Doobies’ Vegan Curry Butternut Squash Soup

by Saturday, October 18, 2014

Nothing reflects this seasonal weather more than stick-to-your-ribs comfort food. However, most of us already have enough food stuck to our ribs and there are so few delicious gluten free or vegan options (ribs certainly don’t qualify). This savory curry butternut squash soup recipe embraces the season as well as healthy, restricted cuisine choices without sacrificing one bit of taste.

Chef and owner of Doobies bar Patti Brett shares her soup with a spicy kick recipe from her kitchen to yours. Her secret ingredient? A tangy Trinidad-infused flavor in most of her meals thanks to her husband’s culinary influence.



1 large onion, minced

2 ribs celery chopped

2 tbs. olive oil

1 cup cored and chopped apple

2 tbs. curry powder

3 cups reduced sodium vegetable broth

1 can coconut milk (can use reduced fat as an alternative)

2 cups pureed butternut squash (or pumpkin)

1/2 teaspoon hot-pepper sauce

1/4 cup toasted pumpkin seeds for garnish


* Sauté the onions, celery, apple and curry in a medium saucepan with 1 tablespoon of olive oil and 2 tablespoons of the broth until softened (4-5 minutes).

* Place a small to mid-sized squash (or pumpkin), sliced in half with both sides face up, on a baking sheet

* Drizzle with remaining olive oil and salt and pepper to taste

* Roast in a 450-degree oven for 45 minutes to one hour

* Scoop out softened flesh and mash with a fork

* Reserve 2 cups

* Combine the remaining broth, coconut milk, squash, and hot-pepper sauce to the sauteed onion, celery and apple in a large saucepan

* Simmer together for 10 minutes

* Working in batches puree the soup either in a blender or with a hand blender – add a bit of water for thinner consistency if desired

* Sprinkle with pumpkin seeds or swirl in a extra bit of olive oil for richness

Makes 4 Servings

Doobies was one of the first Philadelphia bars to carry Flying Fish in the city, soon followed by Lagunitas and kicking off the craft beer trend. The bar has been in existence since the prohibition age and in the 1920’s was an apothecary with the original cabinet woodwork housing a different type of elixir these days – alcohol. Patti picked it up around 1976 and has been serving food til 1 a.m. most nights. For more information, visit Doobies Facebook.

Doobies vegan curry butternut squash soup also pairs nicely with a gourmet grilled cheese sandwich and strawberry wheat beer. Cassie Hepler Photography

Doobies vegan curry butternut squash soup also pairs nicely with a gourmet grilled cheese sandwich and strawberry wheat beer.

(Photo Credit: Cassie Hepler Photography)

No Comments Yet.

What do you think?

Your email address will not be published. Required fields are marked *