This soup was awesome. I roasted a butternut and 2 types of acorn squash, sauteed onion with garlic, added a good heaping Tbsp of red thai curry paste and cooked that for a minute, poured in a can of coconut milk and added a medium sized yam to the pot. I forgot to bake it with the squash. Topped up with water to cover peeled and chopped squashes, added 2Tbsp chicken Better Than Bouillon paste, a splash of Kirsch as I didn't have any Sherry or wine in the house and some black pepper and a pinch of red pepper flakes. Added 2 chopped apples (Gala & Ambrosia)and cooked until they were soft. Puréed soup in batches. Served soup with banana slices in soup bowl and a dollop of reduced fat sour cream on top. Yummy! A bit of an Asian twist on this curry soup.
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This soup was awesome. I roasted a butternut and 2 types of acorn squash, sauteed onion with...