Winter Squash Two Ways: Curry Butternut Soup with Mint Cilantro Pesto & Maple Acorn with Turmeric Coconut Yogurt

Ananda Headshot Ananda Kaplan

Our roasted curry butternut squash soup recipe is a deliciously nutritious way to warm up and nourish your body during this holiday season. It provides abundant vitamins, minerals, antioxidants, and fiber for anticancer, anti-inflammatory gut health, and immune support. The soup is naturally gluten-free and can be made vegan if needed.

Roasting a butternut squash allows the natural caramelization process and develops sweet and savory flavors with a velvety texture.  Adding lentils not only boosts protein but also a hardiness to keep you satisfied throughout the day. The combination of spices deepens the flavor and creates warming aromas while increasing the health benefits with every delicious bite. Be sure to top each serving of this fragrant soup with our mint-cilantro pesto for a bit of tangy freshness with each spoonful. (If you don’t love cilantro, try parsley or basil.)

Roasted Curry Butternut Squash Soup with Mint Cilantro Pesto

Serves: 4

Squash Ingredients

  • 1 medium butternut squash
  • 1 teaspoon high-heat oil (avocado, sunflower, coconut)
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cinnamon


  1. Preheat the oven to 400°F.
  2. Cut butternut squash in half long ways, using a spoon, scoop out the seeds and discard.
  3. Mix oil, salt, curry powder, and cinnamon together and rub over the flesh of the butternut squash.
  4. Place the butternut squash flesh side down on a baking sheet and roast in the oven for 45 minutes. It is done when you push the skin and there is no resistance.
  5. Remove from the oven, flip butternut squash to skinside to cool.
  6. Using a spoon, remove the inside of the butternut squash leaving the skin.

Soup Ingredients

  • 2 tablespoons oil (olive, avocado, coconut)
  • 1 carrot, diced
  • 1/2 onion, diced
  • 5 garlic cloves, diced
  • 1 tablespoon +1 teaspoon curry powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons mustard powder
  • 1/8 teaspoon chili powder (optional)
  • 1 1/2-2 teaspoons salt
  • 1/2 lemon, juiced
  • 4 cups vegetable stock
  • 1/2 cup red lentils
  • 1 cup milk of choice (dairy, almond, oat, coconut)
  • 2 ½-3 cups of roasted butternut squash


  1. While squash is roasting, you can start on the soup.
  2. in a medium pot or saucepan, heat the oil over medium heat.
  3. Add the carrot and onion, then sauté until the onion is translucent between 5 to 8 minutes.
  4. Add in garlic and toss. Lower the heat and add in all the spices and salt.
  5. Mix for one minute until the spices become fragrant.
  6. Add in lentils and mix until combined.
  7. Add in lemon juice to deglaze the pan, scraping any spices that are stuck to the bottom of the pan with the lemon juice.
  8. Add in the vegetable stock and stir, turn the heat to high to bring to a boil, then reduce heat to low and cover for 30 minutes.
  9. After 30 minutes, remove the lid and ensure that the lentils and carrots are extremely soft. Once soft, add the roasted butternut squash and simmer for another five minutes uncovered.
  10. Turn off the heat, add one cup of milk,, and blend the mixture, using an immersion blender or a regular blender. If using a regular blender, do two batches.
  11. Taste and adjust seasoning to your preference.

This soup will hold for five days in the fridge and can be frozen for up to three months. I always find it tastes even better the second and third day.

Mint Cilantro Pesto


  • 1 handful of cilantro leaves and stems (or parsley or basil leaves)
  • 1/2 cup mint leaves
  • 1/4 cup olive oil
  • 1 to 2 garlic cloves
  • 1/2 lemon, juiced
  • 1/4 cup of walnuts (or any nuts you have)
  • 1/4 teaspoon salt and pepper


  1. Place all ingredients in a blender or a food processor and blend. You may have to stop and scrape down the sides and blend again until mostly smooth.

Top the soup with a spoonful of the pesto and enjoy.



Because one winter squash recipe is never enough, we decided to also feature our roasted maple balsamic acorn squash. It is accompanied by a turmeric coconut yogurt sauce and topped with earthy walnuts and vibrant chives.

This recipe brings together a rainbow of tastes and textures: spicy, sweet, tangy, creamy, crunchy and savory. Like the curry butternut squash soup recipe, this dish is packed full of good-for-you, anticancer, anti-inflammatory, and immune-boosting ingredients that will satisfy your taste buds and nourish your body. On top of all this goodness, the probiotics in the coconut yogurt support gut health. Enjoy this beautiful dish as a perfect side for any holiday gathering or weeknight meal.

Maple Balsamic Acorn Squash 

Serves: 4

Squash Ingredients

  • 1 medium acorn squash
  • 2 tablespoons high heat oil (avocado, sunflower, coconut)
  • 1 ½ teaspoon balsamic vinegar
  • 1 tablespoon + 1 teaspoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt


  1. Preheat the oven to 400°F. 
  2. Prepare the acorn squash by cutting the stem and end off to create a flat surface. Then, cut through the middle long way from end to end. Use a spoon to scoop out the seeds and discard.
  3. Cut the acorn squash into 1/2-inch slices to create half-moon shapes.
  4. Place acorn squash on the baking sheet. 
  5. Combine the oil, balsamic vinegar, maple syrup, cinnamon, ginger, and curry powder and mix together. Rub the mixture over the acorn squash on both sides. 
  6. Sprinkle one side with salt, then flip and sprinkle the other side with salt. Then align in rows on the baking sheet and roast in the oven for 18 minutes, then flip and roast for another 10 minutes until caramelized and tender.

For The Turmeric Coconut Yogurt Sauce

This recipe makes more than you will need. There are many ways to enjoy the extra sauce: add 1-2 tablespoons of olive oil to create a yummy salad dressing; use as a sauce or marinade for fish and chicken; dip for raw veggies or atop avocado toast.


  • 8 ounces of coconut yogurt (you can use dairy yogurt if you prefer, but it does taste better with coconut)
  • 1/2 teaspoon turmeric
  • 1/4  teaspoon cinnamon
  •  1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • Sprinkle of black pepper
  • ½ a lemon, zested and juiced


  • Chopped walnuts and chopped chives


  1. Whisk all ingredients together, taste, and then adjust the seasoning.
  2. Drizzle on top of roasted acorn squash.
  3. Top with chopped walnuts and chopped chives.

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