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Home » Recipes » Soups & Stews » Sweet Meat Squash Soup

Sweet Meat Squash Soup

February 16, 2016 by Christy Gurin, Updated October 20, 2018 16 Comments

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This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

Table of Contents

  • Sweet Meat Squash Soup
    • Ingredients 
      • Garnishes
    • Instructions
    • Notes
    • Nutrition
      • did you make this recipe?

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

Well, I thought I had seen it all when it comes to squash. I’ve eaten and loved all types from summer squashes like zucchini and patty pan to hard winter squashes, like butternut, acorn, and the likes. Then, at our family Christmas party this year, my aunt brought us all a whole new kind to love – sweet meat squash!

Here’s a picture of the squash in question. Light green and speckled in all its beauty.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

My aunt’s garden has an overflowing bounty of edible items. She really maximizes all of the space in her yard and has turned it into an impressive mini urban farm. For someone like me with farm lust and a slow (but developing!) green thumb, gardens like these are an inspiration. Luckily, I found sweet meat squash seeds online. Score!

Both sets of my grandparents lived on farms and every summer we would come down from Alaska and spend 2-3 months milking goats, shucking corn, and snacking on sweet blackberries straight from the vine.

Farm life is deeply embedded in my soul. There’s something so incredibly rewarding about seeing your first pea sprouts pop up and cooking up the first harvest. Since growing up, my family always left to head back north for the school year, I never got to be around to see the fall bounty. Back to canned green beans and frozen peas. The arctic isn’t exactly known for fresh veggies.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

Although ugly foods can taste good, sweet meat squash is so far from it, beautiful inside and out. Seriously, check out that orange below!

These suckers aren’t your average size, cute little veggie either. Sweet meat squash can easily reach 10-15 pounds! To put it in perspective, think jack-o-lantern sized. Yeah, that’s some hefty produce.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

For this recipe, my sweet meat squash was about 7-8 lbs. If yours is larger or smaller, just adjust the recipe accordingly. Its a soup so its easy to tweak the seasonings at any point in the cooking process. If you use a huge whopper of a squash and its too bland, add more curry, cumin, and salt. If you know you’ve got a little guy, scale back a bit. You can always add more seasonings later.

If you have a huge squash, you can always save half for another recipe. I think this flavor would work well in recipes that call for butternut squash, and vice versa. And if you can’t find sweet meat squash for this recipe, just sub in butternut squash. It is pretty similar in flavor and texture. 

Peeling and cubing the squash is a bit of a PITA (pain in the a$$), but I learned a trick a while back that saves tons of time. Quarter the squash and then microwave the pieces before peeling! This will save you a good 10 minutes, along with your sanity.

If you don’t believe in microwaves, you can run the entire thing under hot water for 5 minutes, rotating the squash a few times while doing so. It doesn’t work quite as well, but still makes it a good deal easier to peel.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

This is what the squash looks like once its fully steamed / boiled. Notice that there isn’t enough liquid in the pot to cover the squash pieces so you’ll need to stir them a few times while cooking.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

You can use a food processor, blender, or whatever you have to blend this soup. Using an emersion blender makes these kinds of light and healthy, creamy soups a breeze though. If you don’t have one of these things and love creamy veggie soups, pick one up! Creamy vegetable based soups can be made healthy and vegan (if needed) in no time at all with one of these stick blenders.

I love mine like crazy. Like, probably more than anyone should love any kitchen apparatus anywhere. Its an amazing tool that simplifies a lot of recipes. That being said, a food processor gets the job done too.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

I used my emersion blender on this curry carrot soup I made a while back too. That soup was actually the inspiration for this sweet meat squash soup. That soup requires a few unique ingredients and is spicier than a lot of people can handle though so I tried to go more mainstream with this recipe, since the squash is far from it.

After scratching my head trying to figure out what to do with this unique behemoth of a veggie, I realized there aren’t many sweet meat squash recipes available on the internet. Since this squash is absolutely delicious  and I want others to be motivated to try it, I wanted to use ingredients that most people have in their kitchens already since sweet meat squash is already unique on its own.

Low and behold, a new soup recipe was born. If you’re looking to try something new, but don’t want to get *too* crazy, try this recipe out. Sweet meat squash will soon be a favorite in your house, like it is in mine now.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

Recipe
these kinds of light and healthy, creamy soups a breeze
Recipe
5 from 2 votes
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Sweet Meat Squash Soup

Created by: Christy Gurin
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Print Recipe
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
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This thick, creamy sweet meat squash soup is naturally vegan, yet extremely filling and delicious! The rich curry flavor is accented with fresh cilantro, chili sauce, and roasted peanuts.

