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tablespoon olive oil or butter
medium onion, chopped (1/2 cup)
clove garlic, finely chopped
cups progresso™ reduced sodium chicken broth (from 32-oz carton)
teaspoon coarse (kosher or sea) salt
In 4-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until tender.
Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 leek, white and light green parts, sliced crosswise 1/2 inch thick
- 1 tablespoon curry powder
- One 2 1/2-pound butternut squash&mdashpeeled, seeded and cut into 1/2-inch dice
- 2 1/2 cups chicken stock or canned low-sodium broth
- 2 pounds mussels, scrubbed and debearded
- 1 cup dry white wine
- 1/2 cup water
- 2 thyme sprigs
- Freshly ground pepper
- Cilantro leaves, for garnish
Melt the butter in a medium sauce-pan. Add the shallots and leek and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in the curry powder and cook until fragrant, about 1 minute. Add the butternut squash and stock, cover and simmer until the squash is very tender, 20 to 25 minutes. Remove from the heat and let the soup cool to room temperature. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan.
In another medium saucepan, combine the mussels with the white wine, water and thyme and season generously with pepper. Cover and bring to a boil over high heat. Steam the mussels for 3 to 5 minutes, shaking the pan occasionally transfer the mussels to a bowl as they open. Remove the mussels from the shells and reserve 12 shells for garnish.
Carefully pour the mussel-cooking liquid into the soup, leaving behind any sand or grit. Reheat the soup and season with salt. Place 12 of the mussels in the reserved shells. Add the rest of the mussels to the soup to warm them. Ladle the soup into bowls, garnish with cilantro and the mussels in the shells and serve.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium leek, chopped (about 1 cup)
- 1 cup peeled, chopped Golden Delicious apple
- 1 tablespoon Madras curry powder
- 1/2 cup dry white wine
- 3 (10-oz.) pkg. frozen cooked butternut squash, thawed
- 4 cups unsalted chicken stock
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons water
- 1/2 cup julienne-cut Golden Delicious apple
- Calories 322
- Fat 8g
- Satfat 3g
- Unsat 4g
- Protein 13g
- Carbohydrates 51g
- Fiber 5g
- Sugars 20g
- Added sugars 6g
- Sodium 519mg
- Calcium 14% DV
- Potassium 17% DV
- 1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups)
- 3 cups "no-chicken" broth or vegetable broth
- 1 medium onion, chopped
- 4 teaspoons curry powder
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 (14 ounce) can coconut milk
- 1-2 tablespoons lime juice, plus wedges for serving
- Chopped fresh cilantro for garnish
Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.
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I made this soup for a lighter dinner last evening and it was absolutely delicious. I did add a can of coconut milk at the same time as the vegetable broth. The soup has a lot of flavor from the seasonings and a little bit of a kick from the Thai red curry paste and red pepper flakes. So good and tasty. This is by far my new favorite butternut squash soup recipe and I’m looking forward to having the leftovers. Even my husband who is not a fan of anything vegetarian absolutely loved it!
Leftovers are so great, especially for soup. The flavors become more vibrant :) Thank you for sharing, Annika! If you would want to leave a star review, I would really appreciate it!
As the weather has cooled, well as much as it will here in the low country this time of year, I felt it was time to bring out the soups. I have always loved traditional Butternut Squash soup, and when I came across this interesting twist, I had to try it. Let me just say, this soup is amazing. So much so, my wife said that I have to make it for her mom when they come Thanksgiving week. That says it all. Her mother is one of the best Cajun cooks I have ever met. If my wife thinks highly enough to grace my mother in law with it, you KNOW it has to be good. Thank you so much for sharing. This has now found it’s place in my favorites recipe box. I cannot wait to try your Butternut Squash Chili. That will be my next endeavour!
Hooray! Thanks for the comment and review, Joshua. I think that is a great sign! Let me know what your mother-in-law thinks of it. Enjoy!
I had problems with the star review last week when I wrote my comment but hopefully it’ll work better today. I marked the five stars but somehow “it didn’t take” It’s definitely a five star recipe!
Thank you, Annika! I really appreciate it. Sorry you had trouble originally, but happy you came back to leave it!
