Butternut Squash Coconut Soup with Curry-Spiced Caramelized Pear

Image of Corinne Trang
Rated 4.5 based on 5 customer reviews
Butternut Squash Coconut Soup with Curry-Spiced Caramelized Pear
Butternut Squash Coconut Soup with Curry-Spiced Caramelized Pear


  • 1 butternut squash, (about 1½ pounds) - halved, seeded, peeled, and cut into 2-inch chunks
  • 3 cups coconut milk
  • 2 tablespoons vegetable oil
  • 1 small shallot, peeled and finely chopped
  • 1 red bell pepper, peeled and finely chopped
  • 1 Bosc pear, peeled and finely chopped
  • kosher salt and fresh ground black pepper to taste
  • ½ teaspoon curry powder
  • 2 tablespoons palm sugar, or more to taste
  • 2 sprigs Thai basil, leaves only, or more to taste


  1. Put butternut squash, and coconut milk with 2 cups water in a large pot over medium-high heat; bring to a boil and reduce heat to medium-low. Cook until the butternut squash is fork tender, about 20 minutes; remove from heat and allow to cool.
  2. Heat oil in a medium pan over medium heat. Saute shallot, bell pepper, and pear until tender and caramelized, about 10 minutes. Add curry and season with salt and pepper to taste. Toss and continue to saute, about 1 minute; transfer to a bowl; set aside.
  3. Transfer butternut squash and coconut milk to a blender; process until silky smooth working in batches. Return to pot; add 2 tablespoons palm sugar (or all depending on the sweetness of the butternut squash) and simmer until heated through.
  4. Divide soup into individual bowls; garnish with pear and pepper mixture and freshly torn Thai basil leaves.
Mealthy tip:

If you can't find Bosc pear, use any pear variety. Be sure to select a firm fruit that will become tender when cooked but not turn to mush. If you don't have palm sugar, regular granulated sugar will do. Sadly, there's no substitute for Thai basil. Skip it altogether if you can't find it.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jacqulyne de Jardins

Jacqulyne de Jardins says:

I love butternut squash! This soup is perfect for those this Fall weather here in Seattle. I lessened the amount of palm sugar to half a tablespoon as I really wanted the sweetness from the butternut squash to shine on its own- and I'm not a fan of overly sweet things. The caramelized pear was also a nice touch which I have never used in a soup before. Living solo, this made a large helping for me so I froze the rest for a later time.

Image of Elyse Clarke

Elyse Clarke says:

Needed more salt and pepper and I ended up mixing the red pepper and pair in at the end. Very good and filling

Image of Sheila Long

Sheila Long says:

I made this recipe but without the pear. I also used heavy whipping cream instead of coconut milk. I love the flavors from the pepper, really good.

Image of Jeremy Hughes

Jeremy Hughes says:

I used roasted red peppers in place of the fresh bell pepper, it was so good. I even converted this recipe to make in my pressure cooker. Such a simple dish that's quick to make.

Image of Jenny J

Jenny J says:

I made this recipe in my pressure cooker with just a few adjustments. It was a little sweet, but not overbearing. The curry spices definitely helped to tone the sweet flavor out some. Also could not find Thai basil, so that's a little disappointing.