No ImageCurried Butternut Squash Soup

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  1. Betsabé

    Very good soup! We all loved it!


  2. Pam Kohart

    Originally, I wanted to make a butternut squash soup with coconut milk. But finding I had no coconut milk in my pantry, I looked for, and found, this recipe. The only difference is I took a large skinless, boneless chicken breast and cut it up into small pieces and browned it with the onion. Used all of the spices as in the recipe, then used my potato masher to just mashup some of the squash that was in a separate bowl from everything else. Then I put everything together in my Dutch oven, put it at a low simmer and let it go for about 15 to 20 minutes. The soup was so good! I will make this again and again and I may even try to tweak it from time to time, by adding chiles, kaffir lime, and maybe that coconut milk!I have been a salt-aholic all my life, and my doctor told me to cut down. I have found that herbs and spices are the best thing to bring out the flavor of foods without using so much salt. I love to experiment! Thank you for this great recipe.


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  3. Kelly

    Love this recipe, make it all the time in large batches to freeze so that I always have a quick lunch on hand. Delicious!!


  4. Timothy

    I just oven roasted the squash halves rather than struggle with peeling and cutting up the raw squash, used no dairy or cilantro/parsley, and added broiled pear slices before pureeing that gave it some needed sweetness. (Some recipes use honey for this.) YUM!!!


  5. Renee

    Not a squash fan, but found this very pleasant. Unlike some others, I would add a little more ginger and curry. As for the cream, it is absolutely necessary as it smooths out the
    flavors at the end. And, I sometimes serve this in punch cups before the meal, or at the table. Thanks for another way to incorporate this nice touch of fall.


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