Right next to taffy apples and pumpkin spice lattes, butternut squash soup is one of my favorite fall foods.
But I have to admit this dish gives me pause. There’s always the cost-benefit analysis that goes into any decision — and making soup is no different.
On the plus side, this version combines the classic creamy soup with the warming flavors of Thai cuisine — red curry paste, ginger, lemongrass and fresh lime.
In the red column, this is going to require a certain amount of effort. First, there’s the shopping. I don’t typically have curry paste, lemongrass or even fresh ginger on hand.
Then there’s the prep work. This soup definitely requires a bit of elbow grease — peeling the ginger, smashing the lemongrass. Never mind, cutting the squash itself — an onerous task, to be certain.
Not to sound lazy, but is this going to be worth all