Coconut-Red Curry Squash Soup
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.
How to Make It
Step 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.
Step 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.
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JNBank's Review
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.
micheleInMN's Review
N/A
%3B%20it%20has%20a%20deep%2C%20rich%20flavor%20and%20is%20a%20bit%20sweeter%20than%20butternut.%20Omit%20the%20sugar%20if%20using%20kabocha.%20For%20extra%20flavor%20contrast%2C%20sprinkle%20with%20additional%20black%20pepper.){kind=link}
carolfitz's Review