Thai Butternut Soup

Delicious soup and I will make again. However, this type of squash paired with the coconut milk make it a bit sweet - which is fine for me but may not appeal to everyone. I roasted fresh squash so did not really have to add time to the cooking.

Really good, even better the 2nd day. I pan roasted my own butternut squash the night before putting the soup together. I doubled the recipe and used an immersion blender right in the pot. Used chopped hazelnuts in place of the peanuts as that is what I had on hand - really good. Just the right amount of heat.

Made this and it was very good. Even my squash hating husband said he would eat again. Baked fresh butternut squash in oven. All the flavors were very tasty. Would definitely make again.

Very good, even my 4 year old liked it! I used fresh squash that I roasted in the oven for 30 minutes at 425.

My husband and I enjoyed the soup. Instead of butternut squash, I used pureed pumpkin (plain, nothing added) that I had in the freezer. The peanuts, cilantro, and lime is a must. Next time I might try some thai basil from the garden instead of cilantro.

Delicious soup, will definitely make it again. I followed the recipe, but used fresh cubed butternut instead of frozen pureed. Next time, I will add more squash, as I found it a bit thin. As is, it was not too spicy for the kids & hubby, but I'd up the red chili paste an additional half tsp if I was just cooking for myself. We served it with a big salad and toasted rolls.

The flavors in this soup are out of this world. They are complex and intriguing. Do not skip the lime juice as it brings all the ingredients together. I just wish the calorie count was not so high making it a special occasion recipe only.

This soup is REALLY good - we served it up with grilled cheese on challah bread! It does take a bit longer to cook with the fresh butternut but it was great - we also used an immersion blender instead of putting it into the blender, was very easy.

This is awesome. Get's spicier each day it is stored in the refrigerator.

I used fresh squash in this recipe and just made sure it was tender before blending (with my immersion blender to ease clean up and was faster). This just made my kitchen smell like a thai restaurant. So creamy and delicious. My kids (4&6) ate this up as well. The peanuts gave it a nice crunch. I used a little less in my portion to cut back on some fat. It had a nice sweetness to it that paired well with the mild spicyness of the curry paste.

This soup packed with flavor - layer upon layer. I used butternut squash which I roasted first. Freezes really well so it's best to make a double batch. Definitely my fav butternut soup! Don't skip on the lime juice and cilantro - really completes the coup.

I used fresh squash I roasted myself. This is a great soup. Full of flavor.