Shawnee Irmen, from Consulate Health Care’s corporate office in Maitland, shares her tasty recipe for curry butternut squash soup.



1 Tbsp. coconut or grapeseed oil

2 shallots, thinly diced

2 cloves garlic, minced

6 cups butternut squash, cubed

A pinch each of sea salt and black pepper, plus more to taste

1 1/2 Tbsp. curry powder

1/4 tsp. ground cinnamon

1 14-ounce can light coconut milk

2 cups vegetable broth

2-3 Tbsp. maple syrup or coconut sugar

optional: 1-2 tsp chili garlic paste

FOR SERVING (optional)

Roasted pumpkin seeds

Chili garlic paste

Full-fat coconut milk



Heat a large pot over medium heat.

Once hot, add oil, shallots, and garlic.

Sauté for 2 minutes, stirring frequently.

Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon.

Stir to coat.

Then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).

Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Serve as is or with garnishes of choice (options above).

Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.

Best when fresh.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to