Recipes Soups Vegetable Soups Curried Butternut Squash Soup with Coconut and Lime

Curried Butternut Squash Soup with Coconut and Lime

Curried Butternut Squash Soup with Coconut and Lime is rated 4.3 out of 5 by 4.
  • y_2017, m_3, d_21, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.curried-butternut-squash-soup-with-coconut-and-lime, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 75ms
  • REVIEWS, PRODUCT

Fragrant, sweet and spicy, this butternut squash soup is spiked with Thai flavors. Garnish it with the leaves and flowers of Thai purple basil, if you like. Pumpkin may be used in place of the squash; both will give the immune system a powerful beta-carotene boost.

Ingredients:

  • 1 1/2 Tbs. olive oil 
  • 3/4 cup sliced shallots 
  • 1 Tbs. minced or grated fresh ginger 
  • 1 garlic clove, minced 
  • 9 cups peeled and cubed butternut squash (about 3 lb.)  
  • 3 cups chicken or vegetable broth 
  • 1/2 tsp. salt, plus more, to taste 
  • 1 tsp. Thai red curry paste 
  • 3/4 cup light coconut milk 
  • 2 tsp. fresh lime juice 

Directions:

In a large pot over medium heat, warm the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute more. Add the squash, broth and the 1/2 tsp. salt, increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Let cool slightly.

Put the curry paste in a small bowl and stir in the coconut milk until well blended.

In a blender or food processor, puree the soup, in batches if necessary, until smooth. Return the soup to the pot and stir in the coconut milk mixture. Heat the soup until just hot, then stir in the lime juice and adjust the seasoning with salt. Ladle the soup into warm bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 5 out of 5 by from Perfect for a Rainy Night I read everyone's reviews first and decided I wanted a little more "spice" to it. I diced a spicy red pepper and cooked it with the squash. With the coconut milk, I whisked in a few shakes of red curry powder. Finally, with one of the blender-full of soup, I also blended in a bunch of cilantro leaves and let it simmer when I mixed it back with the other blender-full. I also roasted some pumpkin seeds and added it to my bowl of soup. I forgot to add the lime juice, but it seemed just fine without it. I would definitely make this again!
Date published: 2016-12-06
Rated 4 out of 5 by from Critics Review Try roasting your squash first! I ended up cutting the recipe down a bit 2.5 Cups chicken Stock 1 whole acorn squash diced and roasted till soft 1 cup sliced shallots 1.5 tsp giner minced kept the garlic the same, just added a tiny bit more Used 2 tsp of thai red curry paste instead and kept the coconut milk the same juice of 1 lime Adjust salt and pepper to taste.
Date published: 2016-05-30
Rated 4 out of 5 by from Not Quite Spicey Enough Excellent recipe but for my taste - needed more of the thai curry paste and a bit more salt. I added a squirt of siracha. Also I garnished it with a swirl of a mixture of coconut milk and fresh ginger, cilantro leaves, pomegranate, lime zest, and chopped pistachios. But the recipe is a great place to start but will seem bland if you are looking for a robust flavor.
Date published: 2015-02-01
Rated 4 out of 5 by from Light, yet punchy Really nice soup. The flavours of the curry paste really come through even though you only use 1 tsp. Delicious and light. The only annoying thing about this recipe is the ingredients. You end up using 1/3 of a can of coconut milk, 3/4 of a butternut squash and 1 tsp of an entire jar of red thai curry. I'm thinking of trying the recipe below to use up these extra ingredients quickly.
Date published: 2014-10-14
  • y_2017, m_3, d_21, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.curried-butternut-squash-soup-with-coconut-and-lime, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 73ms
  • REVIEWS, PRODUCT