Thanksgiving idea: Red Curry Squash Soup

For Thanksgiving you always need one thing that people are not expecting on your menu that becomes the talk of the meal.  Out of all the recipes we have come across, the red curry squash soup looked especially appetizing, and seemed like the perfect way to use the butternut squash that had been sitting on the counter for about a month.  This soup definitely lives up to expectations – it is totally delicious, creamy, and flavorful. The curry and coconut milk blend really well with the flavor of the squash, without overpowering it. Plus the soup gets even better after sitting in the fridge for a day or two, so you can make it ahead of time!

  • 1 large butternut squash, stemmed, seeded and cut into small chunks
  • 2 yams, rough cut
  • 1 large onion, sliced
  • 1 tablespoons vegetable oil
  • 2.5 ounces red curry paste
  • 2 ounces mushroom broth powder
  • 2 13.5-ounce cans unsweetened coconut milk
  • 1 quart of water
  • 2 tablespoons unsweetened butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 clove (or a 1-inch nub) ginger, chopped fine
  • 2 tablespoons chives, garnish (optional)
Time estimates
Prep time: 1 hour

Total time: 2 hours

Feeds eight to 10

Recipe from the mother nature network.