Leaf and Ladle’s Curry Squash Soup

Leaf and Ladle's Curry Squash Soup

RECIPE DAY! This drool-worthy soup recipe comes from Leaf & Ladle‘s Linda Melim. This recipe was born when a friend from Joe’s Gardens, Bellingham had graced her with a plethora of squash. Like all recipes of hers, over time it has evolved into what it is today. It is the most popular soup at Leaf & Ladle, with their savory split pea and smoked ham trailing behind as a close second. She has offered it to us to share with you! Enjoy!


Leaf and Ladle’s Curry Squash Soup

Serves 4 people


  • 2 cups cubed butternut squash
  • 2 cups cubed sweet meat squash
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • ½ teaspoon kosher salt
  • 3 tablespoons white miso base
  • 2 ½ cups water
  • 1 tablespoon green curry paste
  • 2 teaspoons lemongrass paste
  • 2 cloves garlic
  • 1 teaspoon sweet chili paste
  • 1 cubed, uncooked yam
  • 1 can coconut milk
  • Optional: chopped cilantro, chopped walnuts, bacon


1. Put cubed butternut squash and cubed sweet meat squash in a large bowl. Toss with olive oil, balsamic vinegar, garlic salt, black pepper and kosher salt until well mixed.

2. Pour it onto a sheet pan, and put it in the oven at 425 degrees for 45 minutes, or until it is fork tender and a little caramelized.

3. While that cooks, in a large stockpot, mix 2.5 cups of water with white miso base, and green curry paste. Bring it to a simmer.

4. After the caramelized squash finishes cooking, boil miso broth. Add 2 teaspoons lemongrass paste, 2 whole cloves of garlic and 1 teaspoon sweet chili paste. Bring back down to a simmer.

5. Add 1 cubed uncooked yam, and the cooked caramelized squash. Let this simmer for 1 hour over low heat.

6. After one hour of simmering, add 1 can of coconut milk. Put the soup in a blender to puree. CAREFUL: the soup will be hot. Puree it in small doses. Add more coconut milk or water to thin it a bit more, if necessary for your blender.

7. Once all of the soup has been pureed, return it to the stove to simmer.

8. Serve soup hot. Optional: top with cilantro, walnuts, or crispy bacon.

If you enjoyed this, enjoy more of Linda’s food! Leaf & Ladle is located at 1113 N State St in Bellingham. They are open 11-4 Monday through Friday, and closed on weekends. Feel free to call in an order at (360) 319-9718