Thai red curry squash soup from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 106) by Christopher Kimball

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Notes about this recipe

  • chawkins on November 21, 2025

    Great soup recipe for my home growm pumpkin. Instead of pureeing in batches in the blender as directed. I used a stick blender. I used the full amount of curry pasted and it was okay, not overly spicy.

  • TrishaCP on November 15, 2024

    I used honeykin squash and I loved it! I used the maximum amount of Thai chile paste and it was on the spicy side.

  • Lepa on November 15, 2023

    This is really tasty! We used kobocha squash. My husband, who cooked it, warns that you should peel and chop the squash before starting.

  • kkmatti on October 26, 2023

    Excellent squash soup. I used red kuri squash for mine. This soup is about the toppings, so don't skimp on those. The soup ended up surprisingly spicy. I like spicy food, but if you don't, I would suggest cutting back on the Thai red curry a bit.

  • Alifar on January 14, 2022

    Delicious soup. I have substituted other oven-roasted vegetables to good effect. I didn't manage to make the shallots crispy!

  • msmuggins666 on December 05, 2021

    Amazing soup! I was doubtful about the crispy shallot garnish but it really adds depth. Likewise, don’t forget the lime juice at the end, it makes a huge difference!

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