During our travels last Fall we spent 3 days in Cambodia for the sole reason of seeing Angkor Wat. If you are wondering why you missed hearing about it during my Vietnam\Hong Kong series of posts, it is because there was very little redeemable cambodian cuisine we had the opportunity to try – Angkor Wat is a very touristy town. However, we really enjoyed the cambodian curry, and specifically the pieces of pumpkin submerged in a mild but aromatic coconut stew.
I am not sure why coconut and squash didn’t occur to me as such natural friends until then, but they do now. This soup is very similar to my regular, go-to curried squash soup with the minor substitution of coconut, try it and let me know if you agree on this natural friendship.
Coconut Curry Squash Soup
(serves 4)
Heat a large saucepan or stock pot to medium low heat. Sweat the onion in the olive oil until softened, add the garlic, ginger, salt and curry powder and stir for 2 minutes or until fragrant. Add the coconut milk, stock and squash and bring to a simmer.
Simmer gently until the squash is very soft. Working in batches put through a blender until very smooth. Transfer back to the pot, warm, season to taste and serve.
{ 5 comments… read them below or add one }
This soup sounds amazing, I love most things with curry… Just wondering about how much squash puree you would add if its already been cooked? About 2 cups?
Thanks!
Maybe 3? I don’t think it shrinks down by half. Let me know if you try it.
Was thrilled to see another squash soup recipe come from you today! I still have some squash left to be cooked.
I did try the coconut curry soup above, absolutely delicious. A bit thin, but I used “Lite” coconut milk so perhaps that makes a difference too? Do you think it would be creamier with the regular coconut milk? Maybe next time I think I’d use 4 cups of puree rather than 3, just to have a bit more body to it. And trust me, there WILL be a next time!
Thanks for a wonderful and easy recipe!
I do usually use real coconut milk with lots of coconut cream in it, so that definitely could have been a contributing factor. Great to know about the #cups of squash though!
this soup is so great! did not alter a thing and it was enjoyed by many. it is on it’s way to Costa Rica with our daughter who will be sharing it with many there! it is one of our favorites for this winter!
thanks for the recipe!