Thai Butternut Soup

I cut a big butternut squash in half length-wise, coated it with olive oil and roasted it until soft, threw it in with the liquids, heated it up and served it.  Easy and delicious.

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.

Love this soup. I bought a butternut squash and roasted it in the oven with a little olive oil and s&p. Makes a big difference in the flavor. Definitely add the peanuts.

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.

My significant other I really enjoyed this soup. I agree with other reviewers that the cilantro, lime, and peanuts really make this dish! While I thought the soup was very flavorful as is, I wouldn't mind increasing the spices next time! Highly recommended.

This is an awesome soup that I have made several times and have given the recipe to any of my friends who love to eat thai food. I used fresh squash (cooked in microwave) pureed with a stick blender. I am planning a complete Thai dinner for old friends -- can't wait! A true Keeper!

I have made this several times with great success. I use fresh squash and a little less red curry paste to accommodate one of my 3 teens spice threshold. Don't leave out the peanuts!

This was delicious! I used fresh cubed squash and then used an immersion blender to puree the squash once it was cooked. I have made it twice and can't wait to make it again.

This soup is wonderfully flavorful, so good I plan to use it as a starter course next Thanksgiving. I made the recipe with the frozen squash, and pureed it in batches in a mini food processor. My squash-hating husband liked it well enough to finish an entire bowl. I garnished it with the peanuts and lime juice, which finished it beautifully. I also plan to use the cilantro next time.

I thought I had butternut squash in the freezer, but it turned out to be sweet potato. Was very tasty. Also used an immersion blender. Agree that cilantro, peanuts and especially lime are musts. Served with baked pita chips and green salad.

I thought the soup was fairly good. I did not like the peanuts, though. I found them to add a weird texture. And because of the spice in the soup, I couldn't really taste them, so next time I'd skip them altogether. I'd maybe add some bean sprouts instead.

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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.