Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Quick Braise Butter Cream Sauce

Curry Butternut Squash Soup Recipe

Ingredients

How to make it

  • 1) Preheat the oven to 350°.
  • 2) Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
  • 3) Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, shallot, ginger and curry powder and cook over moderate heat until lightly browned.
  • 4) Add the wine and cook until evaporated.
  • 5) Add the cooked squash, stock (or water), coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
  • 6) Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. (Note: I used white pepper for this recipe to preserve the color of the soup.) Return to pot.
  • 7) Add potatoes, if desired, simmer for another 30 minutes or until potatoes are cooked
  • 8) If your soup is too liquid continue to simmer until thick.
  • 9) Ladle the soup into bowls, garnish with cheese (if desired)

People Who Like This Dish 3
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

Leran Mount Pleasant, DC

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes