Photo: Randy Mayor; Styling: Claire Spollen 
Hands-on Time
20 Mins
Total Time
8 Hours 20 Mins
Yield
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.

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.

Ratings & Reviews

carolfitz's Review

Jot
November 27, 2014
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.

JNBank's Review

carolfitz
October 30, 2014
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

micheleInMN
October 21, 2014
N/A