Thai Butternut Squash Soup

with fresh basil & lemongrass

Thai Butternut Squash Soup



1 cup orange juice
3 Tbsp vegetable oil
1 medium onion, diced
1 Tbsp ginger, chopped
2 Tbsp lemongrass, chopped
10 basil leaves, chopped
2 tsp red curry paste
8 oz Chateau Ste. Michelle Riesling
2 cup vegetable or chicken stock
1 (13.5 oz) can coconut milk
6 cup butternut squash, peeled and diced
1 ½ tsp fish sauce
1 Tbsp brown sugar
1 Tbsp lime juice
1 Tbsp rice vinegar
Kosher salt, to taste


Place orange juice in small sauce pot and reduce to 2 oz. Set aside.

Heat vegetable oil in a large sauce pan over medium-high heat. Add onion, ginger, lemongrass, basil and curry paste; sauté for 3-5 minutes. Add wine; cook until liquid is reduced by half. Add stock, coconut milk and squash and bring to a boil. Reduce heat and simmer until squash is tender; remove from the heat.

Puree in a food processor or blender, using caution as the liquid will be hot. Strain pureed soup and transfer to a clean pot. Heat soup and season with fish sauce, brown sugar, lime juice, rice vinegar, reduced orange juice, and salt. Serve hot.

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