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Le Chaudron recipe

Soupe de butternut et curry

Curried butternut squash soup

⏱ 40 minServes 4Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.5 kg (3.3 lb)butternut squashpeeled flesh
  • 2yellow onions
  • 4 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 1 tbspred curry paste
  • 1 tspturmeric
  • 1 tspground cumin
  • 1 tspground coriander
  • 400 ml (1⅔ cups)coconut milk
  • 1 L (4¼ cups)chicken stock
  • 3 tbspcoconut oil
  • 1lime
  • 1bunch of fresh cilantro
  • 100 g (3½ oz)toasted cashews
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) butternut squash peeled flesh
  • 2 yellow onions
  • 4 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 1 tbsp red curry paste
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400 ml (1⅔ cups) coconut milk
  • 1 L (4¼ cups) chicken stock
  • 3 tbsp coconut oil
  • 1 lime
  • 1 bunch of fresh cilantro
  • 100 g (3½ oz) toasted cashews
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonGaram masalaBlack peppercorns

03 — Method

  1. Peel the 1.5 kg (3.3 lb) of butternut squash, halve it lengthwise and scoop out the seeds. Cut into even 3 cm (1 in) cubes.
  2. Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop them. Finely grate the 3 cm (1 in) piece of peeled ginger.
  3. Heat 3 tbsp of coconut oil in the large saucepan over medium heat and cook the onions for 8 minutes until soft and golden.
  4. Add the garlic and ginger and cook 1 minute, stirring constantly. Stir in the red curry paste, turmeric, ground cumin and coriander and toast for 1 minute over low heat.
  5. Toasting the spices is ABSOLUTELY essential — without it the soup will taste flat.
  6. Add the squash and stir for 2 minutes to coat. Pour in hot chicken stock to cover, bring to a simmer and cook over low heat for 25 minutes until very soft.
  7. Blend right in the pan with an immersion blender until perfectly smooth and bright orange. Stir in the coconut milk, heat for 3 minutes and adjust the seasoning.
  8. Roughly chop the 100 g (3½ oz) of cashews and the cilantro, thin stems included. Serve the soup piping hot topped with cashews, cilantro, a squeeze of lime and a swirl of coconut milk.

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