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Spicy Squash Soup


I made this recipe back when Mel was the Commanding General at 29 Palms. I hosted a group of spouses at our home and served this soup. The Commandant’s wife at the time loved it. -Filomena


Served as a first course in beautiful pottery or as a main course with a side salad and crusty bread, this is a special recipe that will warm you up this fall and winter. Don't be surprised if you get special requests for it! 





Note: Any winter squash, calabaza, butternut or Hubbard squash will do, as will a cooking pumpkin. Most grocery stores including the commissary now carry plantains and hard green bananas can be used instead of green plantains.

2 tablespoons extra-virgin olive oil
1 large sweet onion, such as Vidalia, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon Madras-style curry powder
1 1/2 lb. butternut squash, pared with a sharp knife
2 green plantains, peeled and cut up
6 cups chicken broth or canned low-sodium broth, as needed
2 sprigs of fresh oregano or 1/2 teaspoon dried oregano
2 sprigs of fresh sage or 1/2 teaspoon dried sage
1/2 tsp. Forager Mike’s maca hot sauce
Salt and freshly ground black pepper
1/4 C. toasted pumpkin seeds, for garnish
Chopped fresh chives, for garnish


Heat the oil in a soup pot over medium-low heat. Add the onion and celery and cover. Cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute.

Add the curry powder and stir until fragrant, about 30 seconds. Stir in the squash and plantain, then the broth, oregano and sage. Bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the squash is very tender, about 20 minutes. Remove from the heat.

In batches, pulse the soup in a blender or food processor to make a chunky puree. Return to the pot and season to taste with Forager Mike’s Maca hot sauce and salt and pepper. Reheat until piping hot.

Ladle into soup bowls and garnish with the pumpkin seeds and chives.

Makes 8 to 10 servings.

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