Green Curry Butternut Squash Soup

From Jill Barron/Mana Food Bar

Serves 8

This soup was a total surprise, both in the bowl and in the mouth. Right off the bat, the color is disconcerting – you read “squash” on a label and the last thing you expect is something a pale pea green. But, there it was. Then,  the unassuming color sets you up to expect something mild. Which it’s not, at all – the spice sneaks up on you, but once it’s announced itself it is a potent blend of flavor. And very delicious.


1 tablespoon olive oil
1 onion, peeled and diced
1 large butternut squash, seeded and roasted
1 quart vegetable stock
1 tablespoon brown sugar
1 tablespoon salt

Green Curry
1 stalk of lemongrass, chopped
1 Serrano chili
1 shallot
5 cloves garlic
2” ginger, peeled and sliced
1/2 bunch cilantro, washed and chopped – stems ok
1/2 cup basil leaves
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon coriander
1 tablespoon soy sauce
1/2 teaspoon salt
2 tablespoons lime juice
1 teaspoon honey
1 can coconut milk.

Puree together in blender till super smooth.


In a large stockpot over medium heat, saute onion in olive oil until soft and fragrant. Scoop out squash and add to pot, along with stock, sugar, and salt. Cook until soft, then add 1 cup green curry. Puree with immersion blender and serve, garnished with a lime wedge.


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One Response to “Green Curry Butternut Squash Soup”

  1. Tennisschläger Says:

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