Three Lily Farm Blog

Forest and Farm to Table

Buttercup Curry

With over 100 pounds of winter squash purchased from the nearby Peacemeal Farm, I have basically forced myself to use the bounty in new and interesting ways. Butternut, delicata, buttercup, and acorn are happily being stored in my root cellar and will likely last until late March, when my appetite for squash fades away.  

Rather than use canned coconut milk and because I have an abundance of finely shredded coconut in my pantry, I made my own "milk" of sorts by blending it with water, then straining it. The results aren't as fatty and thick as the canned versions, but the almond butter adds those qualities to the soup.

This recipes will serve 6 people with some leftovers, so plan on eating this a lot of shrink the ingredients by half.

Buttercup Curry


  • 2 Tbsp coconut oil
  • 1 cup diced yellow onion
  • 1 Tbsp minced ginger
  • 2 garlic cloves, sliced
  • 1 pound carrots, roughly chopped
  • 2 pounds peeled, chopped buttercup squash
  • sea salt, to taste
  • 1 lime

For the "Coconut-Almond Milk"

  • 3 cups shredded coconut
  • 6 cups water
  • 8 ounces almond butter
  • 2 tsp turmeric
  • 1 tsp ground cumin seed
  • 1/2 tsp cayenne
  • 1/2 tsp freshly cracked black peppercorns
  • 1/4 tsp ground cardamon


Start by blending the shredded coconut and the water for 30 seconds. Pour the milk through a strainer, using a rubber spatula to help push all the liquid through the coconut mass. Pour the "milk" back into the blender, add the almond butter and spices, then blend again to mix the ingredients evenly. Set aside. 

Heat up a large stock pot, melt the coconut oil, then sauté the onions, stirring occasionally until soft and translucent. Stir in the garlic and ginger, cook until the aromas fill the air. 

Add the chopped squash and carrot then continue to cook for just a few minutes, enough time to meld all the ingredients. Pour in the almond-coconut cream along with an additional 2 cups of water and bring to a simmer. Reduce the heat to medium and let the soup slowly cook and thicken as the squash and carrots breakdown, about 25-30 minutes. As the soup thickens, you may need to add a touch more water. Use your judgement here. 

Taste, check for seasonings then add a squeeze of lime to add a little brightness to the rich, creamy soup. Serve with toasted almonds, pumpkin seeds, or shredded coconut.