Lightly Curried Winter Squash Soup

Print Recipe
Lightly Curried Winter Squash Soup
Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut described in this recipe; I just like butternut because it’s faster to peel and chop than its many cousins. But there’s also the option of baking the squash first – see prep notes below – and it widens the array of squash varieties you can easily use.
curry, winter squash, fall soup
Course Main Dish, Soup
Cuisine Curry
Servings
Ingredients
  • 1 butternut squash, or other winter squash
  • 1 Tbsp butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp cayenne pepper
  • 1 can coconut milk
  • 3 cups water
  • Salt & pepper
Optional toppings
  • sour cream or plain yogurt
  • scallions,
  • fresh cilantro
Course Main Dish, Soup
Cuisine Curry
Servings
Ingredients
  • 1 butternut squash, or other winter squash
  • 1 Tbsp butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp cayenne pepper
  • 1 can coconut milk
  • 3 cups water
  • Salt & pepper
Optional toppings
  • sour cream or plain yogurt
  • scallions,
  • fresh cilantro
curry, winter squash, fall soup
Instructions
  1. To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and gloop. Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. Chop each into ½” slices, then turn each slice into cubes.
  2. Put a large pot or Dutch oven on the stove on medium heat. Melt the butter and let the pot get hot. Add the onion, pepper, and garlic, then sauté for two minutes.
  3. Add the cubed squash and spices and stir it all together. Put a lid on the pot and let it cook for another two minutes.
  4. Add the coconut milk and water and stir. Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender. Once the squash is tender, taste the soup and add salt and pepper as needed.
  5. Soup usually needs a fair bit of salt, so be generous. If you have an immersion blender, you can purée the soup in the pot. If you have a normal blender, wait until the soup has cooled before transferring it to the blender. Purée until smooth, then taste again and add any more salt and pepper it might need.
  6. You can enjoy the soup as-is or serve it with another drizzle of coconut milk, or a dollop of sour cream or yogurt, plus some chopped scallions or cilantro.
  7. Notes: If the idea of peeling a squash seems like reason enough NOT to make this recipe, an alternative is to bake it, though, depending on the type of squash you use, it takes between 40 minutes and an hour for the skin to separate from the flesh (I usually bake a squash one night, and prepare the soup the next night). Also, baked squash develops more sweetness than one cooked in liquid. Cut the squash in half and scoop the seeds and gloop, spread a light coating of oil over the cut surfaces, and bake on a rimmed baking sheet at 400F. Poke it with a fork as you approach the hour mark to see if it’s soft enough to separate from the skin easily. Let cool for a while before attempting to peel it.
Recipe Notes

This recipe is adapted from Good and Cheap, by Leann Brown, and distributed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 license. For more information, visit www.creativecommons.org/licenses/by-nc-sa/4.0

To download a free PDF or buy a print copy of Good and Cheap, visit www.leannebrown.com.

Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *