One of the best soups I've had in a while.This recipe is for InstaPot >>>> but you could cook it on the stove in a regular pot; cooking time is about 45 minutes using medium high heat <<<

PaulN

This soup is filling and luscious, while still being bright and fresh with the addition of lime, lemongrass and chile. Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream.

Modified from Mrsrachaelr's recipe. One of my favorites!!3 Smartpoints on Weight WatchersRice noodles are a great addition but add extra points too.

Loosely based on a Thai recipe from a cooking class I took in Ko Lanta, Thailand made from ingredients easily sourced from my small local grocery store. I tried to do it this way to make the recipe more accessible. Not everyone has access to an Asian supermarket..I like spicy food so this will make a very spicy soup. (we're talkin' north-eastern Thai spicy!) Adjust the amount of chiles to taste. I used turkey since it's leaner and cheaper here. Use chicken, shrimp, or any source of protein.

Variation from a Thai Curry Butternut Squash Soup

Had something similar in a restaurant. I like mine better.

Wonderfully fresh curry soup.