Curried Butternut Squash Soup with Plantains

IMGP1886Sometimes, American expats, like myself, get together for an American Thanksgiving. Which is how the spouse and I recently found ourselves with friends, Tony and Gail, eating turkey, stuffing, cranberry relish, etc., etc., and etc.

Tony had made a delicious entrée, Spicy Squash Soup, from a recipe on Oprah’s web site where it is billed as being influenced by “the vibrant flavors of the Caribbean.”

To be honest, I’ve been in various countries around the Caribbean and never had anything that tasted like this soup. But who cares? A yummy winter soup is a thing of culinary beauty and a joy to sup forever.

Here it is then, adapted to lower the calorie count and replace missing ingredients. I forgot to buy the required Vidalia onion and celery so I used leek and carrot. Furthermore, I didn’t have “Madras-style” curry.

Did you think curry was just curry? So did I. However, in addition to “Madras-style,” I’ve now also seen a recipe that calls for “Mexican” curry! Who can keep up with such fast-moving trends?

Throw caution to the wind, I say, and use whatever’s in the spice drawer.


Makes 2.5 quarts or 10 1-cup servings

Note: According to the original recipe, you can make the soup spicier by adding hot sauce to taste. Also, if you can’t find plantains, you can use hard green bananas. This would bring the WW value of this soup down to zero points. However, I haven’t tried tried it yet and don’t know how banana may affect the taste.


  • 6 cups of vegetable or chicken broth (I use a powdered chicken soup base.)
  • 1.5 lbs. butternut squash, peeled and coarsely chopped
  • 1 large leek or 2 small leeks, coarsely chopped
  • 2 plaintains (about 1 cup), peeled and chopped
  • 1 carrot, peeled and chopped
  • 4 tsps. minced garlic
  • 1 tbsp. curry powder
  • ½ tsp. dried oregano
  • ½ tsp. dried sage
  • Salt and pepper, to taste
  • Sheep or goat yogurt, for flavour (The spouse liked the soup without, but I thought the yogurt really enhanced the taste.)


  1. Put all the ingredients in a large pot.
  2. Bring to a boil and then let simmer, partially covered, for 30 minutes or when a fork goes easily through a plantain piece.
  3. Purée with a hand blender. (I did this until the plaintain has been reduced to small pieces because I love a bit of a crunch.)
  4. When serving, you can add a dollop of yogurt (1-2 tbsp.) to each bowl.

For Weight Watchers: One cup of plaintain is worth 5 points, thereby making each serving worth .5 points. 

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