Creamy Curry Butternut Soup

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IMG_5679 (640x427) (2)

Creamy Curry Butternut Soup

  • 1 butternut squash, peeled, de-seeded and chopped into cubes
  • 1 box veggie broth
  • 1 can lite coconut milk
  • 4 cups navy beans (or about ~3 cans, drained)
  • 2 celeries, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, pressed
  • 2 tbsp yellow curry powder
  • 1/2 tbsp garam masala (or you could mimic this with pinches of nutmeg, all spice and/or
  • innamon)
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/3 cup whipping cream

Combine everything but cream in a large crockpot. Set to low and simmer for 4 hours. Then stir in cream and stick-blend in the crockpot until smooth.

[Note: You could also make this in a big stock pot, and you could use a traditional blender to cream if you don't have a stick blender.]

Serve with a dollop of yogurt and shredded cheddar cheese.

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{ 23 comments… read them below or add one }

1 Lindsay Perrone October 6, 2010 at 1:15 pm

did you use the uncooked beans?? any prep needed before popping them in?

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2 Kath October 6, 2010 at 1:19 pm

No the beans were already cooked

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3 faith @ gracefulfitness October 6, 2010 at 1:39 pm

thank you! yum! (I might be drooling a little)

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4 barefootgirl October 6, 2010 at 4:32 pm

I have al of the ingredients… I must make this this weekend.

or right now :)

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5 Kira October 6, 2010 at 6:29 pm

This looks so delicious, and I love how it’s relatively healthy compared to most butternut squash soups. I’ve been meaning to make one, but so many of them have WAY too much cream and butter!

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6 Kristy October 7, 2010 at 8:53 am

About how many servings will this make? It looks delicious!

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7 Kath October 7, 2010 at 8:54 am

Unfortunately I have no idea because it was served at a big party. It filled my 7 quart crockpot about 3/4 of the way up, so maybe 5 quarts?

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8 Jessie October 13, 2010 at 1:16 pm

Hey Kath, if I roast the butternut squash before putting into the crock pot, I could probably just skip the blending step, right? I feel like you may have commented on this in an earlier post….

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9 Kath October 13, 2010 at 1:21 pm

Hmmm..that would definitely help but I think the other veggies and beans need to be blended too..

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10 Eating Bird Food October 24, 2010 at 3:58 pm

I want to make this soon! Thanks for posting the recipe.

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11 Brittany October 29, 2010 at 12:12 pm

How many ounces was the box of veggie broth. I used 4 cups of a water and a bullion cube. It worked fine for me, but I’m just curious what you used.

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12 Kath October 29, 2010 at 12:14 pm

It was a normal WF brand veggie broth – I think 4 cups? Whatever those standard box sizes are!

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13 Candace October 29, 2010 at 7:23 pm

first time reading your blog and so far so good! I can’t wait to try this soup for a new cozy change!

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14 Katherine November 20, 2010 at 12:37 pm

Just wanted to tell you how delicious this soup recipe was. It really hit the spot on a cold fall Oklahoma night. I love your blog and I’ve been following you for a couple of years now. Keep up the good work.

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15 S January 6, 2011 at 8:40 pm

A vegan modification, and one for those without crock pots:
- Sautee 1/2 onion (Kath, you can omit this!) in 1 T olive oil for a few minutes, then add the garlic, celery, carrots, and 1 peeled, chopped apple. Continue cooking until onion is soft and translucent.
- Add all the other ingredients (I used cumin, cloves, cinnamon, and a little extra black pepper instead of Garam Masala), and let cook until the onions are soft.
- Stir in 1/3 cup plain, unsweetened soymilk and blend.

Still delicious!

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16 Kath January 6, 2011 at 9:15 pm

No onions are allowed on this blog!!! :)

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17 Emily September 16, 2011 at 12:03 pm

I just made this and it is incredible! I did not have garam masala so i used pumpkin pie spice (i like EVERYthing to taste like pumpkin pie!). I also added a bit of chopped onion and just used 1/2 a cup or so of whole milk since that’s what I had. Thank you, thank you for the perfect soup to warm up this chilly MA day!

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18 jen September 21, 2011 at 7:59 pm

Curious if you’ve made this without the cream for a vegan option? Sounds so good, want to try it!!

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19 KathEats September 25, 2011 at 7:11 pm

I haven’t, but I’m sure it’s still good

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20 Tammy September 25, 2011 at 8:11 am

When you say “2 celeries” do you mean 2 entire heads of celery (with multiple stalks each)?

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21 KathEats September 25, 2011 at 7:12 pm

I mean 2 individual stalks – not 2 heads. Sorry for the confusion!

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22 Brian D. October 10, 2011 at 5:22 pm

hello
Could you suggest a substitute for the coconut milk ?
Thanks.

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23 KathEats October 10, 2011 at 6:27 pm

2.5 cups of any other milk you like – cow’s, soy, almond, rice

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