Curried Butternut Squash & Sweet Potato Soup

As a kid I loathed squash.  I used to try to fake my own demise, complete with artful convulsions on the kitchen floor, if squash or liver or lima beans were on my plate. My father would just step over me and tell me that once I’d finished dying…my dinner would be waiting for me.  My parents never quite bought my charade and would quietly wait all night until I ate every scrap of whatever food had twerked my girdle.

Now, I am learning to like butternut squash.  I no longer fake my own death over food and generally speaking, I tend to conduct myself in a more respectable manner.  Since I have decided to make amends with my former nemesis, I’ve learned that I actually love butternut squash soup.

I hope you like my take on a classic.


2 sweet potatoes

1 whole butternut squash

2 pears

2 tbsp red curry paste

1 1/2 cups of vegetable broth

2 – 13.5 cans of coconut milk

2 tbsp unsalted butter

1/2 tsp white pepper

1 tsp salt

1 tbsp flour

2 star anise

1/2 tsp cinnamon

1 tsp curry powder

1 tsp cumin

Optional: 1 cup of 2% milk


Cut the squash in half and remove seeds.  Scrub sweet potatoes and pierce with a fork.  Roast butternut squash and sweet potatoes for 1 hour or until you can pierce easily with a fork. (I roasted mine the day before while doing laundry and binge watching The Marvelous Mrs. Maisel and let cool overnight.)  After cooling, peel the sweet potatoes and cube and scoop out the squash.  Puree in a blender in batches with 2/3 of a can of coconut milk.  Set aside in a bowl.  Place pears in blender and puree with the remaining 1/3 of the coconut milk.

In a heavy pot, melt 2 tablespoons of butter and add the flour, cumin, curry powder, salt, white pepper, cinnamon, and star anise over low heat.  Open second can of coconut milk and pour in.  Stir to incorporate.  Add the red curry paste and blend thoroughly.  Add the sweet potatoes and squash and continue stirring.

Pour in the pear mixture and the vegetable broth a simmer for 15 minutes.

I added 1 cup of milk to give a little extra creaminess to the soup.  For those who would prefer to use extra coconut milk, please do.


Return to the blender in batches to smooth out any remaining lumps and serve immediately.

Active time: 40 minutes

Total time: 1 hour 40 minutes

Yields: This makes about 12 cups worth of soup, so plan for a crowd or do like I did and bring some to a neighbor who may need a little extra love.

Magilla rating: 9

Mom rating: 9





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