6 Reviews

Very nice! We loved this soup. I think it's very dependent on your choice of curry paste - we used golden curry, which is fairly mild. So needed to "punch" it up a bit with a little chili paste. Looking forward to having some more for lunch tomorrow! Thanks for sharing.

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dianegrapegrower December 14, 2009

This was the first soup I've ever made from scratch! I always thought you would need a food processor to make it but a blender works just fine. For this recipe I used yellow curry paste to make it mild and when I added the squash I put in half a cup of broth until it softened before I added the rest of the liquids. The flavour turned out just as I had hoped....awesome!

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cassisellis November 18, 2009

January 12, 2009 Absolutely delicious. It was served to a large group of people for a New Year Eve dinner. I tripled the recipe and had it for lunch for several more days. I used the red curry paste and it was still a very mild soup. It was a big hit and I will be sharing the recipe with many others.

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Brendah January 10, 2010

Excellent! Easy to do, inexpensive, yet impressive. I made it just as written. I used the 1 Tbsp. red curry paste and found it added just the right amount of heat and intrigue! (It was kind of a Goldilocks story here -- one person thought it was too hot, one added scriracha to make it hotter, and I thought it was juuuuust riiiight!) So glad to find this recipe. Thanks so much. **Update: Made again, still love it! ;)

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Maven in the Making November 03, 2015

We LOVE this soup!! The flavors of the coconut, curry, and cilantro stand out but don't overpower the squash. I have to adjust the amount of curry depending on how spicy the particular curry is, but other than that I make it according to the recipe. A real keeper!

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Elisa72 November 22, 2012

As the recipe is, I felt it was too bland and flavorless. Perhaps my taste buds have been seared by all the spicy food in the Southwest, but I just didn't think there was much to taste besides squash. So, I added more curry paste, more ginger, more coconut milk, and juice of a lime (actually it was 3 very old dried up limes) plus extra pepper. That made it much better. The cilantro as a garnish just didn't pair well with the flavors, in my opinion. Minced jalapeno peppers would have been better, and I'll do that when I reheat the leftovers. I will say this. The thickness/texture of the soup was nice. Most squash soups are very thick. I probably did add some extra broth beyond 6 cups. (Probably 8 cups - didn't measure.) I had some frozen broth that was in a quart container and used it all. So, don't be afraid to make this a bit more watery. Maybe that had an effect on the spicy flavors - don't know. I don't plan to make this again, as I felt the flavors just were not that great.

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Cook In Southwest March 11, 2010
Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors