Monday, January 18, 2010

Curried butternut squash soup

In the last year or two I've developed a real fondness for winter squash. I recently tried this soup recipe, and I'm lovin' it.

Butternut squash soup

1/4 cup olive oil
1 cup diced shallots or onions
3 whole cloves garlic
1/4 cup minced ginger
4 bay leaves
1/2 teaspoon crushed red pepper (I used about 1 teaspoon because the husband likes extra zing!)
2 1/2 pounds butternut squash (about 1 medium), peeled and cut into chunks
1 1/3 teaspoon salt
1 teaspoon curry powder
2 cups chicken stock, heated
1-inch chunk palm sugar (I left this out)
1 15-ounce can low-fat coconut milk

1. In a deep pot over medium heat, heat the oil. Add shallots/onions and stir for a few minutes.
2. Add garlic cloves and ginger.
3. When shallots start to soften, add bay leaves and red pepper, and saute for another 2 minutes.
4. Add squash, salt, and curry powder. Stir and cook for about 10 minutes.
5. Turn heat to medium-high and add stock. Cover and bring to a boil. Immediately lower the heat and simmer for 15 minutes. Stir about every 5 minutes, and mash the squash.
6. Add the coconut milk and palm sugar (if used), and cook for another 15 minutes, stirring and mashing every 5 minutes.
7. Remove the bay leaves and continue to mash the squash to the desired consistency. Use an immersion blender if a creamy texture is desired (I prefer to have some chunks).
8. Garnish with chopped chives or curry leaves, if desired.

From Tangy Tart Hot and Sweet by Padma Lakshmi


  1. Oh YUm...lost in winter yum...well, as winter as we get here. snuggly blanket pulled up to the chin. It's 60...sweater weather!

    Looks oh so delish!

  2. ooh, I love to make this kind of soup also, but have never tried it with coconut milk... sounds delish. Will have to look for a can next time I'm at the store.


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