We loved this recipe and will be a keeper for us. I followed the recipe exactly with no substitutions. You could easily add diced chicken or serve over chicken. We ate this as a meal as it is quite filling. Give it a try, you won't regret it!
Curried Peanut-Squash Soup
Comments and Reviews 1-9 of 9
JodieP Posted: 01/21/10
ginnyranly Posted: 10/05/10
Delicious and satisfying. Highly recommended for an easy weeknight meal!
smpotter012 Posted: 02/15/09
I've made this a few times and it's a delicious hearty soup with great flavors; however, I did make but a few modifications. I cooked the butternut squash first (450 degrees for 40 min) and then added it already cooked to the broth for around 10 min. I then used a stick blender to puree the soup before adding the peas, peanut butter, rice, cilantro and green onion. I also added slightly more curry powder then what the recipe calls for since we like a bit more heat.
cookininvanwert Posted: 09/15/10
Wonderful combination of flavors, but makes a very spicy soup. If you're not a fan, leave out the red pepper-- doesn't affect the taste but eliminates some of the "heat".
Maywati Posted: 03/25/10
Delicious recipe. Hearty and creamy and very comforting soup. Would definitely make again. Only negative is having to peel and cut squash which takes forever and is not very easy to do.
kmsanders3 Posted: 06/10/11
This is my go-to soup recipe, and one of my favorite foods! This soup has such a wonderful blend of flavors. I've started putting more chicken broth in it to make it a bit thinner- and to make it go further- I always want more!
johlerc Posted: 12/12/11
Great recipe! I substituted already cut and peeled sweet potatoes from Trader Joe's instead of the squash and it was delicious!
carolb1964 Posted: 02/28/12
Great flavor and very satisfying. I loved this recipe and shared it with a few people. I highly recomend it, especially on a cold night.
ginnybunk Posted: 03/30/13
One of my all time favorite recipes. I have been making this particular recipe for a few years. It's thick (which I'm into). It can tend to be more like an Indian Dahl dish if you add the rice too long before serving or using too much squash. I keep my brown rice separate so we can have it 'soupy' for multiple days or after freezing. I was in the habit of just throwing all the squash I had in their but have cut back on that and it has been perfect. (Next time I'll just double the recipe.)