Source
Bon Appétit, February 2007
My Review
This turned out quite well, despite the fact that I got half way into it and realized I had no chicken stock. I substituted vegetable broth and that seems to have worked just fine. I also used Red Thai Curry rather than Red Thai Curry Paste ... not sure if there's a difference. I think next time I'll put in a bit more of the curry to give it slightly more kick, but it's got a nice, smooth texture and plenty of taste such that it's not bland, as I've found is a problem with butternut squash soups. I didn't put the sour cream on it since it wasn't too spicy. I also skipped the cilantro since I was too lazy to chop some up.
Taste: Very Good
Ease: Medium
Ingredients: Medium
Time: 2 hours (mostly cooking time)
Fresh herbs needed: Cilantro
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