*Okay, so technically it came out as more of a puree.  But you can make it soup-like if you want.  More on that in a bit.

On this chilly (and if you’re in the Northeast, snowy) day after Halloween, you might, like me, find yourself craving soup.  I actually made this soup a few weeks ago, but with its lovely orange coloring, it’s really quite appropriate for Halloween.  Plus it’s warm and filling and delicious!  Just what I want when the weather turns cold!

Originally when I bought the butternut squash, I had intended to make a more typical, savory butternut squash soup.  But when I realized I didn’t have half the ingredients for the recipe I wanted to use, I decided to go in a completely different direction and make something with coconut milk and curry paste.  This turned out to be an excellent idea, with the sweetness of the coconut milk and the mild spice of the curry paste perfectly complementing the sweetness of the squash.  And best of all, it was really easy!

Roasting Squash


Coconut Butternut Squash Soup
(serves 4)

  • 1 medium butternut squash 
  • unsalted butter
  • 1 heaped tsp brown sugar
  • scant 1/4 tsp ground cinnamon
  • scant 1/4 tsp ground cumin
  • scant 1/8 tsp ground cloves
  • 1 can regular coconut milk
  • 1 heaped tablespoon red curry paste (more or less to taste)
  • salt
  • pinch of cayenne pepper
  • pinch of ground ginger

Preheat oven to 400 degrees.  Then slice your squash down the middle lengthwise and scoop out the seeds.  (You can toast them later if you like!)  Set the squash halves face up on a cookie sheet (aluminum foil underneath would not be a bad idea–sometimes the squash drips!).  Put a few small pats of unsalted butter on each half, and then sprinkle with the brown sugar, cinnamon, cumin and cloves.  Bake the squash until it’s tender and a fork goes easily through the thickest part.  (Probably between half an hour and 45 minutes but it depends on both your squash and your oven.)  When your squash is done, take it out of the oven and set it aside to cool for a bit.

Meanwhile shake up your can of coconut milk and pour it into a medium saucepan along with the curry paste.  Put it on low-medium heat, and stir it until the curry paste isn’t lumpy anymore.  While it’s heating up, scoop out the flesh of your squash.  Once the coconut milk and curry paste are hot but not quite boiling, take it off the heat, add in the squash, salt (to taste), cayenne, and ginger.  Mix it up a bit with your spoon, and then use an immersion blender to smooth it all out.  If you don’t have one, a regular blender would work fine too–you just might lose a bit of soup in the bottom of it.  Once it’s all blended, put it back on the heat for a bit if it’s cooled off and then serve!

If you want to make your soup more…soupy, there are a couple of options.  You could try adding another can of coconut milk (add more curry paste and possibly more cayenne and ginger if you do.)  You could also try thinning it out with stock, milk, or cream–just taste as you go and adjust the seasonings, but with these you’ll probably lose some of the coconutty flavor.  Just a disclaimer–I haven’t tried any of these variations because I decided I liked the soup thick.  If you try one, let me know how it goes!