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Roasted Butternut Squash Coconut Curry Puree/Soup

Name: Roasted Butternut Squash Coconut Curry Puree/Soup
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 tablespoon olive oil, plus more if needed; 2 1/2 medium butternut squashes, cut in half and seeded; 2 pinches salt and pepper, plus more to taste; 2 tablespoons coconut oil; 2 large yellow onions, chopped; 1 red pepper, seeded and chopped; 1 jalapeño 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; 1 handful cilantro, chopped

by: testkitchenette

October 13, 2009

4.6

5 Ratings

Roasted Butternut Squash Coconut Curry Puree/Soup

Serves 6

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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. - testkitchenette —testkitchenette

Test Kitchen Notes

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&M —The Editors

Your Best Autumn Vegetable Puree Contest Finalist

What You'll Need

Ingredients

1 tablespoon olive oil, plus more if needed
2 ¹/₂ medium butternut squashes, cut in half and seeded
2 pinches salt and pepper, plus more to taste
2 tablespoons coconut oil
2 large yellow onions, chopped
1 red pepper, seeded and chopped
1 jalapeño 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
1 handful cilantro, chopped

Directions

Preheat oven to 375° F and coat a large cookie sheet with olive oil.
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 grapefruit spoon but you could use a paring knife. Cut into chunks.
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 the onions, garlic, and ginger and sauté till onion turns translucent (about 8 minutes). Add the red pepper and jalapeño. Season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn).
Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add the coconut milk, veggie broth, and 2 1/2 of the roasted butternut squashes and stir to combine. I used my potato masher to further mash up the butternut squash.
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.

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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.

Cheri M. September 14, 2015

Could you clarify the amount of butternut squash?

Mike T. October 21, 2017

Also would like a better definition of squash amount. Medium is pretty subjective... Maybe it doesn't matter much?

Stephen M. November 26, 2014

Beautiful soup - thank you

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)

Rhonda35 January 23, 2013

Thanks for this great tip, Antonia!

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!

hercarrot November 28, 2010

Oh, and you had me at that PHOTO!

testkitchenette December 21, 2010

Thank you hercarrot!

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

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!

testkitchenette January 29, 2010

Thanks for the compliment Mamacita!

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!

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!

crispywaffle October 27, 2009

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

Chef G. October 25, 2009

You had me at coconut.