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.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by 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
FTGG
,Bethesda
,MD
February 1, 2015
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Not Quite Spicey Enough
February 1, 2015
Excellent recipe but for my taste - needed more of the thai curry paste and a bit more salt. I added a squirt of siracha. Also I garnished it with a swirl of a mixture of coconut milk and fresh ginger, cilantro leaves, pomegranate, lime zest, and chopped pistachios. But the recipe is a great place to start but will seem bland if you are looking for a robust flavor.
Pros: Quick, Healthy, Adaptable, Impressive, Will Make Again
Cons: a tiny bit bland
Review 2 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
0points
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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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