Tuesday, January 5, 2010

Boma's Curry Butternut Soup Recipe and Review

By: Kristen Hoetzel of “Cooking with Mickey”

     Curry Butternut Soup from Boma at Disney's Animal Kingdom Lodge. Recipe found in Delicious Disney by Pam Brandon (2006). This item is served during lunch and dinner hours on their buffet and is located with about 4 or 5 other delicious soups.

     I recently spent an evening with a close friend of mine and her charming husband. Whenever we get together on a weeknight we tend to make something new and exciting for dinner. For us, it's like our own mini dinner party. Since it's fall and heading into the cold winter months I arrived at her house with the ingredients to make Curry Butternut Soup. Butternut squash is one of those comfort foods that I crave on a cold and cloudy, crisp day and I thought it would be something they'd enjoy.

     Boma's Curry Butternut Soup is a lot like other butternut squash soups. It's rich, smooth and creamy. The twist to this recipe from many others is that instead of the more traditional ingredients like nutmeg and cinnamon it calls for Thai red curry, cumin and coriander. Since there were three of us dining and the soup was to be our entree I tripled the recipe. If I had made it in the quantity that the recipe calls for it would have been enough for everyone to have one small bowl better suited for a starter than a meal. I really enjoyed this recipe and it did taste very similar to what I had tried over at Boma a couple of months earlier. As for the flavor, the curry in the soup adds a nice kick but isn't overpowering due to the cooling effects of the milk and sour cream. On word of advice, when chopping the butternut squash I recommend making the cubes small as the larger they are the longer it will take for them to cook.

     I highly recommend trying this recipe. Whether you'll be serving it as an appetizer or an entree this is a delicious soup.  One that would be perfect to start off a festive holiday meal like Thanksgiving or Christmas. If you will be drinking wine with this something light, white and with a hint of tropical fruit would be perfect.


2 tbs butter
1 medium onion, chopped
1 clove garlic, chopped
1 tsp ground cumin
1 tsp ground coriander
Juice of 2 fresh lemons
2 tsp Thai red curry paste
1 lb butternut squash peeled, seeded and cut into chunks
2 cups vegetable stock
2 cups milk
4 tbs sour cream
Coarse salt and pepper, to taste

Melt butter in a large stockpot over medium-high heat. Add onions and garlic and cook about 5 minutes, until tender.
Add cumin, coriander, lemon juice and curry paste.
Add squash and vegetable stock. Simmer about 20 minutes, or until squash is easily pierced with a fork
Puree soup in batches until smooth. Add salt and pepper to tast.
Return to heat and add milk and sour cream. Do not boil.
Adjust seasoning, if necessary. Garnish with cilantro and serve immediately.
Cilantro for garnish

Kristen Hoetzel of “Cooking with Mickey”

Make sure if you enjoyed this review visit Kristen's Blog in the link above. And also make sure you add her to follow her on twitter. I follow her and so should you. 

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