The aroma of this Thai-Style Butternut Squash has won guests over who would otherwise not partake of butternut squash soup.

Suggested wine pairings follow the recipe.

This soup's rich aromas from sweet, savory coconut cream followed with a nice light curry glow will entice your guests every time you make it.

Cook Time:30 min
Prep Time:20 min
Total Time:50 min
Category:Soup
Cuisine:Asian
Yield:6-8
Method:Stovetop
Preparation
1. In a Dutch oven or stock pot over medium heat, sauté butternut squash and leeks in EVOO or coconut oil. As squash and leeks are cooking, warm 4 cups chicken bone broth or water in a large pot on the stovetop or in a microwave-safe bowl in the microwave. (This will shorten your cooking time later.) When squash begins to soften, add garlic and continue cooking until squash is fork-tender.

2. To the warm broth or water, add curry paste, miso and chicken bouillon. Stir to incorporate. Add to sautéed mix along with coconut cream and fish sauce, stir. Add turmeric a teaspoon at a time, stir after each addition, until desired color is reached. Reduce heat to simmer and cook for 20 to 30 minutes.

3. While soup is simmering, pan fry wontons in large skillet over medium heat drizzled with EVOO or coconut oil.

4. If you prefer a thicker texture, thicken soup by sprinkling arrowroot powder and whisking it in until you reach desired consistency. When ready to serve soup, garnish each bowl with (optional) shredded chicken, baby sweet pepper sticks and wontons.
Ingredients
* 2 - 3 Tbsp EVOO or Coconut Oil
* 24 oz Butternut Squash, raw and cubed
* 1/2 cup Leeks, washed and thinly sliced
* 3 cloves Garlic, diced
* 3 Tbsp Thai Yellow Curry Paste
* 1 can (14 oz) Coconut Cream, thick and rich preferred
* 4 cups Chicken Bone Broth OR Water +2 Tbsp Chicken Bouillon Paste
* 1/3 cup Shiro Miso (mild yellow)
* 1 Tbsp Fish Sauce (light amber color)
* 1 - 2 tsp Ground Turmeric
* Arrowroot Powder (for thickening)
* Optional items: Baby Sweet Peppers, matchstick slices; Wontons; Chicken Breast, cooked and shredded

Suggested Wines:

CHAMPAGNE & SPARKLING

Domestic
Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pét-Nat (pétillant naturel) wine, produced in the artisanale or rurale style.
Imported
France: Champagne, Cremant
Germany: Sekt
Italy: Asti, Prosecco
Spain: Cava

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Torrontes, Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODIED WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
New Zealand: Sauvignon Blanc

FULLER-BODIED, RICH WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir
Imported
France: Beaujolais, Côtes du Ventoux, Gamay
Spain: Tempranillo