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Curried Butternut Squash Soup

  • Servings: 8


  • 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


  1. 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.

  2. 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.

  3. Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.

  4. Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.

Reviews Add a comment

  • Hermajesty1
    26 NOV, 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!
  • Kailua808
    12 NOV, 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
  • Aspeckles
    25 NOV, 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.
  • alliekat_86
    24 NOV, 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!
  • debbiesomand
    16 NOV, 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.
  • RPapineau
    22 DEC, 2009
    Made for Thanksgiving. WONDERFUL!!
  • AlexisCanCook
    24 NOV, 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!!!!!