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    You are in: Home / Recipes / Coconut Winter Squash Soup Recipe
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    Coconut Winter Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Midwife Meg's Note:

    This soup is like a dose of winter sunshine. I learned this recipe from my pal Kaley. Before watching her prepare this soup, I would have written it off as "too labor intensive". Nothing could be farther from the truth. There are many steps listed here, but each one is easy and quick. There is a bunch of wait time, though, so plan ahead. You'll need to start this an hour and a half before you want to eat.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Turn oven to 350°F
    2. 2
      Rinse the squash. Prick with a knife several times. Stick it in the oven for a hour and forget about it.
    3. 3
      In a dutch oven, heat oil over medium heat. Add onions, sugar, pepper and curry. Reduce heat and cook for 30 minutes, stirring once or twice. The goal is to caramelize the onions.
    4. 4
      Add the diced potatoes to the onion mixture and cover.
    5. 5
      Remove the squash from the oven. Slice off each end. Cut into 2 halves and scoop the seedy pulp out. Turn onto the cut sides, then peel the rind from the squash. It should come away easily.
    6. 6
      Chop the squash into 1 - 2" cubes. Add to the onion and potato mixture.
    7. 7
      Add the broth and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until the potatoes are tender.
    8. 8
      Turn heat off. Let stand for a couple of minutes to cool slightly. Process the soup through the blender in batches. (It takes 3 batches to get this recipe through my blender.) Have a large bowl ready to catch the blended soup.

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    Ratings & Reviews:

    • on December 21, 2010

      55

      This soup is delicious! I've made it two times now. One time I did half potatoes and half yams and it was delicious. The second time I added some grated up 2-year old cheddar to the soup when it was cooked and it was delicious! I also used the leftovers as a sauce over roasted garlic filled tortellini! I will be making this again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Coconut Winter Squash Soup

    Serving Size: 1 (370 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 448.4
     
    Calories from Fat 160
    35%
    Total Fat 17.8 g
    27%
    Saturated Fat 11.9 g
    59%
    Cholesterol 0.8 mg
    0%
    Sodium 1414.4 mg
    58%
    Total Carbohydrate 69.6 g
    23%
    Dietary Fiber 9.8 g
    39%
    Sugars 17.8 g
    71%
    Protein 8.9 g
    17%

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