Orange winter squash is the ideal match for curry flavours. This belly-warming soup has a tomato base — serve it as a starter before dinner or at lunch with a grilled cheese sandwich.

Yield: Serves 4.



  • 1 tbsp canola oil
  • 1/2 cup finely chopped onion
  • 2 tsp grated fresh ginger
  • 1 clove garlic, finely chopped
  • 1 tsp curry powder
  • Dash cayenne pepper
  • 2 cups puréed cooked Hubbard or butternut squash
  • 2 cans (10 oz/284 mL each) chicken broth
  • 1 can (10 oz/284 mL) tomato soup
  • 1/2 tsp grated orange peel, optional


  1. Heat oil in a medium saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
  2. Stir in ginger, garlic, curry powder and cayenne pepper; cook, stirring, for 1 minute.
  3. Add squash, broth, soup and orange peel; bring to a boil.
  4. Reduce heat and simmer, uncovered, for 15 minutes; stir occasionally.
Nutritional analysis per serving:

118 calories, 4 g fat, 3.8 g protein, 17.8 g carbohydrate, 2 g fibre, 629 mg sodium


*Ingredient not included in nutritional analysis.