Roasted Butternut Squash Coconut Curry Puree/Soup

By • October 13, 2009 • 29 Comments

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Author Notes: For a family dinner this past Tuesday, I was really excited to use some butternut squashes that I got at a farmstand outside of Ithaca, NY. Lately, for soups/purees, I have been roasting my butternut squashes in the oven and then peeling the skin off. This is much easier than peeling before cooking and the roasting imparts a fuller flavor. You could also substitute acorn squash for the butternut squash as well as throwing in a potato or sweet potato in the mix. I find that this is one of my most versatile recipes as sometimes I will make a batch of this and then thin it down later in the week or leave it thick depending on what's for dinner. A thick version (not diluted by any more stock) might be the base for my husband's chicken curry and the further thinned out version may be my dinner served with a dollop of cilantro pesto and some whole grain bread. - testkitchenettetestkitchenette

Food52 Review: This is butternut squash puree meets Southeast Asian flavors. It's mellow and creamy with warm spices and ginger. Testkitchenette points out that this puree can also be a soup if you thin it with broth -- we wholeheartedly agree. We loved this puree's versatility. We can imagine making it as part of an Indian meal as easily as we could see it on our Thanksgiving table with turkey. Testkitchenette has you cube the roasted squash before adding it to the pot with the coconut broth. We found that it's so soft, it's easier just to scoop out the squash in spoonfuls. It all gets pureed in the end, anyway, so it's an ideal recipe for those who hate precise chopping! - A&MThe Editors

Serves 6

  • 2 tablespoons coconut oil
  • 2.5 medium butternut squashes, cut in half and seeded
  • 2 large yellow onions, chopped
  • 1 red pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, chopped
  • 2 inches fresh ginger, peeled and chopped
  • 1 tablespoon naturally brewed soy sauce (tamari)
  • 1 tablespoon red curry paste
  • 2 teaspoons garam masala (preferably) or curry powder
  • 1 14 oz. can coconut milk
  • 2 cups low sodium/no sodium vegetable broth
  • salt and pepper to you taste
  • 1 handful cilantro, chopped
  1. Preheat oven to 375F and lightly coat a large cookie sheet with olive oil.
  2. Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off, I used an old grapefrut spoon but you could use a paring knife. Cut into chunks.
  3. While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add in onions, garlic, and ginger and saute till onion turns transluscent (about 8 min.). Add in red pepper, jalapeno, season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn). I started with 1 tsp of salt and a few grindings of black pepper.
  4. Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add in coconut milk, veggie broth, and 2.5 of the roasted butternut squashes and stir to combine. I used my potato masher to further mash up the butternut squash.
  5. Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. When ready to serve, sprinkle the cilantro over it.
Jump to Comments (29)

Tags: curry, freezes well, purée, savory, Soups

Comments (29) Questions (1)

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22 days ago Stephen Morallee

Beautiful soup - thank you

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2 months ago Molly Pinon

Just made this for my family and its delicious! I added a teaspoon of turmeric and a little brown sugar. We didn't have any Thai red curry, but I think it would have been too much heat for the kids ( not for me and my husband though) . The soup turned out excellent. Thank you for posting this recipe.

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12 months ago Rhonda Moorhead

Made this early December, and will be making it again for tonight's dinner. Great soup for a cold evening!

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about 1 year ago Katherine's Kitchen

Just made this last night and it was delicious! Next time I'm going to add turmeric too.

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Here's a helpful tip from a Deborah Madison recipe I came across last year . . . use the roasted butternut squash skin to make stock along with your onion trimmings, parsley and cilantro stems, bits of carrot, etc. It won't be a particularly versatile stock, but it will be luscious and full flavored, capable of transforming simple red lentil dals, etc. Don't use any bits that are black, as they will be bitter. I add the seeds and the goopy cooked flesh surrounding them as well. ;o)

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almost 2 years ago Rhonda35

Thanks for this great tip, Antonia!

