Curried Butternut Soup with Goat’s Milk

I still have a couple of butternut squash left over from last year’s gardening season and need to use them soon. This is what I did with one of them. I know this recipe sounds awful, but it is actually delicious and not at all “goaty.”

I found a recipe for pumpkin coconut soup on Sylvana’s Obsessive Gardener blog (at least I thought that was where I got it, but now I’m not so sure since I didn’t see it there when I checked) and was fascinated by it. I printed it out and decided to give it a try the other day. 

I didn’t have any coconut milk on hand, but I did have a can of evaporated goat’s milk. (Don’t ask me why I had that on my shelf–I have no idea why I bought it). I made some other variations to the soup like using butternut instead of pumpkin and leaving out the brown sugar and cayenne pepper. I thought my soup really turned out nicely.

Curried butternut soup with goat's milk

 Here’s my recipe for Curried Butternut Soup with Goat’s Milk.

1 medium butternut squash

2 T. olive oil

1/2 tsp cinnamon

1/2 tsp salt

Cut squash into quarters, scoop out seeds, brush with olive oil and sprinkle with cinnamon and salt. Roast cut side up at 400 degrees F. for 30-40 minutes, or until butternut is tender and edges are a bit browned. Scoop out baked squash and put into a blender. I ended up with one cup of baked squash, but two cups would work equally well I’m sure. Add the following ingredients to the blender.

2 C. chicken broth

1 tsp ground coriander

1/4 tsp nutmeg

1/4 tsp ginger

Blend until uniform. Pour into a saucepan. Add the following:

1 can evaporated goats milk

2 T. butter

Heat until simmering. Adjust seasonings if necessary. Garnish with chopped cilantro.

I would have added a dollop of creme fraiche if I had had any. I may add a tsp of curry powder to the other spices to punch it up a bit the next time I make this. And I may try it with coconut milk next time.

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at /blogs_and_columns)

About Lou Murray, Ph.D.

I'm a retired medical researcher, retired professional writer/photographer, avid gardener, and active environmentalist living in southern California. I wrote a weekly newspaper column on environmental topics in the Huntington Beach Independent for many years. I also supervised environmental restoration projects and taught at the Orange County Conservation Corps before retiring in the summer of 2016. This blog chronicles my efforts to live a green life growing as much food as possible for my husband and myself on a 4,500 sq ft yard that is covered mainly by house, garage, driveway, and sidewalks. I am also dedicated to combatting global climate change.
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2 Responses to Curried Butternut Soup with Goat’s Milk

  1. villager says:

    I think it sounds good with either goat’s milk or coconut milk. We’ve got some fresh goat’s milk we are going to put in our next batch of soap. If there’s any left I may experiment with some butternut soup. I have a couple of leftover squash that need to be used too.


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