Butternut squash soup with tomato, garam masala, and coconut cream from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 183) by Renee Erickson and Sara Dickerman

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

  • peacheater on December 24, 2025

    Delicious, doesn’t suffer from the usual pitfalls of butternut squash soup (not too sweet or too stodgy). I added about double the amount of coconut cream (mostly because I didn’t want an open half carton of coconut cream in the fridge), roasted the squash precut (how I bought it). Added the optional salt and lime at the end and thought it really lifted the soup (I would add the lime a bit at a time - possible to add too much - I used only half a lime). Served with some olive oil drizzled on top.

  • Lsblackburn1 on December 15, 2024

    Very tasty soup. I doubled the recipe and it took forever to cook down, but worked out in the end.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.