Curried Butternut Soup

Very good soup.  Made in advance up to blending, followed recipe but didn't add the lime juice until reheated.  Served in smaller portions because it was so flavorful  (by luck we got a great squash to start with).  Great combo of colors & flavors in the bowl, great on a snowy day.  Next time might roast a quartered onion, too, to reduce stovetop work.

This recipe is a hit!  Easy to make and delicious!  I found cubed squash which made it even easier, but still it would not have been a big deal to cut it up myself.  i followed the recipe a tee, leaving the cilantro and peeper garnish off.  My husband and i LOVED this!!! Winner!

Tastes rich without butter and cream

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.

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!!

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.)