Spicy Winter Squash Soup

READY IN: 35mins
Recipe by Lorrie in Montreal

Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.

Top Review by French Tart

A wonderful soup that I had to substitute a few ingredients on! I thought I had everything, and then realised that I had no corn or green beans......so, I added a couple of tomatoes and also some extra squash and some pumpkin! We LOVED the cajun seasoning with the ginger, I also added a swirl of cajun seasoning on top with some fresh parsley! I pureed this soup and the texture was wonderful and thick, almost creamy! What makes this so tasty and subtly spicy is the ginger - do NOT leave that out! Great soup and one that I will make again with the corn and the beans. Made for Holiday Tag - thanks Lorrie! FT:-)

Ingredients Nutrition


  1. Trim edges of squash, cut into four pieces, remove seeds.
  2. Steam 12-15 minutes until soft.
  3. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
  4. Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
  5. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
  6. Bring to a boil, simmer for 15 minutes.
  7. Add corn and green beans and continue to simmer.
  8. Stir in basil.
  9. Season with salt to taste.

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