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almost 2 years ago Lynne,Viera

delicious balance of sweet and spicy. smells amazing too. i peeled and boiled the butternut squash which made the cook time of the soup itself really quick. used an immersion blender to puree. will definitely make again. thanks!

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about 3 years ago hookmountaingrowers

Made this tonight with a trombocino squash I grew. I used a hand mixer which saves so much time at the end. Came out absolutely delicious. Thank you!

Stringio

about 3 years ago testkitchenette

I am so glad that you enjoyed it! How great to use your own produce!

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about 4 years ago hercarrot

OMG. That's all I've got. OMG. I've got light coconut milk in the fridge, that'll have to suffice, I'll be stalking my grocer tomorrow for squash. I cannot wait!

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about 4 years ago hercarrot

Oh, and you had me at that PHOTO!

Stringio

almost 4 years ago testkitchenette

Thank you hercarrot!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

If you don't have "red curry paste," what should you use instead? Thanks! ;o)

Stringio

almost 4 years ago testkitchenette

Sorry it's taken me so long to post AntoniaJames! You could probably do without the red curry paste altogether and add a bit more curry powder, it just won't have as strong of a flavor.

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over 4 years ago Soozn

Wanted to add my two thumbs up. I made it when it was first posted, for company, one of whom told me upon arrival that she can't eat hot dishes. Uh oh. Not only was she spice - averse, I had used far less squash due than prescribed by yr recipe! My squash supplier had only miniature, like toy, squashes. So it was about 50% hotter than I think testkitchenette had intended. But all the heat of it notwithstanding, this guest proceeded to scarf a healthy portion of the dish down in a nano second. I stored the leftovers in the freezer, and pulled it out only a couple of weeks ago to serve to a friend going through hard times. It was as good, if not better, had a little less heat I think than back in November and was a hit all over again. Friend seemed pleased and perhaps a little less distressed. The thanks goes to you, TK!

soozn

Stringio

over 4 years ago testkitchenette

Wow, thanks Soozn!! That had to be frustrating when your guest told you she couldn't eat hot foods. It's even more ironic that she ate it anyway. I find that if I tell someone I have just made a curry they make faces (not everyone but a chosen few) but if I say nothing, they'll eat it till the cows come home. I agree that the leftovers always taste better, all the flavors get to meld. I made it yesterday as my contribution to Easter Sunday dinner and it was eaten up as well!

Stringio

almost 5 years ago testkitchenette

Thanks for the compliment Mamacita!

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almost 5 years ago mamacita'skitchen

Made a big batch of this soup the night before Thanksgiving
(just in case there weren't enough side dishes!)
It was wonderful the day after Thanksgiving, for a luncheon, served with a heathy, deep green salad and mini turkey sandwiches.
I froze some of the soup and it was great 2 weeks later. The spicy heat balance was perfect. I sprinkled in a little chopped basil before serving. I'm making it again this week to bring some earthy heat to all this cold rain we've been having in So Cal. thanks for the keeper!

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about 5 years ago ChefChaCha

Tried this recipe tonight, thought it was phenomenal! I strained the soup after cooking it to get a smoother consistency, this made it nice and velvety. The coconut milk really marries well with the squash flavor, and the red curry adds a nice amount of spice. Wonderful recipe!

Stringio

about 5 years ago testkitchenette

Thanks for all the great comments and feedback! What an awesome bunch of people to be virtually surrounded by (and many thanks to our hosts!). I can't wait to get my hands on the Riesling suggested for this curry!

Sherylbike

about 5 years ago crispywaffle

LOVE squash and coconut. (Well, anything with coconut, to be honest!)

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about 5 years ago Chef Gwen

You had me at coconut.

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about 5 years ago Chef Gwen

You had me at coconut.

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about 5 years ago luvcookbooks

Meg is a trusted home cook.

made this for dinner last night, you have my vote!

Birthday_2012

about 5 years ago luvcookbooks

Meg is a trusted home cook.

made this for dinner last night, you have my vote!

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about 5 years ago Rhonda35

Below is a fine example of why patience is a virtue!! (Push submit too many times and take over the entire comment section!)