No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Curried Butternut Squash Soup

  • Servings: 8
Curried Butternut Squash Soup


  • 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 (7)

  • 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.

  • AKM24 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!!!!!

Related Topics