Paul Sirisalee
Hands-On Time
15 Mins
Total Time
45 Mins
Serves 4

On a cold, dreary day, a medley of carrots, sweet potatoes, and pumpkin give this delicious soup a sunny yellow hue to boost your spirits.

How to Make It

Step 1

Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Step 2

Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.

Step 3

Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.

Chef's Notes


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