Thai Style Butternut Squash Soup

Yum! I needed to add more than 1 pint of stock (I used Chicken Better than Bouillon ) because my squash was huge and a pint hardly covered all of the cubes. I recommend using "1 pint" as a guideline and adding more broth or water if needed. Instead of curry powder, I substituted Mae Ploy brand red curry paste. For a garnish, I roasted the squash seeds in the oven with salt and olive oil and sprinkled a few on top of the soup. It was delicious as leftovers, too. We'll be making this again!

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I added ginger and hot peppers, and it was very good. I used a combination of butternut and delicata squash. Was looking for a little more umph - next time I would really amp up the spicing.

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My husband and I love this soup. it is so easy to make. I just throw all the indgredients into the crock pot (along with some carrots) and go to work. I found the original recipe a little bland for us so I added about a tablespoon of moroccan season to spice it up.

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I am in love with this soup! I must say that the recipe makes much more than 4 servings, but that's fine with me 'cause I won't get sick of eating it. I used peanut oil instead of olive, but otherwise left it the same. The curry powder I had was more of an Indian curry rather than Thai, but it was still deeeelicious. If I made it again, I think using Thai curry powder would be the only thing I change.

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I love this soup but it does need more spices. I added extra curry, garlic and lime juice. Other than that, it's delicious! Thanks.

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Absolutely loved this! I added a little red pepper just to spice it up! I will be making this again:)

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This was just delicious and very satisfying, I made a meal of it! I used chicken stock, everything else was as written. Thanks!

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I really really wanted to like this. Even reading the recipe again makes it sound so good. I think what I really didn't like was the flavor of the curry powder.

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Very tasty. Delicious. Will definitely make this again.

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This was delicious. My squash was 1 lb 2 oz before peeling and seeding, and I found the soup a little thin in body - I like just a bit more body to my soups, so I will use more squash next time. I also want to try Thai curry paste instead of curry powder. In any event, this is a lovely, lovely soup.

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I can't TELL YOU how yummy this soup is!! I also used Thai red curry paste in mine (about 2 t.), and I used chicken stock. It was very quick to put together. I'm supposed to take this to a soup swap---- I'm torn--I want to horde it for myself!!! I highly recommend if you like Thai food.

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I was looking for something a little different from the traditional leek, thyme and sage flavored squash soup, and this was so delicious that it's now my "go-to" squash soup recipe. This goes in the permanent file. I roasted the squash and scooped the flesh from the shell, rather than peeling and chopping and it worked just fine!

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I loved the simplicity of this recipe. I did use Thai Panang curry paste instead of curry powder. I also used lite coconut milk and low fat chicken stock. It is a keeper!

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I have to say that I tweaked it quite a lot to improve the Thai-factor, but the five stars go for the inspiration, as the result was simply gorgeous! Here's what I changed: I fried some garlic and ginger together with the onions and added half a large mango, one stalk of lemongrass and one small medium-hot chilli to the soup before creaming (I also creamed the lemongrass). Watch out, even with the coconut and squash the soup picks up the heat quite a lot, so half a chilli should be enough for most!

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This recipie makes the most fantastic soup. Its nice and thick so is a whole meal all by itself and most of the prep is just the butternut squash, after that its childs play. Its also really easy to vary, If you havent enough butternut squash add a potato or have half pumkin, half butternut squash. Use red thai curry paste ... v.yummy!!!

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Loved this soup. I made as directed, I used Jamacian or Caribean curry and I did add 1/2 tsp of smoked hot paprika. Very quick and easy to make, and it turned out great. I'll be making this often this winter thanks for posting.

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This was a great concept but for some reason ours turned out with a more 'mashed potato' type of consistency. I wonder if perhaps we cooked ours too much, making the liquids boil down? Great taste though :)

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Tasty. Squash is my favorite vegetable and Thai is my 2nd favorite type of food, so I had to try this recipe. Loved it. The only thing I did different then the recipe was bake the squash and add a little fresh ginger. This soup is quite thick, the next day I used it as a filling for Perogies.

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