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7Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut (peeled and cut in small chunks, about 6 cups Note 1)
- 1 onion (cut up in chunks)
- 1 potato (peeled, cut in chunks, optional - use if you want more body to soup)
- 2 Tbsp. green curry paste (or red, for about 7/10 level of spiciness)
- 1 tsp. salt (or to taste)
- 14 oz. coconut milk (for cooking, not dessert)
- cilantro (for garnish, optional)
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Reviews(5)
Christian 2 years ago
This was excellent. A delicious twist on the traditional butternut squash soup. Adjust the fish sauce for more or less Thai flavor
William 2 years ago
Turned out very tasty and easy- used homegrown Hubbard squash.Cooking again tonight
Marilyn Pratt 3 years ago
It was tasty but I would have preferred less curry taste and more butternut sweetness.
Sinéad Farrell 4 years ago
Incredibly delicious and filling recipe. Basic ingredients and great flavour