Curried Butternut Squash Soup

I babysat a lot when I was a teenager.  A LOT.

When we’d have a big summer thunderstorm, we’d have a ‘Thunderparty’.  I’d put a tray of cookies and milk together and then we’d go in search for a sheltered spot to sit to watch the storm.  If we had enough lead time, we’d make the cookies ourselves.  We’d have a party as we watched the rain pour down outside our safe spot, feeling warm and comfortable as we ate our cookies.   When lightening struck near by, we’d snuggle up close and count as we waited for the thunder so we’d know how far away we were.

One of my kids cried once when it stopped raining.

I had many clients and I’d babysit 3-4 days after school into the evening and every Friday/Saturday night.  I like to think it is because the kids liked me so much, but it probably also had to do with what I’d do after we’d finish baths, books and other nighttime rituals and the the kids were fast asleep.

I would clean people’s houses.

I’d do the dishes, scour sinks, sweep and wash the kitchen floor, vacuum, dust, fold the laundry…  Anything to keep busy and make my parents happy.  I always got great tips and I think some parents just went out so their houses were clean when they got home.

I learned when I had my own kids that babysitters didn’t do this.

So, you ask, why am I bringing up babysitting and Thunderparties in a post about curried butternut squash soup?

Because it’s supposed to thunderstorm today. 

Instead of cookies, I’m going to make a delicious butternut squash soup that uses many good things for you–bone broth, fresh ginger and turmeric, butternut squash and coconut milk.  It’s a soothing recipe for a turbulent spring day.

Here’s the recipe:



  • 2 tablespoons olive or coconut oil
  • 2 cloves minced garlic
  • 2 inches fresh turmeric, minced
  • 1 chopped shallot
  • 1 chopped onion
  • 2 tablespoons curry powder
  • 2 tablespoons sriracha sauce (optional–I like a little nip of spice)
  • 6 cups chicken bone broth
  • 2 sweet potatoes, chopped into 1 inch pieces
  • 1 butternut squash, chopped into 1 inch pieces
  • 1 can lower fat coconut milk


Saute garlic, shallot and onion in oil until soft.


Add turmeric, curry powder, sriracha and bone broth, followed by sweet potatoes and butternut squash.  Bring to a boil, then lower heat to slow simmer for 25 minutes.

Soup Cooking

Once potatoes and squash are soft, puree with immersion blender.  Add coconut milk while still warm and serve.

I served this with a salad made from kale, basil and tomatoes from my garden.






  1. Shon | 7th May 16

    It doesn’t surprise me that you went above and beyond babysitting. It was your never ending work ethic! You are right that it absolutely isn’t the case anymore.

    • Stella | 7th May 16

      It was…but the crazy thing is that I didn’t realize I was going above and beyond! I never compared notes with other babysitters to see what they did. I just knew I kept getting jobs (and had a good time with my families). Hope you’re well!

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