Recipe Courtesy of Thornton Winery
1 medium butternut squash peeled, seeds removed and chopped into cubes
1 small yellow onion, peeled and chopped
2 cloves fresh peeled garlic
1 quart chicken stock
1 tbsp unsalted butter
2-3 tbsp red Thai curry paste Salt & Pepper
Melt butter in a large soup pan. Add onion and garlic and cook 1-2 minutes.
Add cubed butternut squash. Cook 1-2 minutes.
Cover with chicken stock. Bring to a boil, lower heat and simmer 30-45 minutes or until squash is soft.
Blend soup, strain and then return to pot. Season with Thai curry paste and salt and pepper as needed.