I just made your soup and my husband and I LOVED it! It had the perfect amount of spice and delicious blend of flavors. I happened to have on hand a bag of Dang brand toasted coconut chips- what a great addition of crunch and flavor. I pureed the soup with an immersion blender which made cleanup very easy and was also a time saver because I didn’t have to wait for the boiling pot of squash and broth to cool. Also, I did not add the coconut milk because I felt the soup was great without and why mess with perfection? I will definitely make this again and often.
Thank you so much for your review! I am happy it turned out so well for you, Penny :)
the soup looks so creamy and tasty
It is delicious! Thanks for the review :)
I made this with two changes: I roasted the squash and I skipped the cumin since that (and coriander really) don’t strike me as flavors typical in Thai food. My brand of red curry paste is quite spicy so I didn’t add more red pepper. Thanks for the jumping off point. I’d definitely make this again.
Thanks for sharing your variation, Al! I appreciate the review.
Hi – my daughter lives in Bangkok and on our return from our hot break in December to cold, grey UK in January I found your recipe for this soup – it is fabulous……a hit with hubby and it has warmed us up no end. Thank you – it is going in the family favourites…
Wonderful! Thank you, Jill for the review.
This dish is amazingly good! I served with Forbidden Black Rice, adding a rich, nutty taste to the curry. Made it twice since the holidays! If too spicy, simply add Greek yogurt to tone it down.
Thank you, Ellen for sharing!
My mother-in-law handed me a squash she had grown and told me to make curried Thai soup with it. I chose your recipe – boy was it good!! I will def make this again.
Great to hear! Thank you, Carol for taking the time to comment and provide a review.
This soup was delicious!! It came together easily, and is on our menu rotation now. Thank you!
Wonderful! Thank you, Holly.
I rarely remake recipes or at least don’t remake them often, but I’ve made this soup 3 times in the past month. It’s THAT good. The curried sweet potato-carrot soup is fabulous too and I also love your Buddha bowls with carrot-ginger dressing. My husband and I both eat some meat but have been moving towards a more plant-based diet. Your recipes are so flavorful and delicious that it’s been much easier than we expected!
I’m glad this one has been on repeat, Brianne! It’s great for sure. Thanks for sharing. If you would want to leave a star review on this one, and the others, I would really appreciate it!
Amazing! I used a whole butternut squash, it was about 8 cups of large 2” cubes,and I added 1Tb of fish sauce at the end.
Thanks for sharing, Kelsey!
I just returned this recipe in an effort to clear out a bag of frozen butternut squash before spring produce hits. I found that it needed a bit of sweetness to finish and added in some coconut sugar, loved it.
Sounds like a great way to make it your own, Denise! Thanks for the review.
So delicious and easy to make. LOVE this soup.
PS: Oh, and the butternut squash I used was from last October’s harvest from the one plant I’d seeded. I was so inspired by this recipe that the next day I went out and planted 6 butternut squash plants. I’m hoping for a bumper crop just for this recipe.
I’m glad you love it, Joan! Thanks for your review.
Absolutely loved this recipe! The lime juice and toasted coconut flakes brought the flavors out so wonderfully. Excited to try more of your recipes!
Let me know what you think as you try other recipes!
My most favorite soup I have made to date! Only reason I gave it 4 stars was because I made changes to it to suit my taste…but the soup itself is AMAZING.
Alterations from original recipe: I baked the squash ahead of time with olive oil, salt and pepper. I used a whole can of coconut milk. I also added grated ginger. I was heavy handed with the red curry sauce! I also add in raw shrimp about 10 minutes prior to serving so it can cook through. We also spooned the soup over brown jasmine rice. YUUUUMMMMMMMYY
Thank you for sharing, Christy!
Way too spicy, even with just the 2 T red curry paste.
I’m sorry you felt that way, Lia.
I made the soup. Way to Runny Not as creamy as I thought it would be. I followed the recipe exactly. Could it be my blender does that make a difference?
I’m sorry to hear that! That could be. Or you might need to blend it longer.
Hi Kate! This is an old recipe and I’m not sure if you check the comments on these, but I wanted to tell you that I made it tonight, and it was SO GOOD! I have your cookbook and have made many recipes from your site, and I can honestly say that I’ve never made anything that isn’t absolutely delicious. I became (mostly) vegetarian 8 months ago (I still eat fish/shrimp once or twice a week), and you were a large part of making that transition extremely easy for me. Thank you!!
Thank you for sharing, Janice! I’m glad you love this one!
