The aroma of this Thai-Style Butternut Squash has won guests over who would otherwise take a pass on butternut squash soup. The 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 minutes
Prep Time:20 minutes
Servings:6 – 8

Ingredients

  •  2 – 3 tablespoons EVOO or Coconut Oil
  • 24 ounces Butternut Squash, raw and cubed
  • 1/2 cup Leeks, washed and thinly sliced
  • 3 cloves Garlic, diced
  • 3 tablespoons Thai Yellow Curry Paste
  • 1 can (14 ounces) Coconut Cream, thick and rich preferred
  • 4 cups Chicken Bone Broth +2 Tbsp Chicken Bouillon Paste
  •  1/3 cup Shiro Miso (mild yellow)
  • 1 tablespoon Fish Sauce
  • 1 – 2 teaspoons Ground Turmeric
  • Arrowroot Powder (for thickening)
  • optional items: Baby Sweet Peppers, matchstick slices; Wontons; Chicken Breast, cooked and shredded

Preparation

  1. In a Dutch oven or stockpot 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 the soup by sprinkling arrowroot powder and whisking it in until you reach the desired consistency. When ready to serve soup, garnish each bowl with (optional) shredded chicken, baby sweet pepper sticks, and wontons.

Suggested Wine Pairings

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: 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
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODY 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)

RICH, MEDIUM to FULL-BODY 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

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Pinot Grigio, Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!

More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan