Tuesday, September 14, 2010

Curried Butternut Soup

Nothing says autumn like soup, especially squash soup.  I found this recipe and modified it for the crockpot.  I still haven't been able to convince my family that food cooked with curry and coconut milk is heavenly...but that just means more for me.  I served it with sandwiches in hopes that they would at least dip their grilled cheese in the soup, but no, I'm still the only one that likes squash and curry.  I think I may use some of the leftover soup as a sauce for chicken and rice tomorrow (meaning I'll use it and they can have chicken how they want it), I'll let you know how that goes.

1 medium onion, diced
2 stalks celery, diced
2-3 teaspoons red or green Thai Kitchen curry paste - hot or mild, to taste (start with less if you prefer it mild)
4 cups diced butternut squash (it was half of my squash)
4 to 6 cups light broth
Sea salt and fresh ground pepper, to taste
½ to 1 cup coconut milk

Add the onion, celery, curry paste, squash and broth to a crockpot. Cook on low for 6-8 hours.

Puree the soup with an immersion blender (or if you're like me and don't have one, use a regular blender and do it in batches) till smooth. Stir in coconut milk. Season with sea salt and pepper, to taste.

Warm through gently and serve.

Serves 4-6.


  1. You and I should get together and make all the foods that no one else in our families will eat! I think the soup looks fantastic, but it wouldn't go over well in my house either.

  2. Yeah, I ate the soup and everyone else had grilled cheese or grilled ham and cheese sandwiches. But, hey, I have lunch planned for the rest of the week. ;)

  3. aw how can anyone hate curry or coconut milk ):

    try this one day, maybe it'll change their minds (: I know it did for my friend!