Thank you so much. Such a great recipe. I. Found it and made it for my vegetarian friend when I was visiting San Diego to settle my daughter from London. I live in Spain. It was such a hit, her husband requested it above their thanksgiving traditional soup. Now I’m home, my husband is trying out his cooking skills as I shout your recipe from the bedroom……. What a special experience
That sounds like a great time! Thanks so much for sharing, Melanie.
This is my favorite butternut squash recipe of all time. I drizzle balsamic glaze on top of mine, it’s incredible!
Oops! I meant to post this on your classic Butternt Squash soup recipe. I bet this one’s incredible, too! ☺️
I’m really happy to hear! Thanks for sharing!
I made it today for dinner, it was delicious. I skipped the coconut milk and flakes, still yummy. ❤
I’m glad you still liked it without the coconut milk. Thanks for the review!
My favorite soup! It’s seriously delicious! I’m taking for lunches so I just went ahead and blended the coconut milk into the soup instead of adding it after. So delicious! Thank you!
I’m so glad it’s your favorite, Maggie!
Love this soup! Has anyone tried to freeze it?
I’m glad you loved it! I would recommend searching the comments to see what readers recommend. It should freeze ok, although I haven’t tried it.
This is so delicious. It’s full of flavor and easy to make— a favorite in our house.
I often use frozen squash that I add with the broth (after sautéing onions) to save the time and effort of peeling and dicing.
Thanks for sharing your tip, Brianne! I’m glad you love it.
Excellent recipe I have made many times and always great. I did make a few tweaks. I roast the squash with some extra spices and add some pumpkin pie spice. Removed the actual coconut from the soup and substituted a can of coconut milk in its place.( did not care for the chewy coconut)
Thank you for sharing your version, Randy! I appreciate the review.
Modifications I made: I used a large shallot, 1/2 a med. sized sweet yellow onion, fresh ginger- about 1 tsp., a full can of lowfat Trader Joes coconut milk, I roasted butternut squash after drizzing EVOO and ground salt/parsley, shallot and cooking at 425 for 30 minutes, and 4 cups better than bouillion/organic/vegetarian with filtered h20 1 TSP turmeric.
Mine has a lot of kick from the fresh ginger and 4 ginormous garlic cloves. It feels super rich and healthy… which is why I added the extra aromatics, etc. I’ll eat it with a cherry/almond/blue mediterranean Costco salad… super satisfying, healthy and on my fav recipes list now!! I plan to try several recipes from your website…. so glad I searched for a butternut squash soup recipe online and found yours and the website… will share with friends …. great find!!
Thank you for sharing, Brenda!
At this very moment, I’m making the carrot sweet potato thai soupI Tomorrow it is the broccoli salad and the red curried vegetables!! Love the awesome recipes on this site.
This soup is just so perfect. The lime really brings it to life, and I love the addition of the coconut milk at the end. I know I am late to the party, but I am so happy to have found your site, so many great recipes!
Never late to the party for me! :) Thanks for your feedback, Taylor. I’m happy to hear you are enjoying the recipes.
My family and I love, love, love this recipe! Thank you so much for sharing! :)
You’re welcome, Chelsea! Thanks for your review!
This is my favourite soup recipe ever.
Love to hear that! Thanks for your review, Kavita!
Absolutely loved this! So flavorful and healthy. I added a couple carrots because I had them. The only difficult part for me was cutting the butternut squash. :) otherwise this is a super simple recipe bursting with flavor. Thanks
Cutting squash can be challenging! Thanks for your review, Shanti.
Costco sells 2lbs already cut up organic Butternut squash
I have made this dozens of times. It is by far one of my favorite recipes I never get sick of it!! I love the creamy soup with the kick of spice. I didn’t get to make it last fall/winter due to a kitchen remodel and I just made it for the first time again this week. I am so happy to have it back, it was even better than I remembered.
Hi I’m going to make this but need to know if I can freeze it and reheat when I serve it? It looks delicious!
Yes, it freezes very nicely. But leave out the last minute additions of lime juice & coconut milk and the garnishes. Additions can be added after heating & garnishes before eating. Be sure to stir it well as the soup seperates when freezing.
I’ve made this many times now and love it! I tend to add more red curry paste for me, less if I’m sharing.
This is such an awesome dish! It’s light, but packs a whole lot of flavor. I enjoy spice so I added a little more chili paste. I had it for dinner with some crusty bread– perfect for a rainy day! Next time I think I’ll add some noodles to this for a play on ramen. Thanks for sharing!
