Curried Squash and Coconut Cream Soup

A month or so ago, we came up with some reason to splurge and go out for lunch. Honestly, I can’t remember the reason, it wasn’t a very good one.  Oliver & Bonacini, one of our favourite restaurants, had their Winter Fixe menu out and the deal was ending that Friday. So we splurged. And we don’t regret the splurge. The meal was, as expected, fantastic. Bryan ordered the salmon appetizer, I ordered the soup, and we shared our appetizers. Coincidentally, we both ordered the pizza with prosciutto. For dessert, he had the carrot cake and I enjoyed a fantastic bread pudding.

I (CouldEatSoupForEveryMeal) really enjoyed the soup. Bryan (NotVeryFondOfSoups) enjoyed it too. I enjoyed it so much that I decided to try to make it myself. I found a soup that Bryan enjoys enough that he will eat it as leftovers the next day!!!

My version of the soup is lactose-free. It also adds chives as a garnish, because I thought it sounded good at the time (and it did indeed taste good).

It was a bit spicy. I could only eat small bowls. Bryan, on the other hand, could enjoy the soup as an entire meal. Adjust the amount of curry according to your taste preferences.

Have you ever tried to recreate a dish that you enjoyed at a restaurant? How did it turn out?

Curried squash and coconut cream soup


  • 1 butternut squash – approximate cost $2.00
  • 2 tablespoons olive oil + 1/2 teaspoon – approximate cost $0.25
  • 1 can coconut cream – approximate cost $1.50
  • 2 tablespoons chicken bouillon – approximate cost $0.25
  • 2 tablespoons curry powder – approximate cost $0.25
  • 2 teaspoons of dried chives (for garnish) – approximate cost $0.15
  • 1/3 cup raw pumpkin seeds (for garnish) – approximate cost $0.75
  • 2 cups water


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the squash in half and remove the seeds and stringy pieces.
  3. Slice the squash into pieces that are about one inch thick.
  4. Line the squash pieces on a baking sheet.
  5. Drizzle squash pieces with olive oil.
  6. Bake squash for 15 minutes, then turn each piece.
  7. Continue to bake for another 15 minutes.
  8. At this point, the squash should be very soft and beginning to brown (if it isn’t continue to bake for a few more minutes), remove the squash from the oven and allow to cool until it can be handled.
  9. Use a pairing knife to remove the skin from each of the squash pieces.
  10. In a large soup pot, heat 1 teaspoon of olive oil over medium heat (careful it doesn’t burn!).
  11. Place curry powder in pot and stir constantly for about 30 seconds to one minute (it will become fragrant).
  12. Add the squash pieces, chicken bouillon, and water, then stir well and bring to a boil (the squash pieces should start to fall apart).
  13. Turn the stove off and allow the soup to cool for a few minutes.
  14. Use an immersion blender to puree the soup. The soup should be relatively thick. If it seems thin, cook it a bit longer in the next step to evaporate some of the excess water. NOTE: If you do not own an immersion blender, allow the soup to cool completely and puree in batches in a blender.
  15. Return the soup puree to the cooking pot and bring to a boil.
  16. Add coconut cream and mix well.
  17. Remove soup from heat.
  18. Serve with pumpkin seeds and dried chives for garnish.

Makes about 6 appetizer-sized servings (approximate cost: $0.90 per serving).

Leave a comment


  1. Coconut milk and butternut squash? Not only genius but the flavors are so Caribbean. yummy!

    • Thanks Arturo! Now that you mention it, the flavours do resemble Caribbean ones…

  2. Zoe @ Pantry and Fridge

     /  March 6, 2012

    What an interesting pairing 🙂 Sounds yummy!

  3. So beautiful! I love that it’s made with coconut milk…and the pumpkin seed garnish is lovely~

    • Thank you Liz! I’m very proud of this soup. I liked my version just as much as the one prepared at the restaurant.

  4. I could eat soup for every meal too. I LOVE squash soup. Yours sounds pretty awesome. Pinned.

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