Really good recipe. I didn't use the red thai chiles, but did use the curry paste. It wasn't too spicy for the kids. I also used an immersion blender to cut out the 15 minute wait time. Really tasty.
Curried Butternut Soup
Comments and Reviews 1-3 of 3
LDombeck Posted: 01/30/13
kevredwood Posted: 11/25/12
We enjoyed this recipe, with the following modifications. We omitted the toasted coconut because it is not our taste. I prepared the soup with broth instead of stock, and substituted thinly sliced jalapeno pepper for the Thai red chili. Making this recipe I was able to use one of my favorite kitchen gadgets, the Cuisinart stick blender. When I make this again, I will probably re-warm the soup after adding the coconut milk (leaving the lime juice to add-in just prior to serving.)
lsd5010 Posted: 12/11/12
I think this may be my favorite squash soup ever. If you don't like squash soup, you won't magically like this, but if you do this is amazing. I just roasted the squash whole and peeled/chopped it after it had cook. I also have no idea how much my squash weighs, I just grabbed one on the smaller side. I omitted all of the toppings because I was making this to freeze and pack for lunches. It re-heats really well. I will definitely be making this again!!