Curried Coconut and Butternut Squash Soup

Cuisinart original

The rich and bright flavors of this soup provide some sunshine on a cold winter’s day.


Makes about 6 cups


1     tablespoon ghee or butter
1     small onion, finely chopped
1     small jalapeño, seeded and finely
1     ½-inch piece ginger, peeled and finely
1     garlic clove, finely chopped
1     tablespoon curry powder
¼    teaspoon kosher salt
4    cups butternut squash, cut into 1-inch
      cubes (about 2 pounds of squash)
1    can (13.5 ounces) coconut milk
2    cups chicken broth, may use low

Nutritional information

Nutritional information per serving (1 cup):
Calories 293 (68% from fat) • carb. 20g • pro. 3g• fat 22g • sat. fat 17g • chol. 8mg • sod. 105mg• calc. 114mg • fiber 4g


1. Put the ghee or butter into a large saucepan
over medium/medium-low heat. Once the
ghee/butter is hot, add the onion, jalapeño,
ginger and garlic with the curry powder and
salt. Heat until soft and fragrant, about 5
2. Stir in the butternut squash to coat evenly
with the spices.
3. Add the coconut milk and broth. Increase
the heat so the liquid comes to a boil. Once
boiling, reduce heat to maintain a steady
simmer. When squash is soft, approximately
20 minutes, use hand blender to blend soup
until completely smooth.
4. Taste and adjust seasoning accordingly

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