Miraflores Winery Thai Curry Butternut Squash Soup

1 large butternut squash
2 tablespoons canola oil
½ cup shallots, sliced thin
2 tablespoons ginger, minced
2 tablespoons garlic, sliced thin
3 teaspoon red curry paste
2 tablespoons lime juice
5 cups chicken stock
14 ounces coconut milk
8 kaffir lime leaves, de-stemmed and folded in half

Toppings:
Thin egg noodles, fried (directions below)
Hard boiled eggs, quartered
Fried shallots
Lime wedges

Preheat oven to 425• F.

Directions for the Soup:

Split squash in half and roast until tender, and edges are brown (about 40 minutes). Remove skin and set squash aside. In large pot, heat oil and add shallots, stirring quickly until light brown. Immediately add ginger and garlic and lightly toast. Add the curry paste, lime juice and reduce heat to a simmer, stirring consistently. Add chicken stock, coconut milk, kaffir lime leaves and squash. Simmer uncovered for 30 minutes. Remove leaves. Using a blender, puree soup until smooth.

Directions for the Fried Egg Noodles:

Cook noodles according to package instructions. Dry thoroughly, then fry in batches in 350º F oil until crispy and golden brown. Drain on paper towels.

Divide soup into bowls and garnish with toppings.