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.

Pair with Thornton Winery 2010 Chardonnay