Thai Curry Butternut Squash Soup

Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice.

In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.

Add the chopped garlic and ginger and cook for 5 minutes

Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes.

When the carrots and the butternut squash are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you.

Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.

Adjust the seasoning with salt, pepper and brown sugar.

Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like.

We add fried onions and chopped bacon as a garnish