Comments on: Thai Curried Butternut Squash Soup

By: Mark Dallmann

Mark Dallmann — Thu, 05 Nov 2026 16:10:03 +0000

In reply to Tom. Step 2 clearly states: Add broth.

By: Meg

Meg — Sat, 26 Sep 2026 17:56:16 +0000

Utterly delicious, I was soooo so happy with how this turned out. Three tablespoons of red curry paste (at least the one I used) was just the right amount of spice for us :) I added about two tablespoons of peanut butter just because — worked out so well!! Thanks so much for this wonderful recipe!

By: Mary

Mary — Sat, 19 Sep 2026 12:09:24 +0000

Much easier to roast the butternut. Cut into 3 or 4 pieces, remove seeds, brush olive oil on cut sides, place cut side down and roast on baking sheet 400 degrees until soft, about 20-30 minutes. Scoop out flesh. Much quicker and easier.
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Love the flavors in this soup. Freezes well.

By: Cookie and Kate

Cookie and Kate — Tue, 10 Feb 2026 05:38:25 +0000

In reply to Nisha Devarajan. Hi Nisha, yes this soup freezes and reheats well.

By: Nisha Devarajan

Nisha Devarajan — Thu, 05 Feb 2026 00:58:19 +0000

Can I freeze the leftovers?

By: Phyllis

Phyllis — Sun, 11 Jan 2026 08:44:28 +0000

This is a very delicious soup. I would like to add a few tips here. Do pay attention to this recipe’s yield, which is mentioned in cups rather than bowls or servings. Even though I doubled the recipe, the yield was not high enough to suit me, especially given the amount of time and work involved in peeling and chopping so much fresh squash. When I make this recipe again, I plan to triple it and roast the squash instead, which will significantly reduce the prep time. As suggested, I was careful when adding the red curry paste, which I did by the teaspoonful, until it suited my husband’s palate. (I used Thai Kitchen’s paste as suggested). Do be aware of its high sodium content. Because I was going to freeze most of the soup, I added the coconut milk right into the soup, which freezes well.

By: Lisa Penn

Lisa Penn — Wed, 07 Jan 2026 00:55:06 +0000

I made this for the first time and it was delicious! I increased the red curry paste to 4T and added extra chili flakes. My husband loved it and we have plenty for leftovers.

By: Sue

Sue — Thu, 18 Dec 2025 19:24:59 +0000

In reply to Tom. If your kids liked it you probably did it right!

By: Annie

Annie — Sun, 16 Nov 2025 00:46:05 +0000

I added maybe 1/2 tsp maple syrup and felt this balanced things nicely!

By: Lisa

Lisa — Thu, 16 Oct 2025 02:00:54 +0000

I’m glad I read the comments before adding the curry paste. I started with 1T (then added more, ending up surpassing the recipe amount as we like spicy food, but had never used this particular brand) tasted, then waited until it had reduced a bit and recasted and adjusted.

I also added ginger to taste – loved it. Really rounded out the flavors.

I also roasted the seeds and served along with the soup as a topper.

My hub liked this one just as much as my usual with Indian spices.

It also came together rather quickly for a weeknight meal (I roasted the squash yesterday and refrigerated over night).