Made the first soup of the season and it wasn't a favourite. Its the first time I've cooked with butternut squash and to be honest I wasn't too fond of the obvious sweetness...at least not in a soup for sure. I spiced it up quite a bit, in spite of that it was still sweet and not my kinda soup flavour.
I adapted the Thai-spiced roast pumpkin soup recipe by Cooksister for this soup. The changes I made were:
I replaced the Pumpkin with 500 gms of butternut squash
Used a medium size leek stalk instead of the onion
Chopped up two pods of garlic and added to the leek while frying
Used red curry paste instead of the green curry paste
Just before I pureed the soup, I added a slit chilli as well to the mix since it was too sweet for my liking
Added a dash of Maggi seasoning towards the end
Drizzled some coconut milk on top and served it hot with some garlic and herb bread.