Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
1 Hour 35 Mins
Yield
Makes 15 cups

This yields more than enough for appetizer-size servings. Divide up the leftovers, and freeze for a last-minute meal during the busy month of December.

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.

Step 2

Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.

Step 3

*1 tsp. curry powder may be substituted.

Step 4

Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.

Ratings & Reviews

juliecrozier's Review

tara31
October 19, 2013
I love this soup but it is the most labor intensive soup I've ever made. I have arthritis in my hands so I should know better. It took me a few hours to make because I had to take a break after washing and peeling and cutting up a pumpkin, and then a butternut squash, and a yam, and an apple. I recommend it should be a group effort. I'm also not sure if I got the proportions correct, but it is delicious. Probably should make it the day before. I'm hoping it freezes well! I've been saving this recipe forever and I'm glad I finally made it. I've remade this several times since I first reviewed. I skip the pumpkin, add another sweet potato, use olive oil, skip the curry, skip the ginger, skip the cream, it still works, love it!

julieburck's Review

juliecrozier
November 25, 2012
Excellent, but if you don't like curry, tone it down. I do, but several guests did not, so they weren't crazy about the soup. I liked the spiciness, because pumpkin can be bland. Enough to taste it, but not so overpowering that it ruins it. They weren't kidding about the hour and half prep time. Lots of chopping ahead of time, but worth it. Better yet, do it the day before to break up the prep time. Pumpkin was out of season, so I used one 29 oz. can of pumpkin, and it worked great.

Lupewiltsh's Review

Lupewiltsh
October 20, 2012
I made this soup and it was delicious. I did not have the bell pepper or the sweet potato, and I used canned pumpkin. It did not seem to hurt. I made it really thick. My husband loved it too. He thought I had bought it. I am so proud of myself.

CarolVachon's Review

1auntgigi
November 06, 2011
I made this soup for the first time today. It's a good way to utilize fall vegetables. I made the soup exactly in accordance with the recipe except for using fat free half and half rather than cream. I'll make this soup again, but next time will reduce the amount of red curry paste as the soup is a little too hot for our taste.

tara31's Review

julieburck
May 15, 2011
For a lighter version I skipped the butter and used almond milk in place of the whipping cream. Added extra garlic, ginger and doubled the curry paste for more spice. Served toasted baguette slices with melted Swiss on the top - so full of flavor, and even better the next day. Great cold!

agopchick's Review

agopchick
December 05, 2010
I used canned pumpkin and still it was amazing! I was also out of whipping cream so half and half fat free worked well too!