I am a huge fan of all things thai so when I came across this soup I was instantly intrigued.  I loved the combination of coconut milk, curry paste and butternut squash.

There were a few changes and substitutions I made but overall kept with the theme of the soup.  I am not a huge fan of cooked spinach so I decided so substitute my favourite green leafy vegetable, kale.  I also left out the chicken since we had already had so many chicken dishes this week.  Finally, I used fresh butternut squash instead of puree.

The end result was a sweet thick soup that went well with crusty bread.  If you don’t wan’t it as sweet I would cut down on the amount of brown sugar you use because the coconut milk is already a little sweet.

The best part is that I had it for lunch a couple days later and it was still just a good.  The kale really stood up well being in the soup for a few days and kept a bit of it’s crunch.

Thai Squash and Kale Soup

2 cups chunked fresh butternut squash

14 ounce can coconut milk

1/2 cup water

2 cups chopped kale

2 teaspoons brown sugar

1 tablespoon thai red curry paste (depending on level of spiciness)

1/4 teaspoon salt

Put all the ingredient in a pot besides kale and cook until squash is tender.  Use immersion blender to puree the squash until soup is smooth.  Add chopped kale and cook for 5 minutes until slightly tender.