Back to Curried Butternut Squash Soup All Reviews for Curried Butternut Squash Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Curried Butternut Squash Soup Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/4 cup olive oil 1 cup diced shallots 3 cloves garlic 1/4 cup minced fresh peeled ginger 4 bay leaves 1/2 tablespoon crushed red-pepper flakes 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks 1 1/3 teaspoons coarse salt 1 teaspoon curry powder 2 cups homemade or canned, store-bought low-sodium chicken stock, heated 1 one-inch chunk palm sugar (available in Asian grocery stores) 1 fifteen-ounce can low-fat coconut milk Freshly chopped chives, for garnish Fresh curry leaves, for garnish
Gallery Curried Butternut Squash Soup
Recipe Summary Servings: 8
Gallery
Curried Butternut Squash Soup
Curried Butternut Squash Soup
Curried Butternut Squash Soup
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/4 cup olive oil 1 cup diced shallots 3 cloves garlic 1/4 cup minced fresh peeled ginger 4 bay leaves 1/2 tablespoon crushed red-pepper flakes 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks 1 1/3 teaspoons coarse salt 1 teaspoon curry powder 2 cups homemade or canned, store-bought low-sodium chicken stock, heated 1 one-inch chunk palm sugar (available in Asian grocery stores) 1 fifteen-ounce can low-fat coconut milk Freshly chopped chives, for garnish Fresh curry leaves, for garnish
Directions
Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.
Reviews (7)
Add Rating & Review 112 Ratings 5 star values: 30 4 star values: 44 3 star values: 26 2 star values: 10 1 star values: 2
Reviews (7)
Add Rating & Review 112 Ratings 5 star values: 30 4 star values: 44 3 star values: 26 2 star values: 10 1 star values: 2
Add Rating & Review
112 Ratings 5 star values: 30 4 star values: 44 3 star values: 26 2 star values: 10 1 star values: 2
112 Ratings 5 star values: 30 4 star values: 44 3 star values: 26 2 star values: 10 1 star values: 2
112 Ratings 5 star values: 30 4 star values: 44 3 star values: 26 2 star values: 10 1 star values: 2
5 star values: 30 4 star values: 44 3 star values: 26 2 star values: 10 1 star values: 2
Martha Stewart Member Rating: Unrated 11/26/2014 Fantastic recipe. I only made one change. I omitted the red pepper flakes and used Penzey's Hot Curry powder in place of regular curry powder. Every drop was savored! Martha Stewart Member Rating: Unrated 11/12/2014 This is a very flavorful soup however it is so spicey hot it completely overpowers. There has to be a typo in the amount of red pepper flakes in the recipe. I used a little less then it called for and still it was too hot. The large amount of fresh ginger also adds a lot of spice. I will definetly make this soup again but reduce the red pepper flakes to just 1/2 to 3/4 teaspoon Martha Stewart Member Rating: Unrated 11/25/2011 Absolutely delish! I skip the bay leaves and the chives. Sub in allspice, nutmeg, and cinnamon and it is amazing. I serve with a little bit of sour cream and crackers. Martha Stewart Member Rating: Unrated 11/24/2010 This recipe was delicious, but I agree with AlexisCanCook's comment about the spicyness. I plan to make this soup again, but with half the amount of red pepper flakes. Also, I used a medium curry powder the first time, and will try using mild curry powder next time. An excellent soup for fall and winter! Martha Stewart Member Rating: Unrated 11/16/2010 This is easy and very good. You save a lot of time if you purchase the squash packaged already peeled and chuncked. Most grocery stores sell it at this time of the year. Martha Stewart Member Rating: Unrated 12/22/2009 Made for Thanksgiving. WONDERFUL!! Martha Stewart Member Rating: Unrated 11/24/2008 Amazing!!! I've been looking for a good butternut squash soup recipe without too much fuss and crazy ingredients and this nails it. Perfect for me...a little too spicy for my family though, so a little less red pepper flakes next time and maybe a touch more broth (I used vegetable since I'm vegan). I didn't have time today, but next time I make this, I will be serving in homemade whole wheat bread bowls. Mmmm Thanks for the great recipe!!!!!Martha Stewart Member
Rating: Unrated 11/26/2014
Fantastic recipe. I only made one change. I omitted the red pepper flakes and used Penzey’s Hot Curry powder in place of regular curry powder. Every drop was savored!
Rating: Unrated
Rating: Unrated 11/12/2014
This is a very flavorful soup however it is so spicey hot it completely overpowers. There has to be a typo in the amount of red pepper flakes in the recipe. I used a little less then it called for and still it was too hot. The large amount of fresh ginger also adds a lot of spice. I will definetly make this soup again but reduce the red pepper flakes to just 1/2 to 3/4 teaspoon
Rating: Unrated 11/25/2011
Absolutely delish! I skip the bay leaves and the chives. Sub in allspice, nutmeg, and cinnamon and it is amazing. I serve with a little bit of sour cream and crackers.
Rating: Unrated 11/24/2010
This recipe was delicious, but I agree with AlexisCanCook’s comment about the spicyness. I plan to make this soup again, but with half the amount of red pepper flakes. Also, I used a medium curry powder the first time, and will try using mild curry powder next time. An excellent soup for fall and winter!
Rating: Unrated 11/16/2010
This is easy and very good. You save a lot of time if you purchase the squash packaged already peeled and chuncked. Most grocery stores sell it at this time of the year.
Rating: Unrated 12/22/2009
Made for Thanksgiving. WONDERFUL!!
Rating: Unrated 11/24/2008
Amazing!!! I’ve been looking for a good butternut squash soup recipe without too much fuss and crazy ingredients and this nails it. Perfect for me…a little too spicy for my family though, so a little less red pepper flakes next time and maybe a touch more broth (I used vegetable since I’m vegan). I didn’t have time today, but next time I make this, I will be serving in homemade whole wheat bread bowls. Mmmm Thanks for the great recipe!!!!!
All Reviews for Curried Butternut Squash Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curried Butternut Squash Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
