Photo: John Autry; Styling: Cindy Barr
4 servings (serving size: 1 3/4 cups)

Substitute vegetable broth for chicken, if you prefer a meatless dish. Serve with warm flatbread to soak up the flavorful juices.

How to Make It

Step 1

Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

Step 2

Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

Ratings & Reviews

jordanwilson21's Review

November 16, 2013
I LOVE this recipie. It has quickly become a staple comfort food for me. Super easy and healthy. I have been recommending it to all my curry loving friends.

MissTricia's Review

November 01, 2013

kellyabobbyc's Review

April 08, 2013
Delicious! At first my husband was concerned (no meat... all veggie dish lol) but after he ate it he said it was great, and he wanted to add it to his list of favorite choice meals =) Make sure you don't substitute the canned coconut milk for anything else, coconut milk really makes this!

eltowner's Review

March 16, 2012
This is quick and delicious I make a vegetarian version for my son using vegetable broth and instead of the red pepper I use a small amount of red curry paste to taste.

GayleR's Review

January 31, 2011
So colorful! We liked it, and it made a lot. A lot of chopping, but not hard to make.

awedewer's Review

November 30, 2010
I had high hopes for this soup...and it smelled delicious while cooking. Unfortunately the flavors fell flat and I can't really put my finger on what was missing. I added a pound of chicken thighs to amp up flavor but that didn't work. It was hearty and filling but I'm just not sure I'd try it again.

sandy58's Review

November 05, 2010
I thought this was a great recipe. It makes a lot. I added about 1 1/2 cups of cooked lentils.

mseapea's Review

October 29, 2010
Delicious. I recommend using a mild-medium ground red pepper as cayenne (which I used) added quite a bit of heat. Wonderful cold day soup.