squash Soup

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Serves: 8 Bowls


  • 1 Acorn Squash
  • 2 Medium Onions
  • 7 Cloves Garlic
  • 1 Thumb Ginger
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Curry Powder
  • 1/2 Teaspoon Cinnamon
  • Salt and Pepper
  • 2 Cups Vegetable Stock
  • 1 Cup Coconut Cream


  • 1)

    Slice your squash in half, scoop out all the seeds and continue to slice the squash into large wedges.

  • 2)

    Peel all the skin from the squash, then chop down the wedges into cubes about an inch or two big.

  • 3)

    Pop all the squash cubes into a large pot of salted water, set the heat to high and boil until the squash in cooked through, about 15 minutes. You can test by poking the biggest cube with a fork and seeing it if feels soft inside.

  • 4)

    While the squash is cooking, dice the onions, grate the garlic and ginger and pop into pan on medium heat with the olive oil to fry.

  • 5)

    When the onion is transparent add to the pan the curry power, cinnamon, salt and pepper stir for a couple of minutes and then remove from heat.

  • 6)

    Drain the squash pot of it’s water and spoon the onion spice mix into the pot with the cooked squash.

  • 7)

    Add two cups of vegetable stock to the pot with the squash and onion mix and mash or emersion blend them all together until smooth.

  • 8)

    Cook on medium for ten minutes with a lid on – The soup will bubble and spit so watch out!

  • 9)

    Lastly stir in one cup of coconut cream.

  • 10)

    For some serving pizzazz add a teaspoon of coconut cream in each bowl, along with coriander leaves and chilli flakes sprinkled on top.

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