Thai Red-Curry Squash Soup

Ingredients:

4 T. Butter
1 onion, sliced
1/4 thin sliced fresh ginger
1 t. Thai Red Curry Paste (or more to taste)
3 butternut squash
5 c. water
2 (13.5) ounce cans unsweetened coconut milk
1 t. lime zest
2 T. sugar
2 T. fresh lime juice
Salt to taste

Directions

Bake or microwave squash until soft enough to remove from skin, but not mushy. Cut up into small chunks.

Melt butter and saute onions & ginger until onion is soft. Add curry paste, and simmer for 2 minutes. Add squash & water and bring to a boil. Simmer until soft (25 minutes).

Add coconut milk & lime zest and simmer for 30 minutes or longer.

Puree soup in a blender. Stir in sugar, lime juice, and salt to taste. Serve with croutons

Enjoy with a bottle of Schmidt Family Vineyards Riesling!