Butternut Rice Curry Soup

Butternut Squash Rice Curry Soup with potatoes, brown rice, butternut squash and coconut milk.

I am a big fan of butternut squash soups. They are so hearty and full of flavor – and fit great into the fall weather as the seasons cool down. This variation has a bit of coconut milk in it, and curry, giving it an eastern flavor. In order to make it more of a meal, we gave it body by adding several cups of hearty brown rice. Your family will love this soup! it goes over super well with kids and adults alike. This is not bland boring soup – and is great served for a few days after you make it!


1 Large Butternut Squash
5 Medium Russet Potatoes
2 Medium Onion
2 Cups Sweet Frozen Corn
4 Cups Cooked Brown Rice
5 Tbls Curry Blend
3 Tbls Chicken Boullion (or veggie chicken boullion see notes)
3 Tbls Lite Sour Cream
1 Can Coconut Milk
Sea Salt to taste
3 Tsp Fresh Sage Chopped Fine (1 tsp dried)
3 Quarts Water


1. RICE AND POT OF WATER: Cook large batch of brown rice in a rice cooker. Once that is started, get large soup pot, add water and start heating on stove.

2. CUT UP SQUASH: With a sharp knife, carefully cut off peel from squash. Cut in half and scoop out seeds and inner fibers around seeds. Then chop the “squash meat” into chunks about 2 inches in size. Place in a large pot with water over medium high heat on stove.

3. CHOP AND ADD OTHER INGREDIENTS: Chop onion, potatoes and add to soup. Cook slowly on medium high till potatoes and squash are tender. With a hand blender, blend thoroughly till smooth.

2. ADD SEASONINGS, RICE AND SERVE: Add coconut milk, sour cream, seasonings and blend into soup. Taste as you go. Adjust water, seasonings if needed. Stir in cooked brown rice and serve!


Note: Almost all soups take on a life of their own. They start simply but have to be adjusted as you develop the flavor. The basic recipe here is pretty fail proof, but you’ll want to taste as you go and add seasonings, water etc based on your batch. One of the best chicken based vegetarian broth is called McKays Chicken Broth (www.mckays-seasoning.com).

One Response to Butternut Rice Curry Soup

  1. Rackell says:

    looks yummy! 🙂 Visiting from FTF!

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