Creme de menthe bars can be made using this simple recipe. When he was 10 years old, my son earned a purple ribbon, which is superior to a blue ribbon, at the county fair. His first paid “catering” job was at a graduation party when he was 12 years old (he is now married, so you can guess how long I’ve had this recipe). Great brownies with a filling that tastes like mint.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 butternut squash, halved lengthwise and seeded
- olive oil
- 2 sweet onions (such as Vidalia®), diced
- 6 cloves garlic, minced
- 2 quarts vegetable stock
- 1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
- 2 Granny Smith apples, cored and diced
- 2 (14 ounce) cans unsweetened coconut cream
- ¼ cup toasted pine nuts, or to taste
- 16 fresh cilantro leaves, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash onto a baking sheet cut-side down.
- Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
- Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
- Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
- Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.
- You can buy already cubed or frozen squash to save time and mess. You can also fully bake the squash and then spoon away from the peel.
- This can also be made the night before and left in a slow cooker overnight, but don’t add the coconut cream till just before serving or it turns dark brown; tastes just the same, but not as visually appealing.
Reviews
Received a lot of compliments with this recipe!
Tremendous.. making MINOR tweaks this is perfect for large family gatherings which include vegans ect., EVERYONE enjoyed it. Prepared a second time for myself plan on freezing portions It freezes well.
Made this yesterday with my fresh squash and froze for winter warmth! Was nervous about the curry but it did add another dimension to the soup! Has a nice little kick to it
I make this recipe all the time and I love it. Coconut milk makes a great cream alternative if you are dairy free.
Finally made this today and it might be my favorite thing I’ve ever made, ever! I’d been looking forward to making it for a while but waited for my immersion blender and curry sauce to arrive.. I mistakenly ordered curry cubes instead of the sauce, so I just added it square by square and tasted/adjusted gradually to get the right level of spice. My only other modification was cutting back to one can of coconut cream to keep it lighter, and I don’t always love coconut so I didn’t want that flavor to overwhelm. Outstanding recipe! This was the best soup I’ve had in as long as I can remember.. 10/10!!!!
It was a huge hit and numerous guests asked for the recipe. My husband who doesn’t like anything curry, raved about it. I definitely will make again however next time I’ll try cooking the squash fully and scooping out of skin.
This is the first time I’ve reviewed a recipe, because it’s just that good! I made it almost exactly as written, with a few exceptions to accommodate what I had on hand as well as cutting the recipe in half. I used chicken stock, curry powder and coconut milk, and then garnished with hemp oil and coconut chips. So delicious!! I also had a really obscure ingredient in my pantry that I never use, but for perfectly in this recipe…coconut flavored white balsamic vinegar! A couple teaspoons amped up the coconut flavor while cutting the richness but didn’t leave a hint of vinegar. The soup was amazing without it, but with it was outta this world! Pro Tip: in any recipe always fry your curry powder or sauce in with the onions, after they are translucent, before adding the liquids. It brings out a lot of the flavors of the curry that would otherwise be missed!
This was so good i’ve made it twice it two weeks. The first time I used Japanese Red Kuri squash and onion soup broth. But since i don’t have an immersion blender, I roasted the squash til completely tender and soft (about an hour and 15) and ran it though the blender with some of the broth. The second time, I used butternut but i had forgotten to snag the apples at the store, and being the lazy person I am, I pulled out some chopped white guava from the freezer, thawed it and added it to a pan of carmelized onion to help deglaze the pan & cook the guava before running it through the blender with some broth. Turned outI like it with guava better than apple I still have a gallon of frozen guava so I’ll be saving it for more soup!!
Made per the instructions exactly. Was delicious. Will make again.
Used green Thai curry sauce. Even my picky teen liked this. Served with butter pan buns
Very good. Did not have coconut cream so used coconut milk.
I made this in my Insta pot. I sautéed the onions and the garlic and then place the rest of the ingredients into my pot. I then set the cooker on manual 15 minutes high and then pressure release after 10 min. Super fast!
I am addicted to this!
Delicious! I am on Weight Watchers Simple Start so I used Fage plain Greek yogurt in place of the coconut milk. I used chicken broth instead of veggie. I only had a 3.5 oz package of the Golden Curry. I’ll be making this again and will try it with the added curry. 0 WW points!!
I’d totally make it again, although I found it didn’t need to cook nearly as long as it says.
I LOVE this recipe. The only thing I changed is using about 4-5 TBS of curry POWDER instead of the paste and I knocked it down to 1 can of coconut cream – just to lighten it up a little bit. I also have served the left overs over brown rice and poached chicken breast…delicious!
Made as directed, with only one exchange: I didn’t have curry sauce, so I used 4 oz of curry paste. TL;DR: cut recipe in 1/2 for 8 servings. Use coconut milk – not coconut cream, add Italian sausage for meat eaters. First, this makes a HUGE VAT OF SOUP. My 10 qt stock pot was completely full. This is not 8 servings of soup. It is easily 16 to 20 servingsI used actual coconut cream. As another posted, coconut is very sweet, coconut cream is intensely sweet. (it’s not necessarily added sugar, it’s naturally sweet) So 2 jars of coconut cream makes for a very sweet soup. I like it, just be aware. Also, coconut cream, in temperatures of less than 80°F, is rock solid. Melt it in a hot water bath before adding to your soup or you will never get it out of your jar. 2 jars was way too much. Use one. This turned into a very very thick soup with 2 jars of coconut cream. Since the directions are “pour coconut cream into the soup” I think the OP means coconut MILK. Third: if you are in a mixed household, saute up some Italian sausage to mix into the soup for the meat eaters. It pairs beautifully.
I’m going to base this on what this SHOULD have tasted like. I’m posting this in case anyone else is as ignorant as I. Cream of coconut comes in a version which apparently has loads of sugar added. Didn’t realize until I tasted this soup which was SO over sweet. Hugely disappointed. Will try again another day! Be sure to use coconut milk. Or if you can find cream of coconut be sure to read the label.
Lovely vegan recipe, took 2h, not 3h – I left the squash in the oven a little longer, as suggested in the tip, so the soup was ready to blend pretty soon. Used trader joe’s spicy curry sauce and just one can of tj’s light coconut milk.
Such a wonderful recipe, thanks for sharing!!!
Delicious! I had almost everything on hand without having to make a trip to the grocery store. The only thin I changed was that I used curry paste. I did not have curry sauce. Made this for my two vegetarian daughters. I am sure they are going to love it!