Thai Style Carrot & Squash Soup

Pairing Suggestion: Gewürztraminer

Ingredients

Makes 4 Servings

Double the ingredients if you want to make a big batch!

Soup:

1 Butternut Squash

2 Large Carrots

1 Bulb of Garlic

1/2 Large Yellow Onion

1 Shallot

1 TBSP Minced Ginger

1 TBSP Red Curry Paste

1/3 C Gewürztraminer

20 oz Chicken Bone Broth

1 Can of Coconut Milk

2 TBSP Soy Sauce

1 TBSP Fish Sauce

Salt

Pepper

Smoked Paprika

1 Loaf of Bread

Toppings:

6 oz Bacon

3 Chopped Green Onions

3 TBSP Chopped Cilantro

Chili Crisp

INSTRUCTIONS:

STEP 1: Preheat the oven to 375 degrees. Cut your butternut squash in half lengthwise & scoop out the seeds. Skin your carrots & cut them into rounds. Next, put the squash & carrots into a baking dish and drizzle with olive oil, salt, pepper & smoked paprika.

STEP 2: Cut just the top off your bulb of garlic to expose the cloves. Set that into a piece of aluminum foil & drizzle olive oil over the exposed top. Wrap your garlic with the foil & place into your baking dish with the squash & carrots. Bake for 45 minutes. Remove garlic after 45 minutes & then bake your squash & carrots for another 10-15 minutes, depending on how done they are. You should be able to easily stick a fork in them.

STEP 3: While you’re waiting for those to bake, chop up your bacon into bite size pieces and cook in a big soup pot. Next, roughly chop your onion & shallot. Once your bacon is done, set aside to cool & drain most of the bacon fat, leaving some in the pot. Add the onion/shallot & cook those for about 10 minutes. Then add your minced ginger & your red curry paste. Cook that down for another 5-10 minutes. Next, add your wine to deglaze the pot & cook that down for another 5 minutes. Once that’s reduced a bit, add your bone broth & let that simmer.

STEP 4: When your squash & carrots are done, take those out & let them cool for a few minutes. Then scoop your squash out of the skin & add into your soup pot with the carrots. Put the lid on & let that simmer for about 15-20 minutes. Next, add your coconut milk, soy sauce & fish sauce. Let that simmer for another 10 minutes. While that’s simmering, slice your bread & toast up in the oven with some olive oil for 5-10 minutes to crisp up.

STEP 5: Once your soup is done simmering, turn off the heat and let sit for about 10 minutes. Next, blend all the ingredients in the pot with an immersion blender, or you can pour into a regular blender.

STEP 6: Scoop the soup into bowls & top with bacon, green onion & cilantro. Drizzle on some chili crisp, serve up with some crispy bread & enjoy!

Recipe by: Tess Cardillo

Photography: Bob Knill