thaisquash1

Curried Butternut Squash & Pumpkin Soup

 

 I have been making this soup for over 13 years! I created this recipe back when I was Sous Chef at a café in NY. The owner preferred for the Exec. Chef and myself to create a new menu almost daily. At the beginning of our shift, we would take a walk to the local markets and shops and see what was available and inspiring.

I’ve created some of my favorite recipes during that time at the café, like this soup. It was late November, I remember because we were approaching thanksgiving and I had made this wickedly delicious pumpkin mousse pie-thing (a post for another time) and the customers went bonkers over it. People instantly started inquiring about ordering the dessert for thanksgiving and well, money talks!  I was swamped with pie orders, so I needed to come up with a dish that was still seasonal and super yummy, but was so easy that it would practically cook itself. Et voila! This silky, velvety smooth soup was born.
 
It’s got coconut milk, curry, ginger, lemongrass, and cilantro to really punch-up and accentuate the inherent sweetness of the butternut squash. It also calls for a couple cans of  pumpkin purée, so it’s a great idea to make if you’ve got any leftover cans hanging around from the holidays! This soup is healthy and delicious, and so warm and comforting on a cold night! 

 

Ingredients:

 

2 medium Butternut Squash halved, seeds removed

1/2 large yellow onion, cut into large chunks

1/2 teaspoon salt

1/4 black pepper

 

2 stalks lemongrass, cut into quarters

6 cups vegetable stock

2 (15oz) cans of pumpkin puree

3 (15oz) cans of unsweetened coconut milk

1 tablespoon curry powder

1/2 teaspoon ground ginger

2 tablespoon local honey

3/4 teaspoon salt

2 tablespoons fresh cilantro, chopped

Instructions:

 

1. Cut the squash into 1-1 +1/2 inch slices. and divide among two sheet pans. Drizzle the squash with enough olive oil to coat both sides. Divide the chopped onion amongst the sheet pans and place in the center of each pan so as not to burn. Season each pan of squash with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Roast at 400 degrees, flipping halfway through, until knife tender and beginning to caramelize.

2. While the squash is cooling, place the lemon grass and stock in a pot and simmer for twenty minutes. Remove and discard the lemongrass. 

3. In a second and larger pot add the coconut milk, pumpkin, curry powder, salt, ginger, honey, and cilantro and bring to a simmer. 

4. Remove the skin from each slice of butternut squash. Puree the squash and onions in a food processor or blender in batches with the stock until completely smooth. Add to the pot with the coconut milk and remaining ingredients and simmer for about 15 minutes. 

Share on facebook
Share on twitter
Share on pinterest

share this post

B.L.T. Pasta Salad

It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!

Read More »

Sweet & Spicy Pineapple Salsa

This fresh pineapple salsa is a little spicy, a little sweet, and 100% delicious! It’s a guaranteed crowd pleaser that’s sure to brighten up your summertime soiree!

Read More »

Easter Bunny Bait

This is the ultimate Easter treat! It’s sweet, crunchy, colorful, and festive. This is so much fun to make with kids (or on your own!) and is the perfect addition to Easter baskets!

Read More »

Fluffy Marshmallow Sugar Cookies

This is the fluffiest, softest, most delectable sugar cookie with one extra awesome ingredient: Lucky Charms marshmallows! They’re light, not too sweet and perfect for Easter. This is seriously the only Springtime cookie you need!

Read More »

Garlic & Herb “Faux-tatoes”

Crispy, buttery, juicy and flavorful. These “faux-tatoes” are just as yummy as roasted potatoes, but have way less carbs! They’re the perfect substitute to satisfy your craving without any of the guilt.

Read More »