Thursday, October 14, 2010

Creamy Curried Butternut Squash Soup

My friend L came over last Friday night to hang out and help me make my birthday cake. Since it was just the two of us and ordering pizza seemed like overkill, I put this in the crockpot earlier in the day so that it would be ready to go when I got home from work. Little did I know, L would be getting engaged the very next day! We both really loved the soup, and I served it with bread on the side.

This soup seriously blew my mind. It was so creamy with minimal added cream and intensely flavorful. The curry flavors add so much to the soup, and with coconut milk and the pureed beans, the soup has a thick, hearty texture. It does require quite a bit of preparatory chopping, and an immersion blender is a big help, though not necessary. Other than that, you can really just dump the ingredients in the crockpot and let it do its thing. Vegetarian crockpot recipes can be few and far between, so I know I’ll be making this again. It also makes a bunch of food, so it’s perfect for a party or for freezing or leftovers or taking to a couple who just had a baby or to someone whose sick. Basically any occasion that you could think of, this soup would probably fit it.

What is your favorite freezer meal? Soup? Lasagna? Enchiladas?


I went a little Jackson Pollock with the cream.

Creamy Curried Butternut Squash Soup
source: Kath Eats Real Food


  • 1 butternut squash, peeled, de-seeded and chopped into cubes
  • 1 quart vegetable or chicken broth
  • 1 can lite coconut milk
  • 4 cups navy beans (or 3 cans, drained and rinsed)
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 2 tbsp yellow curry powder
  • 1/2 tbsp garam masala
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/3 cup whipping cream

Combine everything but cream in a large crockpot. Set to low and simmer for 6 hours. Then stir in cream and blend with an immersion blender in the crockpot until smooth.

You can also spoon it into a regular blender to blend it, but be careful that it doesn’t explode all over your kitchen.

Serve with shredded cheddar cheese and yogurt to top, if desired.