Ingredients
2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)
Description
This Thai-spiced Pumpkin Soup Couldn't Be Easier To Make - Roasted Winter Squash, Coconut Milk, Thai Red Curry Paste, And Sea Salt Come Together In A Pot Of Vibrant, Rich, Flavorful Soup. A Total Crowd Pleaser.
101 Cookbooks
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