Butternut squash virgin here.
I roasted about half a smallish one earlier this week - Thinking of trying to make soup with the rest but concerned I may be a little light on squash.
Could I throw a Rome apple in there to kind of extend it? Maybe grated? I also have some beautiful roasted red pepper but I thought apple would be better. No sweet potatoes in the house.
Also, this recipe calls for red curry paste and I have only green curry paste (purchased on impulse then I didn't know what to do with it). So at least I will finally get to use HALF A TABLESPOON! It's just for us so if it makes the color not as pretty it won't matter that much.
Oh and I don't have an immersion blended either!
Will this all work out okay or should I just try to do something else?
(Reminds me of those reviews on all recipes where they change almost everything about the recipe.)