4 c butternut squash, peeled and cut to one inch chunks
1 medium onion, diced
1 medium carrot, diced
1 medium stalk celery, chopped
1 tbs red curry paste
1/2 c coconut milk or broth
4 c chicken broth
1/2 c heavy cream
2 tbs canola oil
1/2 tbs thyme, chopped
2 tbs ginger, grated
salt and black pepper to taste
Garnish
cilantro, pumpkin seeds, sour cream
Heat the oil in a large soup pot.
Add carrot, celery and onion.
Cook until vegetables have begun to soften and onion turns translucent, three to four minutes.
Stir in the curry paste and the ginger, add butternut squash, thyme, chicken broth, coconut milk, salt and pepper. Bring to a boil, reduce heat and simmer until the squash is forktender, about twenty minutes.
Use a blender to puree the soup.
Stir in the cream.
Garnish with cilantro, cream, roasted pumpkin seeds.