Ingredients
 

  • 6-7 lb. sweet meat squash (if yours is another size, scale ingredients accordingly)
  • 1/2 Tbsp. coconut oil
  • 1 large onion, chopped
  • 3 tsp. minced garlic
  • 3 Tbsp. curry powder
  • 1 Tbsp. cumin
  • 4 cups vegetable or chicken broth
  • 1 15 oz. can coconut milk (reserve 2 Tbsp. as garnish if desired)
  • 3 Tbsp. lime juice
  • 2 tsp. salt (or to taste)

Garnishes

  • coconut milk
  • chili garlic paste
  • cilantro
  • roasted peanuts

Instructions

  • Cut squash in half, and then in half again to quarter. Remove and discard seeds and stringy center parts and peel squash.* 
  • Cut squash into 1" cubes. It will be blended so they don't have to be perfect, just similar sized.
  • Heat oil in a sauce pan over medium heat. Add onion and sauté for 3-4 minutes to soften. Add garlic and cook a few minutes longer until garlic is soft and aromatic. Add curry and cumin and stir for about 30 seconds.
  • Pour broth in and add squash. Put lid on, reduce heat to low, and let simmer/ steam for 15 - 20 mins until squash is full cooked. There will not be enough liquid to full submerge the squash fully so during this time, remove the lid 2-3 times and stir to make sure squash cooks evenly.
  • Once squash is fully cooked, add coconut milk, lime juice, and salt. Blend in the pot using a stick blender or process in batches using a food processor or blender (be mindful of the steam!) and return to pot. Adjust seasoning levels if needed based on your preferences.
  • Ladle soup into bowls and top with garnishes to serve.

Notes

*Putting each quartered piece in the microwave for 2 minutes makes it much easier to peel. 

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 624mg | Potassium: 1062mg | Fiber: 6g | Sugar: 6g | Vitamin A: 24160IU | Vitamin C: 56.8mg | Calcium: 153mg | Iron: 4.3mg

did you make this recipe?

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posted in: Soups & Stews, Vegetables

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    Comments & Reviews

  1. Meri says

    December 10, 2021

    Oh my goodness!!! Yes yes and hell to the yes!
    I love it and can’t get enough. I turned my significant other into a lover of “squash” soup now. I have made 5 batches now and making another as I type. Thank you friend! Keep posting these delicious recipes for my belly.

    Reply
    • Christy says

      January 26, 2022

      That may be the kindest comment I’ve ever received Meri! I’ll keep the recipes coming for sure! 🙂

      Reply
  2. Firda says

    October 16, 2018

    Curry powder? I usually immediately dismiss recipes that call for the undefined ingredient “curry powder”, but I have a sweet meat squash that I want to make into soup. Please define your curry powder – the soup’s flavor could vary wildly depending on the brand of curry powder. How about just a list of curry spices that would go into a curry powder.

    Reply
    • Christy says

      October 20, 2018

      Hi Firda – Ha, I completely understand! I’m guessing you’re not from the US. I have a plethora of curry powders too in my cupboards but here most people refer to curry powder as a standard Indian blend that is pretty similar from brand to brand. Again – I think this is a US thing. I added a link in the recipe to the type of curry powder I’m referring to. Here’s a link to a curry powder recipe that should be pretty similar to this so you can get a better idea of what I’m talking about here: https://minimalistbaker.com/diy-curry-powder/ – hope you try the recipe!

      Reply
  3. Indian Food Recipes says

    August 11, 2018

    5 stars
    I making another meatloaf formula, and one of the fixings is horseradish, but instead than blend it into the whole loaf(which will make it less recognizable

    Reply
  4. Glen Powell says

    October 15, 2017

    This was our first and last visit to your website. We get it – you’re trying to wring a living out of a blog, it’s not easy. So you place as many pop-up / pop-under ads as possible… hoping to make a little scratch from the traffic.
    But they show up on, under, and between every photo. They autoplay video at high volume. They slow down the site load, stall the loading, and cause the text to jump around the screen as they load, and then collapse. Making it annoying to read what’s written.

    Why treat your visitors so badly?

    Reply
    • Christy says

      October 29, 2017

      Glen – I’m so happy you took the time to tell me this! My advertising company had just made some changes and I honestly hadn’t gone through to see how my site was affected yet. I removed those obnoxious ads as soon as I saw your message. Yes, I do have some advertising that helps support running this site, but I don’t want the advertising to detract and overpower the website whatsoever. I am completely with you and absolutely hate auto-play videos and ads that jump around like that. I’m sorry that it was such an annoying experience and I really appreciate that you told me about it! I’ll be checking on this more regularly now to make sure the ads don’t get too crazy again so, sincerely, THANK YOU!

      Reply
  5. Pakistani Food Recipes says

    October 14, 2017

    looks delicious and perfect for cold winter days.

    Reply
    • Christy says

      October 14, 2017

      Thanks! I think its pretty tasty. 🙂

      Reply
  6. John says

    September 10, 2017

    Just reading this recipe for the first time because I just picked a big sweet meat squash. I wonder if some peanut butter in the broth might be a good idea.

    Reply
    • Christy says

      September 10, 2017

      Sounds like an excellent idea to me! I haven’t tried it but I’m partial to the peanut butter and curry combo and think that would work well with this. Let me know if you try it!

      Reply
  7. Maha Khan says

    May 4, 2017

    5 stars
    you are great. I like your way of teaching us recipes method.I am new in recipes please Visit my website and tell me how I Improve my website https://www.sooperchef.pk

    Reply
    • Christy says

      May 7, 2017

      Thank you Maha! I don’t speak the language your website is in or I would definitely try to help. Sorry and best of luck!

      Reply
  8. Elinor says

    January 1, 2017

    Delicious soup. Just right for a cold winter day.

    Reply
    • Christy says

      January 1, 2017

      Thanks for letting me know you liked it Elinor – I love this one too! 🙂

      Reply

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The foodie, photographer and recipe developer behind Feasting Not Fasting, a site centered on making it easier to eat healthy.

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