Winter Squash Curry Soup

Hearty squash soup with a spicy kick for those cold winter nights

Dec 20, 2008 Rebecca Robinson

Whether you want to serve something satisfying for a dinner party or are craving comfort food with a slightly spicy kick, this simple squash curry soup will hit the spot.

Oh, the weather outside is frightful...wouldn't some soup be delightful? As the temperature drops, you may find yourself seeking something warm and satisfying to fill your belly that doesn't cost an arm and a leg to prepare. This recipe, which features wholesome winter squash blended with coconut milk and curry, provides a hearty and flavorful meal that will fill you up without draining your bank account.

Winter squash - in this case, butternut squash and pumpkin - is hearty, filling, stays fresh for months if unopened, and is unbelievably inexpensive. It's one of the cheapest and tastiest ways to feed the whole family. It's also versatile, and can be enjoyed sweet or savory, solid or pureed, as a side dish or, in this case, the main course.

Winter Squash Curry Soup

Serves 8

Ingredients:

• 1 medium butternut squash
• 1 medium pumpkin
• 1/2 cup baby carrots
• 1 tablespoon olive oil
• 1 small red onion
• 1/2 medium white onion
• 1 tablespoon fresh ginger
• 2 large garlic cloves
• 1 tablespoon green curry paste
• 2 teaspoons honey
• 1 teaspoon red pepper flakes
• 1 cup coconut milk
• 3 cups water
• 2 vegetable bouillon cubes
• 1 cup parsley

Preparation:

1. Peel butternut squash and cut open pumpkin to expose flesh. Chop both into fist-size pieces.
2. Boil together in an 8-quart soup pot for 10-15 minutes, or until mostly tender. Drain and set aside.
3. In a saucepan, sautee red and white onions, ginger, garlic, and curry paste in olive oil for 3-5 minutes or until brown. NOTE: do not add the garlic and ginger until the onions have been cooking for roughly 2 minutes.
4. Blend the boiled squash and sauteed ingredients in a large blender or food processor at medium speed for 2 minutes.
5. Add coconut milk, water, and bouillon cubes and blend for an additional 90 seconds to 2 minutes.
6. Pour mixture back into soup pot and heat for 5 minutes, mixing in the honey and red pepper flakes and adding salt and pepper to taste.
7. Garnish with parsley and enjoy!

Serving suggestions:

1. For extra protein, add a 15-ounce can of garbanzo beans when blending squash with sauteed ingredients and liquid. Also add 1/2 cup water to keep soup from becoming too thick.
2. Adding one teaspoon of garam masala gives the soup extra spice and blends nicely with the curry paste.
3. To double your squash intake and make a creative soup bowl, serve in half of a baked acorn squash. (Bake time at 375 degrees is 50-65 min.)
4. Often, the best soup accompaniment is the simplest: a slice of buttered bread. However, seasoned croutons or crackers are also good compliments.

The copyright of the article Winter Squash Curry Soup in Seasonal Cooking is owned by Rebecca Robinson. Permission to republish Winter Squash Curry Soup in print or online must be granted by the author in writing.

Butternut squash, the key ingredient in this soup

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