Make Ahead
Roasted Butternut Squash Coconut Curry Puree/Soup
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34 Reviews
sarahshustertucker
March 8, 2018
This soup is like a velvet pillow on the Spice Road of Heaven. I just made it in the delirium of flu, and as a big believer in chicken noodle or matzo ball for all that ales you, I'll say that this one might top them both. The spice from the jalapeno is just enough to clear the sinuses and soothe the throat, and I'll be thankful later for the red curry on ground curry as an alternative to the load of salt that goes into chicken noodle. I had used up all my ginger for tea before I got around to making the recipe, but happened to have some carrot ginger stock and a splash of Maine Root ginger beer on hand. It wasn't missing anything. I'll make this again and again. Comforting and delicious. Thank you for this healing concoction! Wonderful.
Londonderrylaura
February 5, 2018
I separate the seeds and the goop around them (not a very precise task, so good enough is good enough), toss the seeds in oil and coarse salt, and roast them on a sheet of foil for a few minutes until they begin to brown. They are crunchy and delicious.
lisa
December 6, 2016
This is an easy scrumptious soup. I now roast the butternut squash whole to save time. I jab several slits so it won't explode. Then when cooled dig out the squash meat for the soup. ? Do you think if I made the soup on a Tues I could serve it on a Sat or would I have to FREEZE it? And could you clarify for this recipe how many of what size butternut squash you need? Thanks.
Molly P.
October 19, 2014
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.
Rhonda M.
January 3, 2014
Made this early December, and will be making it again for tonight's dinner. Great soup for a cold evening!
Katherine's K.
November 4, 2013
Just made this last night and it was delicious! Next time I'm going to add turmeric too.
AntoniaJames
January 23, 2013
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)
Lynne,Viera
January 23, 2013
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!
hookmountaingrowers
November 29, 2011
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!
testkitchenette
December 7, 2011
I am so glad that you enjoyed it! How great to use your own produce!
hercarrot
November 28, 2010
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!
AntoniaJames
April 15, 2010
If you don't have "red curry paste," what should you use instead? Thanks! ;o)
testkitchenette
December 21, 2010
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.
Soozn
April 5, 2010
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
soozn
testkitchenette
April 5, 2010
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!
mamacita'skitchen
January 27, 2010
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!
(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!
ChefChaCha
November 8, 2009
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!
testkitchenette
October 27, 2009
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!
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