My friend Betsy brought her husband John’s beautiful orange soup to school one day and it was love at first taste for me. Velvety smooth and with just enough kick, it makes a perfect small first course. Garnished with some shrimp and a side salad and bread, it’s lunch.
I’ve made it three times and here’s the recipe I’ve come up with.
2 small to medium Butternut squash
2 medium onions, chopped
4 stalks celery, chopped
4 carrots, chopped
1 jalapeño pepper, chopped
4 cloves garlic, minced
2 inch piece of ginger root, chopped
1 TBS. Red Thai curry paste
1 can Coconut milk
Salt and pepper
Juice of fresh lime (or wedges)
Chopped cilantro
Siracha

I used 2 smaller butternuts; I think the flavor is nicer in the smaller ones.

Cut them in half and roast them at 400° until your knife goes in easily. Let them cool, remove the seeds, skin and chop into cubes.
In a pot, sauté the aromatics for a while—about 8 minutes.

Add the garlic and ginger and continue to cook another minute.
Add the Thai seasoning, salt and about 8 cups of water.
Cook it, on low heat, for about an hour.
Add the coconut milk and squash cubes.
Simmer another half hour and puree with an emersion bender (jar blender would work fine, I’m sure).
Garnish with chopped cilantro—I forgot and mixed it all into the soup but it looks prettier on top. Squeeze in some fresh lime and a little Siracha, to taste.