Coconut Curry Squash Soup

I LOVE squash so when fall and winter arrive with the abundance of different kinds of squash, I get really happy!  Squash are jam packed with antioxidants, vitamin A and C, as well as a good source of potassium, calcium, iron and, of course, fiber, it’s a great addition to your fall/winter diet. Plus it tastes delicious!

I love trying different squash and seeing what kinds of yummy ways I can come up with to make them.  The unfortunate thing is that my husband is not a huge fan of squash so unless I plan on eating everything I make all by myself (a bad thing??), I want to see if I can make something he will also like.  This year’s favorite discovery is Kuri Squash. It is originally from Japan. It’s bright orange like a pumpkin but instead of being totally round like a pumpkin, it tends to have a pointy top and the skin is thick and a bit ‘mottled’.  The flavor is really nutty and sweet.  YUM!  I’ve been eating LOTS of this squash this year and came up with this quick and easy recipe.

Coconut Curry Squash Soup

Coconut Curry Squash Soup

  • 1 lg yellow onion, chopped
  • 2 pears, cubed
  • 1 Tbs curry
  • 2 cups low sodium vegetable broth
  • 1 med/lg kuri squash, (can substitute acorn or butternut) about 4 – 5 cups pureed
  • 1 14 oz can lite coconut milk
  • fresh cilantro for garnish

Squash preparation: You can prepare the squash 2 different ways for this recipe.  You can bake the squash at 350F for an hour and then scoop out the insides and save for the soup, or you can cut the squash in half, take out the insides, peel it and then chop it into 1 inch cubes.

Heat a large soup pot until very hot and then add chopped onion.  It stick to the pot if you add it after the pot has gotten really hot.  Saute until translucent and then add curry and pears and continue to saute on medium heat for about 5 minutes.  Add broth and squash (baked or raw cubes).  Cover and bring to a simmer and cook until pears and squash (if raw) is totally cooked through and soft.

Take off heat and puree the soup either with an immersion blender in the pot or by blending it in a blender in small batches.  Either way works fine.  Return to pot and add coconut milk and warm through.  Serve garnished with a sprinkling of fresh cilantro.  YUM!