Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
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This is an excellent recipe but I did make some modifications based on our preference for spicy. I also used what I had in my pantry for minor substitutions. I used fresh squash, cubed and roasted in 450 degree for 35 minutes. While squash roasted I sauteed the onions. I also used double the spices and seasonings. Use good quality coconut milk; I prefer full fat
One of my favorite Cooking Light recipes! Don't skip the toppings - they make it! I had trouble finding the pureed butternut squash, so I used cubed, fresh squash, steamed it, and then added to soup to simmer and hit it with my immersion blender.
Such a disappointment. I followed the recipe, (minus the blender part), exactly. I think fresh squash is best, because I used frozen pureed, as suggested, and it was SUPER watery. Everything was watered down and tasteless. :( Essentially, inedible.
I peeled, cubed, and steamed butternut squash then mashed it with a potato masher before adding it to the other ingredients and it worked well. I ran a stick blender through it after I took it off the heat. This soup has a really wonderful texture and a nice combination of spices.
Outstanding. A wonderful, complex combination of flavors. The spice is just enough. The lime juice and cilantro are essential, don't leave it out. We have a peanut allergy in the house so we used cashews as a topping instead of peanuts, which was still very good. We gobbled this up and had seconds, it was awesome. Will definitely make it again.
outstanding. I used the four cups of chopped butternut squash and it worked out really well. It just took a bit longer to cook than the recommended extra five minutes. I actually did not add the coconut milk until after the squash was soft. Then added it and let it simmer for about 10 minutes more. Pureed with my immersion blender. Terrific!
awesome soup! used more of all the spices. mixed tubed cilantro and the lime juice in with it while cooking. served with sunflower seeds, but i liked it better without. had exactly 4 cups from my squash. so creamy! i read to microwave the squash with punctures in the bulb part for 3 min intervals at power 7……it cooked fine, but getting the skin off was difficult. will go back to my "cutting and deseeding first" way next time.