Special Programs





EAT: Curried Butternut Squash Soup

Is there anything better than a Southern California winter? It’s boot and sweater weather, football Sunday fundays are here, and the temperature outside is finally tolerable. It’s not too frigid, and if we want to see some snow, we can drive three hours and relish in the mountainous scenery.

We haven’t even gotten to the best part… 'tis the season for delicious, warm, comforting food! Your NMCSD Health and Wellness team promote a healthy lifestyle offering tips and recipes to ensure you are feeling your best and eating delicious and nutritious food in the process!

The next time you’re wondering how to make your beautiful winter day even better, take a page out of Operation Livewell’s cookbook and make this healthy, comforting, and delicious soup!

From Operation Livewell:

Curried Butternut Squash Soup (serves 4)


  • 1 tablespoon extra virgin olive oil
  • 2 - 3 teaspoons curry powder – add more if you like a stronger curry flavor
  • 1⁄4 teaspoon cayenne pepper
  • 1 large leek, diced and washed thoroughly
  • 2 stalks celery, diced
  • 4 cups diced butternut squash
  • 6 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup or raw agave nectar, to taste
  • Salt and fresh ground pepper, to taste


  • 1. Heat soup pot until the rim of the pot is warm to touch, over medium heat.
  • 2. Add olive oil and add curry powder and cayenne pepper when oil is hot. Stir for about 20 seconds until spices are fragrant.
  • 3. Add leeks and celery, stir and cook until the leeks are soft.
  • 4. Add the squash and broth to the pot and bring to a simmer.
  • 5. Cover pot with lid and simmer until the squash is very soft and fork tender about 30 minutes.
  • 6. Add more broth if the soup gets too thick.
  • 7. When squash is tender take pot from heat and let cool down a little bit.
  • 8. Puree the soup with an immersion blender until smooth.
  • 9. Stir in the maple syrup and coconut milk.
  • 10. Warm through gently and season with salt and pepper, to taste.

Nutritional information per serving:

Calories (Kcal): 162; Carbohydrates (g): 28; Fat (g): 5; Protein (g): 2; Sodium (mg): 148; Sugar (g): 9.