Thai Red-Curry Squash Soup
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
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!