Curried Butternut Squash Soup with Coconut and Lime

Fragrant, sweet and spicy, this butternut squash soup is spiked with Thai flavors. Garnish it with the leaves and flowers of Thai purple basil, if you like. Pumpkin may be used in place of the squash; both will give the immune system a powerful beta-carotene boost.
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Customer Reviews for Curried Butternut Squash Soup with Coconut and Lime
Review 1 for Curried Butternut Squash Soup with Coconut and Lime
4 out of 5
4 out of 5
martawillcox
,London, UK
London, UK
October 14, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Light, yet punchy
October 14, 2014
Really nice soup. The flavours of the curry paste really come through even though you only use 1 tsp. Delicious and light.
The only annoying thing about this recipe is the ingredients. You end up using 1/3 of a can of coconut milk, 3/4 of a butternut squash and 1 tsp of an entire jar of red thai curry. I'm thinking of trying the recipe below to use up these extra ingredients quickly.
 
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