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Coconut-Red Curry Squash Soup

Photo: Randy Mayor; Styling: Claire Spollen


Hands-on time 20 mins
Total time 8 hrs, 20 mins

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

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.


  • 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

Nutrition 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

How to Make It

  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.