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
How to Make It
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.
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.
Made to recipe except subbed white pepper for black & blended the finished soup with the coconut milk. Very good, great color & flavors. It's a bit rich so recommend you serve much smaller portions (1 soup ladle or 1.5, rather than filling a bowl) and let folks ask for seconds.
This soup was a bit thin. I would make it with less stick and add more later after its puréed to get a better consistency. The line was a bit overpowering too. I'd cut it down to one tablespoon. I've made better squash soups. Try the kabocha squash soup from cl.