Puréed butternut squash-coconut soup from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 126) by Mark Bittman

  • shallots
  • cilantro
  • coconut milk
  • curry powder
  • garlic
  • butternut squash
  • butter
  • fried shallots

  • EYB Comments

    Can substitute onions for shallots.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute onions for shallots.

  • Rutabaga on February 25, 2015

    Even though I only gave this three stars, it's actually a pretty good base for a butternut soup. I found it to be quite thin when made as written, however, so I would either double the amount of squash or decrease the broth by at least two cups. Adding some additional vegetables, like red peppers, would also help round out the flavor.

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