Recipe of the Week: Curried Squash Soup with Smashed Peas


I can’t take all the credit for this one, but I’ve adapted the idea and created a recipe with strong flavors that I love together. A little spice with the sweetness of the squash combined with the tangy smashed peas are a real mouthful to carry you through cooling weather.

Curried Squash Soup                                                      Yield: 1 gallon


1ea Medium Squash about 4lbs (like a Red Kuri, Buttercup, Aunt Thelma or Kabocha)

2ea Sweet Onion, peeled and roughly chopped

4 cloves garlic, smashed

4ea ginger slices, peeled and ¼” thick

4T curry powder

2t cayenne Pepper (optional, for spicy soup)

½ gallon vegetable stock, low sodium

3T honey

3T apple cider vinegar

TT sea salt


Preheat oven to 350F.

Cut the squash in half and place cut side down on a lightly oiled sheet tray. Roast in oven until knife tender.

Remove squash from oven and flip over to let cool for 10 minutes. Then remove guts and seeds, discard. Scrape out flesh of squash with a large spoon and place into a non-reactive pot.

Place remainder of ingredients into pot and season with salt and cover. Bring to a boil and simmer until you can smash squash with a fork.

Puree in a high speed blender until smooth. Taste for seasoning. Does it need more salt or cayenne? Honey? Vinegar?  All the different types of squash have different sugar content and even fluctuate depending on growing conditions. This causes different flavors profiles.  None are the same, so taste taste taste!

Top with pea puree, a sprinkle of ground sumac and serve.


Yogurt-Smashed Pea Garnish (Smashed Peas)                                 Yield: 1c


1 cup peas, raw or thawed from frozen

1/2c yogurt, whole fat – Greek style

2T lime juice

1t lime zest

TT sea salt


If peas are raw: In a large pot of SALTY boiling water, cook peas for 2 minutes and shock them in an ice bath.  The ice bath protects the crazy green chlorophyll of the peas from turning brown and also stops the peas from cooking any further.  Do not let the peas sit in the ice bath for too long, once the peas are completely cooled, remove immediately and strain them to remove excess water.

Now we process. You have a few options here depending on your preference.  If you want a super smooth product, use a high speed blender.  If you prefer a chunkier sauce then use a food processor.  Regardless of what you want to do, begin to process in batches until all is processed to you desired finished product.  I usually will make mine chunky and textured.

Place all ingredients in food processor and a pinch of salt. Blend until desired consistency.

Taste. Should be zesty fresh.  If it seems dull add a small pinch of salt at a time or more lime juice until you’ve reached desired product.


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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.