Robin Daumit


Robin Daumit

Squash soups can often times be very bland simply because most types of squash – pumpkin, butternut, acorn, - are very mild in flavor, and depend on the added ingredients to bring alive the palate when made into a soup.

This recipe packs the flavor, while still allowing the squash to remain the center of attention.

Garam masala and a little tahini bring just the right amount of flavor to this soup.

Making this soup couldn’t be easier:

-         Simply chop all the ingredients

-        Toss them into a pot

-        Add the liquid ingredients

-        Cover and simmer for 45 minutes

-        Cool, Puree, and reheat when ready to serve

You can buy the squash already cubed, or try a fresh squash, hollow it yourself, and use the shell to serve your soup in. 


-        Butternut squash – 3 cups, cut into cubes

-        Onion – 1 whole onion, cut into cubes

-        Celery – 2 cups, cut into cubes

-        Coconut milk – 1 ½ cups

-        Garam Masala* – 1 tablespoon

-        Red chili pepper – just a pinch

-        Turmeric – 2 tablespoons if fresh, 1 tablespoon if powdered

-        Ginger – 2 tablespoons if fresh, 1 tablespoon if powdered

-        Tahini – 2 tablespoons

-        Water or Broth – 4 to 5 cups (enough to cover all the ingredients)

*      Garam Masala may be an unknown spice to you, and so let’s simply take a look at what is in this lovely exotic spice mix.

Cumin, Cardamom, Mace, Cinnamon, Cloves, Peppercorns

Many of your favorite spices, mixed into one delicious flavor enhancer. 

Once the soup has cooked, you can cool, and puree until ready to serve, or chill the soup, and then puree and reheat to serve.

This soup freezes beautifully for those days when there is not enough time to prepare homemade meals.