This dish is best when prepared in advance. I anticipate three hours prep time, most of it spent waiting. It's a good dish to make when company is coming. It allows a lot of time to do other activities while waiting.
Step 1: You Will Need:
-oil for the pan
-red chili flakes
-thai red curry paste (Thai Kitchen brand works best)
-1 butternut squash
-6 cups water
Step 2: Cook the Butternut Squash
Saute or bake the butternut squash, in vegetable oil or butter, until lightly browned and soft.
I leave the skin on mine while cooking.
When the timer goes off, I leave the butternut squash out on the stove top for 30 minutes to cool.
Step 3: Remove the Skins
Set aside the butternut squash, without the peel, in a mixing bowl.
Step 4: Make a Vegetable Broth
-Peel and chop the three carrots.
-Remove the peel off the onion. Roughly chop the onion.
-Add the chopped carrot and onion to the water. Simmer for 10 to 15 minutes, until the broth takes on a faint orange color and the onions are translucent.
-Cool the onion broth.
Step 5: Blend The Soup
-Add 2 T red curry paste and a pinch of red chili flakes to the butternut squash.
-In portions, puree the seasoning, onion broth and the butternut squash puree together in the blender.
-Taste, and adjust seasoning balance with salt.