Renee's Recipes from


Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

Lindsay's Winter Squash Curry Coconut Soup
Want to see more recipes? Click here

Beautiful soup 
So rich
 So green,
Waiting in a hot tureen
Who for such dainties would not stoop.

Soup of the evening
Beautiful Soup,
Soup of the evening,
Beautiful Soup

Lewis Carroll -- "Alice in Wonderland"

Garden Manager Lindsay's quick and easy solution to the cold and rainy weather blues. The rich color of this flavorful, fragrant soup is augmented by the ruby-red pomegranate seeds and fresh green cilantro garnish. Makes a satisfying lunch or perfect first course for dinner. Great for potlucks too.

2 large leeks, each 1 1/2 inches in diameter, long white shank portions only
3 tablespoons canola or other mild cooking oil
1 tablespoon good-quality curry powder
1/4 teaspoon ground cayenne
1/4 teaspoon salt
6 1/2 cups cooked hard-shelled winter squash, seeds and skins removed, flesh mashed
1 13 1/2-ounce can light¯ coconut milk
4 cups chicken stock
2 cups coarsely chopped fresh cilantro, divided into1-cup portions

Seeds from one large pomegranate and cilantro

Cut the leeks in half lengthwise. Wash all the layers very well to remove grit, then thinly slice.
Heat the oil in a large heavy soup pot. Add the sliced leeks and saute' over medium heat for 5 or 6 minutes until they are well caramelized and beginning to brown. Stir in curry powder, ground cayenne and salt and saute' slowly for another minute or two. Add the cooked squash and entire can of coconut milk and mix in well. Add the chicken stock slowly and then add 1 cup of fresh cilantro. Mix thoroughly to smoothly combine ingredients. Bring to a boil, then immediately reduce to simmer and cook for 10 minutes, stirring occasionally. Taste and add more salt if desired. If the soup seems too thick, add a little more chicken stock. Serve piping hot in large individual soup bowls.

Sprinkle the top of each serving with the additional cup of cilantro and the pomegranate seeds.

Serves 6 to 8

Note: If you prefer a smoother texture, blend in a food processor or blender before serving.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

To purchase Renee's Garden Seeds, click here


Home | Shop for Seeds | How to Order | Shipping | Gardening Help and Advice 1-888-880-7228
6060 Graham Hill Rd., Felton,CA 95018
© 2014 Renee's Garden

Renee's Garden Seeds  6060 Graham Hill Rd, Felton, CA  95018
Ph. 1-888-880-7228  Fax 1-831-335-7227