lenten winter curry squash soup
This lenten curry squash soup is born out of several squashes from our CSA box that have just been sitting on the kitchen counter. You really can use any winter squash variety. We used a sugar pumpkin, butternut and acorn squash – so this is more of a triple squash soup.
Use whatever winter squash you have on hand, or that you can find in the market. Kabocha squash would be great in this spiced squash soup too.
A note about the curry paste. We used to buy our curry paste from the local Thai market (oriental grocery stores have awesome spices). Sadly, our local Thai market closed. So for now I am using the Taste of Thai brand. It is not as spicy and flavorful as the brand in the Thai Grocery, but is still good.
The base of this soup is the vegetable.mineral.broth. That is why there is no salt in the final recipe. If you are not fasting, chicken stock will work nicely here too.
- 4-5 pounds winter squash : kabocha, acorn, butternut, pumpkin
- 1 medium onion chopped
- 3-4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons red curry (or more to taste)
- 1 tablespoon cinnamon
Preheat oven to 375F. Cut squashes in half and spoon out seeds. Place cut side down on a cookie sheet and place in oven. Bake for one hour or until tender. Remove from oven and spoon out squash meat into separate bowl.
Sautee onion over medium heat. Add 2 cups of vegetable broth and cooked squash. Add spices and coconut milk. Using an immersion blender, mix the soup until it is entirely pureed. Check the consistency, add more broth if it is too thick.
Garnish with cilantro, avocado or parsley.
Alternatively, you can make this a sage and thyme based soup. Omit the coconut milk, use an extra cup of vegetable broth and add to the sautéing onions one tablespoon of fresh sage and thyme.
There are so many variations to this soup, play with the ingredients and find what you like best.