Winter squash soup with red onion crisp from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 77) by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for cilantro.

  • crysta_63qusi on February 10, 2026

    Good, but a bit muted compared to other squash soups I've made. I ended up adding a big tablespoon of red curry paste, which helped.

  • Barb_N on January 18, 2026

    I feel like the spices were not as well rounded as other squash soups I’ve made. I added turmeric and then curry powder. The lime juice helped too. Did anyone else think it was odd to cut the onion 2 different ways, and then place the slivers in the soup? The soup is pureed anyway. I have had better results with crisping slices rather than diced onion or shallot. A dusting of cornstarch helps significantly.

  • ghostndragon on January 08, 2025

    The fresh ginger can be replaced with grated frozen ginger (I grew my own and froze them in cubes). I also agree that a whole can of coconut milk is not necessary.

  • sandiegoveg on January 09, 2024

    Shallot did work much better for getting crisp in a reasonable amount of time. Used 1.5 shallots as noted by Monicamadeit. I did use red onion for soup itself. Also, a half can of coconut milk is what I had on hand and that was plenty.

  • MonicaMadeIt on December 31, 2023

    Made this for the 2nd time last night, using parcooked and frozen pumpkin cubes. The pumpkin wasn't very sweet so I had to add about 1.5 Tbsp brown sugar. I used 1.5 shallots for the soup and 1.5 for the crispy topping rather than a red onion based on sandiegoveg's comment about too much water in the red onion. I also swapped out roasted peanuts for the coconut flakes. We enjoyed it for a simple winter meal.

  • Lsblackburn1 on October 03, 2023

    I did not make the topping, but the soup was delicious and comforting. Use delicata and acorn squash. Easy fall dinner.

  • sandiegoveg on February 05, 2023

    Made as written. Absolutely delicious, each detail adds to the whole. I think I might use shallots for the crisp next time, the red onion had a lot of water to cook off.

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