(Serves 6)


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 tsp grated fresh ginger
  • 2 small chilies or 2 tsp green curry paste
  • 2 c vegetable stock
  • 14 oz. can coconut milk
  • 4 c fresh spinach, coarsely chopped
  • 3 Tbs olive oil
  • 4 c butternut or acorn squash, peeled & cubed
  • about ¼ c fresh lime or lemon juice


  1. Mix the coriander, cumin, turmeric, and chilies (if using) in a spice grinder or with about ½ cup of water in a blender.
  2. In a soup pot, sauté the onions and garlic in olive oil.  Add the ginger and salt and continue to sauté until the onions are translucent.
  3. Add the stock and the ground spice mixture to the pot and simmer for 5 minutes.
  4. Stir in the coconut milk and squash.  Gently simmer, uncovered, for about 40 minutes or until squash is tender.
  5. If you are using green curry paste instead of chilies, put the paste in now.
  6. Finally, stir in the shopped spinach and allow it to just wilt.  Remove the pot from heat, add lemon or lime juice to taste and serve at once.