Curried Butternut Squash Soup



  • ¼ cup olive oil

  • 1 cup diced shallots

  • 3 cloves garlic

  • ¼ cup minced fresh peeled ginger

  • 4 bay leaves

  • ½ tablespoon crushed red-pepper flakes

  • 2 ½ pounds Butternut Squash, peeled, seeded, and cut into chunks

  • 1 ⅓ 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.

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