I want to make a curry winter squash soup for someone that doesnt particularly like squash. Any good recipe ideas?

It's for thanksgiving

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6 Comments

AntoniaJames November 23, 2016
Whatever recipe you use, add a good tart apple. Peel and chop it finely; add early on. It will brighten the flavor of the soup, making it much less "squash-y." ;o)
 
Alice M. November 23, 2016
I hope I'm not missing your point: if you have a curry winter squash recipe that you like but do not want to use squash, substitute pumpkin, yams, or sweet potatoes.
 
dinner A. November 23, 2016
This curry-coconut squash soup is great: http://orangette.net/2013/11/but-the-soup/
The recipe calls for curry powder, but I prefer it with Thai red curry paste.
 
Sam1148 November 22, 2016
I'd go with the coconut milk suggestion. Then consider adding lime either on the side or to taste...maybe a little zest for color contrast on the soup.
 
Nancy November 22, 2016
Not a recipe, but a shopping suggestion - go for kabocha squash, which has an intensely (good) flavored flesh, also less watery than many other varieties.
And/or if your experimentation goes beyond soup, consider this roasted squash salad from Houseman restaurant (Dec 2015 in NYT):
http://www.nytimes.com/2015/12/20/magazine/a-new-winter-roast.html?_r=0
 
Erin M. November 22, 2016
I've made this one before for someone who ALSO doesn't particularly like squash (er...squishy orange foods, as they like to say): https://food52.com/blog/11854-thomas-keller-s-butternut-squash-soup-with-brown-butter

It's really different than typical soup and has a nice richness that complements the flavors without being overly squash-y.

Coconut milk is also a great complement to a curry squash soup and has a similar impact I think!
 
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