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 SoupAdapted from This Week for Dinner
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.