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Thanks,so glad you liked it & pkline here is the Butternut one and another...

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Joined: Dec 10, 2005


Posted to Thread #3474 at 8:11 pm on Sep 11, 2006

This is one I use all the time and can not really remember the original--it was a pumpkin soup and just sort of evolved. I don't really measure, but this is how I have written it out for other people and seems fine--
Roasted Butternut Squash Soup

2 large butternut squash—to make about 6 cups
3 Tabls. good olive oil or peanut oil
2 cloves garlic, minced
1 Tabls. minced fresh ginger
1 large onion chopped
2 carrots chopped
3-4 stalks celery chopped
1 Tabls. good curry powder +or- depending on taste, I love curry but
sort of like this soup with just a hint
2 teas. salt
6 cups vegetable or chicken stock
1 can coconut milk or 12 oz. cream

Halve and seed squash, brush cut side with oil and place on baking sheet. Roast for 45-55 minutes @375 until soft.
Set aside and when cool enough to handle, scrape from shell and mash.Can be done ahead.

Heat oil in large stock pot over medium heat, add next five ingredients and cook till soft
Add curry powder and salt and cook and stir for about two minutes.
You can puree at this point, I sort of like the bits in mine.
Add stock and bring so simmer, stir in squash, bring heat up again and add coconut milk.

Here is another one somewhat like it--
If you search there a lots of variations, I'm sort of stuck with the above for now-

Recipe: Curried Squash Soup (Bon Appetit November 1993 - Pg. 114)
Curried Squash Soup
12 Servings

4 pounds butternut squash (about 2 large),
halved, seeded

1/4 cup (1/2 stick) unsalted butter
2 cups chopped onion
5 teaspoons curry powder
1/4 teaspoon ground allspice
4 cups chicken stock or canned low-salt broth
1 cup half and half
1/4 cup chopped chives

Preheat the oven to 350 Degrees F. Place
squash cut side down on baking sheet. Bake
until soft, about 50 minutes. Scoop out
squash pulp; discard skin.

Melt butter in heavy large skillet over
medium heat. Add onion, curry and allspice
and saute until onion is tender, about 10
minutes. Transfer 1/4 of onion mixture, 1/4
of squash and 1 cup stock to blender; puree.
Pour into heavy large saucepan. Puree
remaining onion mixture, squash and stock in
blender in 3 more batches. Add to saucepan.
Add half and half to soup; bring to boil,
stirring occasionally. Reduce heat and
simmer 10 minutes. Season to taste with salt
and pepper.

(Can be made 1 day ahead. Cover and
refrigerate. Bring to simmer before
serving.) Mix chives into soup.

Bon Appetit
November 1993
Page 114
"Thanksgiving on Nantucket"

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