Red Curry & Ginger Butternut Squash Soup

This is a recipe that was sent to Mark by a friend of his, Rhonda, and with my love for red curry (or anything curry) I couldn't wait to try it. It did not disappoint! Beyond yummy!!

1 lg butternut squash or enough to equal 4-5 lbs
2 Tbsp of your choice of oil (I used olive, she used coconut)
½ cup of chopped carrots
½ cup of chopped celery
1 onion chopped
1/8 tsp dried thyme
¼ tsp sea salt (I used smoked)
1/8 tsp pepper (she used smoked pepper, I didn't have any)
3 cups chicken broth
Water or extra stock for desired consistency
1 tbsp red curry paste
½ tbsp chopped ginger
1/3 cup coconut milk




Preheat oven to 400 degrees. Cut squash lengthwise and remove seeds. Brush cut side with oil and flesh side down in a pan. Can add water to the pan but I do not, it roasts the squash a little darker and adds a little more flavor. Bake for about 45-60 minutes




Saute' onion, celery, carrot, ginger, red curry paste, salt and pepper in a pan with oil—about 2 minutes. Add some chicken stock and simmer. At this point, can run it through a blender, food processor or immersions blender until smooth. Once squash is cooked, add to the pan, add remaining chicken stock. Can use an immersion blender or add everything back to the blender or food processor. Add in coconut milk and any water or chicken stock for desired consistency. Heat until hot.




This was AMAZING and I will be making it often at our house. Thank you so much Rhonda for sharing this recipe so that I can not only enjoy it but also share with others!