Spicy Butternut Squash and Coconut Soup

Festive soup for these cold winter days!

4 main-course servings


• 2 tablespoons peanut or vegetable oil
• 1 cup chopped red onion
• 2 tablespoons peeled, minced ginger root
• 2 teaspoons minced garlic
• 1 tablespoon jarred Thai red curry paste
• 4 cups pre-cut or peeled butternut squash (cut into 1/2-inch dice)
• 4 cups low-sodium chicken or vegetable broth
• 1 (13.5-ounce can) unsweetened regular or reduced-fat coconut milk
• Chopped cilantro leaves, for garnish


Heat the oil in a large soup pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often,
or until the onion is translucent. Add the ginger and garlic; cook, stirring, for 1 minute. Add the red curry
paste and mix well, the add the butternut squash and the chicken or vegetable broth. Increase the heat to
medium-high and bring to a boil, then reduce the heat to medium or medium-low, cover and cook for 10
minutes, until the squash is tender. Turn off the heat and add the regular or reduced-fat coconut milk.
Working in batches, transfer the soup to a blender (leave the top/center knob off and place a dish towel over
the opening to keep the hot ingredients from exploding out of the blender) and return it to the pot; or use an
immersion blender and puree in the pot. Heat through; garnish with chopped cilantro leaves, if desired.

Recipe Source:

From Domenica Marchetti, author of “The Glorious Soups and Stews of Italy” (Chronicle Books, 2006).

412 calories, 33g fat, 23g saturated fat, n/a cholesterol, 104mg sodium, 29g carbohydrates, 6g dietary
fiber, n/a sugar, 9g protein.

Tested by Domenica Marchetti for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.



About Faith Keith

Luke Keith picked me. I love life. View all posts by Faith Keith

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