Kitchen Report
Creamy coconut milk provides a base for this butternut and pumpkin soup seasoned with apple, sage, and curry.

Squash coconut curry soup

A melt-in-your-mouth soup so good you'll want more than just one serving.

I wanted to host some friends to watch “Sound of Music Live!” on NBC with Carrie Underwood when it aired last week, so I sent out an enticing e-mail promising hearty soup, bread, and freshly baked cookies. Somehow I managed to convince three friends to show up.

About five minutes into the production, the soup was stealing the show. “This is melt-in-your-mouth good,” said Christy. “Can you give me the recipe?”

Rebecca, who had arrived announcing she had already had dinner, had two bowlfuls.

I was thrown off a bit, because I had made up the recipe. I felt my pride rise from the lake to the trees. Actually, once you know the basics in making soup (stock, thickner, seasoning) you can pretty much mix and match flavors to your heart's content. I had riffed on this pumpkin curry soup with some miscellaneous leftovers I had on hand: a 3/4 can of pumpkin purée, 1/4 roasted butternut squash, a withered apple, and a bit of rice.

You can adapt the amount of squash to your liking – for instance, you can use a whole can of pumpkin, no biggie. You can also add more or less broth, depending on your preferences for thickness. The flavors will improve overnight, if you can manage to save any leftovers. (I barely managed to save enough for the photo.)

By the time Liesl and Rolf were rolling down the remarkable fake hillside, the soup pot was empty. We watched the entire three-hour production, which had its highlights and amazing voices, mopped up our soup bowls with bread, and drank tea with our ginger molasses cookies. But mostly we missed Julie Andrews.

Thank goodness our bellies were full.

Squash coconut curry soup

2 tablespoons butter 

1/2 cup chopped onion

1 teaspoon dried sage

2 tablespoons flour

1 tablespoon curry

2-1/2 cups vegetable broth

1 15-ounce canned pumpkin

1/4 butternut squash, roasted or cooked

1 apple, peeled, cored and chopped

1 tablespoon honey

1/2 teaspoon sea salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

1 13.-5-ounce can coconut milk

1 cup cooked brown rice

Squeeze of lime juice

Sour cream, to garnish

1. Cook the brown rice according to instructions.

2. If you need to cook your squash, a shortcut is to slice it in half, scoop out the seeds, wrap the top half in plastic, and microwave for 8 minutes in a microwavable dish. Wait a few minutes before peeling back the plastic wrap because the squash will be very hot. Otherwise, you can roast face down in a pan with 1-inch of water for about 20 minutes in a 400 degree F. oven.

3. Melt the butter in a large soup pan. Add onion and sage and cook until tender, 3-5 minutes, stirring often. 

4. Stir in flour and curry and gradually add broth, stirring constantly, until mixture has thickened over medium-high heat.

5. Stir in pumpkin, butternut squash, apple, honey, salt, nutmeg, pepper, and nutmeg. Reduce heat and simmer for 10 minutes, stirring occasionally.

6. Use an immersion blender to work out any lumps, or ladle into a blender in parts, then return to the pot.

7. Stir in coconut milk and cooked rice, and heat through. Be sure to stir constantly or the rice will stick to the bottom.

8. Add a squeeze of fresh lime. Garnish with sour cream and chives. Serve.

You've read  of  free articles. Subscribe to continue.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to

QR Code to Squash coconut curry soup
Read this article in
QR Code to Subscription page
Start your subscription today