Cream of Squash and Roasted Ginger Soup

Submitted by: Maryse Bienvenu, Montreal

“Delicious and easy to make. A dose of warming comfort after a day of playing outside!”


  • 2 tbsp(s) Freshly chopped ginger
  • 2 tbsp(s) Olive oil
  • 1 Onion, thinly sliced
  • 2 Cloves garlic, chopped
  • 5 cup(s) Chicken broth
  • 6 cup(s) Butternut squash, peeled, seeded and diced
  • To taste, Salt and pepper
  • 1 Asian pear, cut into pieces
  • To taste, Curry powder

Cooking Instructions

In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender.

Add the broth, squash and Asian pear.

Bring to a boil. Add the curry powder and simmer, covered, for about 20 minutes or until the squash is tender.

Purée the mixture in a blender until smooth. Add salt and pepper to taste. Serve warm or cold.

Prep Time


Cook Time



6 to 8


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