Thai-spiced Pumpkin Soup
- 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)
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Acorn squash (2)
- Canned Goods
- Coconut milk (1 14-ounce can)
- Cooking & Baking
- Sea salt, fine grain (2 teaspoons)
- Pasta & Grains
- Thai curry paste, red (1 teaspoon)
- Drinks
- Water (1)
- Dairy
- Butter, unsalted (3 tablespoons)
Preparation
Read recipe preparation on 101cookbooks.com
Social Stats
97.7Rating
1-100
1-100
152Tweets
1,178Facebook
Shares
Shares
3,678StumbleUpon
Views
Views
10,154PinterestPins
Recipe Stats
Published November 2, 2006 (6 years ago).
721 people saved this recipe.
