Thai Coconut Curry Butternut Squash Soup

Mostly made as directed, but added about a tbsp of garam masala, which really suited this soup! Edit: I used frozen, cubed butternut squash (3 10-ounce bags), which made this super easy to make.

Good Thanksgiving go to.

If you don’t like spice, reduce the amount of curry paste added by half or more. Good complementary flavors. I wish it were a little thicker at the end but it still worked ok to eat with naan.

This was so good! A little spicy at first and then it was just delicious! I added mushrooms for something extra. Side note: my dad was upset it didn't have chicken haha.

Happened to have some cans of puréed butternut squash in the cupboard so made this. Where you add the fresh cubed squash, I just added one and a half cans of the puréed and let it simmer on low for 20 minutes stirring occasionally. I also cooked on low for 5 minutes after adding the coconut milk as the soup cooled to much to serve by then. This was delicious! Served with naan bread. Though as you can see, only one of us likes cilantro.

I did not have the red curry paste so I used green and it still turned out really good. Mild not spicy with just a touch of Kik

I used avocado oil instead of canola oil, two limes instead of one, and 1 tbsp of ginger instead 1 tsp. SO GOOD!

Added cayenne to mine because I needed some heat. Really good

Awesome

prepping the butternut squash is a lot of work