Thai-style Butternut squash soup
Ingredients
1 T of olive oil
1 T of green chili olive oil
1 carrot diced
1 celery stalk, diced
1 onion, diced
1 T of red curry paste
2 t chopped fresh ginger
4 cups cubed butternut squash
½ t chopped fresh thyme
Dash of red pepper flakes
4 cups low sodium chicken broth
½ t of salt and pepper
Directions
1. Heat oil in large soup pot. Add first 5 ingredients for 3 minutes then add the red curry paste.
2. Continue to sauté another 2 minutes then add squash, thyme, chicken broth, salt and pepper.
3. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
4. Puree in a Cuisinart.