I have some *green* curry paste.
Any reason not to try that in this recipe?
It offers a different flavor. I would be interested in what you think!
I’ve made a green Thai curry Squash soup in the past – delicious. Made essentially the same as this, for the green curry, you may want to add more coconut milk and some Thai basil.
This soup was amazing! I used a little less curry (1.5 Tbsp) and skipped the red pepper flakes since I have a toddler I was feeding. I didn’t have the coconut flakes on hand so I can’t wait to try it with that next time. I also opted for olive oil. Definitely keeping this recipe in the rotation!
I’m glad you loved it and were able to make it work with your little one, too! I appreciate your review, Jenny.
Just made this and it’s so good! I added almost an entire can of coconut milk too and it’s delicious! Love that I can play with the level of heat, and also added some kale for a little more green.. perfect for these chilly winter evenings.
The soup was delicious. It was a simple, quick soup with so much flavor.
So delicious – spicy and wonderful! I used an immersion blender and lots of red pepper flakes, and I added the coconut milk in with the broth rather than swirling it through at the end. Not at all difficult to make and mostly hands off once the chopping is complete. I will definitely make again. Thanks, Kate! (And Cookie)
You’re welcome, Sarah! I’m glad your immersion blender worked so well.
This is the first Cookie and Kate recipe that I haven’t absolutely loved, I’m sorry! I think the brand of curry probably makes a big difference. I’m kind of a Thai food fanatic and so I would not use Thai Kitchen curry paste for my recipes because it doesn’t taste authentic, in my opinion. I always use one of two brands that I get from an Asian market. I used Maesri in this recipe and it didn’t work well at all. I should have seen that coming, because grocery store brands like Thai Kitchen are so subdued compared to the more authentic curry pastes, and so I should have maybe used only a tablespoon of the Maesri paste. I think the relative blandness of the Thai Kitchen paste is what this recipe needs. The curry flavor in my soup was completely overpowering and not balanced enough. Stronger curry pastes like Maesri really need more creaminess to balance them out, I think. I added a can of coconut milk to the soup and it helped, but still it wasn’t great because then it just tasted like an inferior version of red curry sauce. (Actually, I might toss in some veggies and serve it over rice – that could be good!) The other reason the type of curry paste used matters is because some curry pastes (like Maesri) already include cumin and coriander, so the addition of more of those spices is overkill, especially because I ground my own cumin powder from seeds and it was really fresh and strong. In the end, I can see this soup being really good with some more subtle kinds of red curry paste, or with maybe 1 tablespoon of a stronger tasting paste like measri. Hope this review helps others.
Bummer, Sarah! I appreciate your feedback. Yes, the curry you use can impact your results. Thank you for your detail!
This soup is really, really good. Really. I used 3 T. of the curry paste and it was the perfect kick. I did not have shaved coconut on hand so I made the tamari slivered almonds from another C & K soup recipe to use as a topping. So good!
SUCH A DELICIOUS RECIPE!! I even messed up and forgot to sautee the squash with the onions and just added it in after the broth and it still came out well. I used a 3 lb squash so I added a bit more of all the spices and the whole jar of curry paste. It’s seriously so good and so simple to make!
Hello! I’ll be making this soup again for the 2nd time. Can you suggest something to serve with it besides salad? I’m hoping to pair it with a plant protein…
Hi Jen! You could serve with my crispy tofu?
Soup was delicious!! I did add some garam masala and grated ginger root, plus a whole can of coconut cream after the squash was done, but before blending. Your recipe is so good with all the flavors! Thank you for sharing!!
I made this a week ago and had so much leftover. I was sick of eating soup so I decided to use it for a sauce with gnocchi. I just sautéed a little garlic in butter with the gnocchi and poured it on top with a little flat leaf parsley and a squeeze of lemon. A good way to repurpose leftovers!
Butternut squash soup is one of my favorites and I think this is my new favorite butternut squash soup!
I followed the recipe as written and I feel like it is seasoned perfectly. I can’t wait to have this soup for leftovers this week!
Delicious! I’m home with an extremely picky eater and he loved it. (No small feat!). Many thanks for another flavorful and satisfying soup recipe–I know I’ll be making it again soon.
SOOO GOOOOOOOD <3 I just blended the coconut milk and cilantro into the soup. Also did not have any coconut flakes. Not as cute for presentation, but great for a week of meal prep!