Thai Red Curry Butternut Squash Soup

Ingredients:

1 large yellow onion, diced
2-4 large butternut squash, diced (enough to cover two cooking sheets)
1 tsp ginger, minced
3 cloves of garlic, crushed
2 tbsp. Cock brand Thai yellow curry paste
1/2 cup of butter
2 tbsp. olive oil
12 cups of chicken broth (maybe more. maybe less. depends on how thick you want)
1 can coconut milk (high calorie is best)
salt and pepper to taste.

Directions:

Prepare the squash by slicing them and producing 1" thick rings. By cutting them into rings, it makes it easier to remove the rind. Remember to also remove the seeds in the middle. Cut squash into 1" cubes and place into a bowl. Pour olive oil onto squash and coat liberally. Place the squash cubes onto a baking tray and bake in oven at 375F for 20 minutes. Turn the cubes over and bake for another 20 minutes. Remove from oven. 

In a large pan, heat butter, curry, ginger, garlic and onions on medium heat. Saute until the onions are translucent. If you have trouble finding red curry paste, you can use yellow curry paste as it is similar in flavour. For some reason, the red curry paste has been in short supply at the grocery stores forcing me to find a suitable substitute. 

Add the roasted squash to the onions and cook for another 10-20 minutes.

Using a blender, puree the squash and onions into a consistent slurry. You may want to add some chicken broth to help liquify the squash and onions.

In a big pot, bring the chicken broth to a boil. Add the squash slurry paste and coconut milk into the pot of chicken broth and simmer for 30 minutes or more. Add salt and pepper to taste.

Best served with buttered Italian buns! Alternatively you can slice up some  spicy Italian sausage leftover from yesterday's meal and add it to the soup.