Thai Inspired Spicy Curry Butternut Squash Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 28, 2013
Awesome flavour ! However I would highly recommend NOT using a blender to puree the soup. Especially if the soup is still hot. Even at half full the soup exploded out of the lid. We simply could not hold it tight enough. We pretty much had the entire kitchen covered in soup. I would suggest using a hand blender in the soup pot or mashing the soup first before pureeing. This soup would also make an excellent sauce for a Thai Chicken dish over rice or noodles.
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Photo by Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 16, 2013
This is a wonderful recipe! I saw the previous reviews about there being too much liquid, and it being hard to puree so I made some changes. I roasted the squash and carrots so I could add them to the onion mixture then blend to a puree with some stock for moisture. Once pureed I added 1 can of coconut milk (I think I'll add 2 next time) and 2 cups of stock. It must be much thicker than originally called for but I like thick soup. The chili moritas are wonderful and I will be looking for ways to use them more! I love them so much I'm going to add 4 next time.
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Reviewed: Oct. 7, 2013
The flavours are very nice but I felt that it came out way too thin. Next time I would probably do 2 cans of coconut milk and cut out the extra quart of water.
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