18 Reviews of Thai Style Butternut Squash Soup

From: konishiko

On Nov 20, 2007

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!

From: RachelClark

On Nov 20, 2006

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!!!

From: Chef #388920

On Nov 19, 2006

Absolutely fabulous. I doubled the recipe and found that with that much squash, I could use much less coconut milk.

From: Chef #734491

On Jan 20, 2008

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.

From: hunny bunny

On Nov 5, 2008

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.

From: MelanieD

On Aug 13, 2003

Excellent! I love the coconut flavour.

From: Maura666

On Jan 5, 2004

VERY good! I was looking for a "clone" of New England Soup Factory's Thai Squash soup, and this one came pretty darn close! The consistency was perfect as well! All I had was Chinese curry powder, but it worked beautifully with the squash. This is a delicious recipe that I will definitely make again!

From: Neomia

On Nov 17, 2009

From: Chef #725008

On Jan 12, 2008

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!

From: VegeTara

On Nov 9, 2009

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.