Skill Level: Beginner
Total Time: 30 minutes


  • 1 each Butternut squash, large, peeled, cored and cubed
  • 2 quarts Vegetable or chicken stock
  • 1 ½ cups Walnuts, unsalted
  • 1 ½ T. Yellow curry powder, can add more or less if desired
  • 3 each Garlic cloves
  • Salt and pepper, to taste


  • Put all ingredients into a large pot.
  • Bring heat to medium high and boil until butternut squash is fork tender, about 15-20 minutes.
  • Remove pot from the heat and blend soup with an immersion blender.
  • Season to taste. This soup freezes well and can easily be substituted for sweet potatoes or carrots. Enjoy!


Servings: 8-10
Serving Size: 8 -10 oz.
Nutrition Information: Provides beta-carotene, dietary fiber, vitamin C and potassium. The walnuts add extra protein and essential omega-3 fatty acids. Gluten-free, dairy free.