My favorite fall soup...

So this is actually tonight's dinner, but this recipe is one of my favorites for butternut squash. Tonight we made it with the addition of 2 small chopped apples (added at the beginning with the carrot and onion) and we used half a butternut squash and a whole kabocha squash. Finally, we usually roast the squash while we get everything else chopped and sweated to speed up the cooking process. Enjoy!

Thai Squash Soup

Adapted from Whitehouse Crawford

1 onion sliced

2 carrots sliced

2 cloves garlic chopped

1 tablespoon grated fresh ginger

1 tablespoon butter

2 14 oz cans of coconut milk

1 tablespoon Thai yellow curry paste (I've used green curry paste and red curry paste as well)

1 butternut or similar size squash, peeled and cut into chunks (1 1/2" cubes work best)

1 tablespoon Thai fish sauce (optional)

1 qt. chicken or vegetable stock

Sweat the onion, garlic, carrot and ginger in the butter until soft. Add the coconut milk and the curry paste, and dissolve the paste into the coconut milk. Add the squash and the fish sauce and simmer until the squash is soft. Puree the soup in the blender, adding stock as necessary to achieve the desired consistency. Season soup with salt to taste.