Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2014


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

20 mins
8 hrs 20 mins
Serves 8 (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

182 calories; fat 4g; saturated fat 1.8g; mono fat 1.6g; poly fat 0.3g; protein 5g; carbohydrates 35g; fiber 5g; cholesterol 4mg; iron 2mg; sodium 341mg; calcium 109mg.