Coconut-Red Curry Squash Soup

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Coconut-Red Curry Squash SoupRecipe
Photo: Randy Mayor; Styling: Claire Spollen


Butternut's creamy texture makes this soup silky smooth. You can also use kabocha squash (a winter squash also known as Japanese pumpkin); it has a deep, rich flavor and is a bit sweeter than butternut. Omit the sugar if using kabocha. For extra flavor contrast, sprinkle with additional black pepper.

Serves 8 (serving size: 1 1/4 cups)


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1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
1 tablespoon red curry paste
8 cups chopped peeled butternut squash
3 cups unsalted chicken stock
1 cup chopped peeled baking potato
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
2 tablespoons coarsely chopped fresh cilantro


Hands-on: 20 Minutes
Total: 8 Hours, 20 Minutes

1. Heat oil and butter in a small skillet over medium heat. Add onion, ginger, garlic, and curry paste; cook 8 minutes or until onion is softened, stirring occasionally. Combine onion mixture, squash, and next 5 ingredients (through pepper) in a 6-quart electric slow cooker. Cover and cook on LOW for 6 to 8 hours or until squash is tender.

2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in juice and coconut milk. Sprinkle with cilantro.

Created date

September 2014

Nutritional Information

Calories 182
Fat 4 g
Satfat 1.8 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 35 g
Fiber 5 g
Cholesterol 4 mg
Iron 2 mg
Sodium 341 mg
Calcium 109 mg