Made this amazing soup for a soup party with friends (7 different courses of soups!) this past weekend and it was a huge hit. I added a bit more red curry paste than called for (closer to 4tbsp), and also did 5-6 cloves of garlic rather than 2 (always more garlic), and it wasn’t overwhelming — very balanced tasting. It does have a bit of a kick to it if you use the extra curry paste, but I found it to be perfect. Last change is that I made it with butternut squash as that was a bit easier. Absolutely delicious recipe that will be added to be regular rotation!
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