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Creamy Coconut Squash Soup


Creamy Coconut Squash Soup

Most of the pumpkins we carve into jack-o’-lanterns just aren’t that great for eating, so we’re subbing in butternut squash. This soup is creamy, gorgeous, and warmingly delicious. We love the flavor of curry powder, but Kids Advisory Board member Chananya tested this recipe for us and recommended making it optional—so we did!
Prep Time 30 minutes
Total Time 1 hour 31 minutes
Servings 6 people

kitchen gear

  • Cutting board
  • Sharp knife (Adult needed)
  • Vegetable peeler
  • Measuring cups
  • Measuring spoons
  • Rimmed baking sheet
  • Large spoon
  • Soup pot
  • Pot holders
  • Slotted spoon
  • Blender (Adult needed)
  • 3-quart storage container (or a large bowl or pot)


  • 1 butternut squash peeled, seeded, and cubed (this is a job for an adult), or 1 (1-pound) package peeled, cubed butternut squash
  • 1 onion peeled and chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 quarter-sized slice fresh ginger peeled and minced
  • 1/4 tsp salt
  • 1 tbsp curry powder (optional)
  • 5-6 cups chicken or vegetable broth depending on the size of the squash and how thick you like your soup
  • 1/2 cup canned coconut milk
  • 1 lime juiced


  • Turn the oven on and set the heat to 425 degrees.
  • Put the squash, onion, carrot, celery, ginger, oil, salt, and curry powder (if using) on the baking sheet and mix well.Be sure the minced ginger is completely covered by the vegetables (or it will burn).
  • Once the oven temperature has reached 425 degrees, put the baking sheet in the oven and bake until the squash is lightly browned, about 45 minutes. Set aside to cool for a few minutes
  • Put the soup pot on the stove and carefully add the roasted vegetables. Add the broth and coconut milk. Set the heat to medium-high and cook until the vegetables are very tender and the soup is heated throughout, about 15 minutes. Stir occasionally.
  • Using the slotted spoon, remove about half the solids and put them in the blender. Do not fill it more than halfway. Put the top on the blender and remove the fill cap (the removable piece in the middle of the top). Cover the hole loosely with the pot holder or a dishtowel. Turn on the blender to the lowest speed and process until smooth, adding more cooking liquid as necessary. Transfer the pureed soup to the container.
  • Repeat with the rest of the solids in the pot. Add the remaining puree to the container or all of the puree to the soup pot. Stir well, then taste it. Does it need another pinch of salt? If it does, add it and taste again. Serve right away or cover and refrigerate up to 3 days.


No blender or food processor? No problem! Once the vegetables are tender, mash them as smooth as you like with a potato masher.
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