Miraflores Winery Thai Curry Butternut Squash Soup

Popular butternut squash soup is enhanced with Thai flavors like ginger, garlic and Thai red curry paste. Pairs deliciously with aromatic Viognier from Miraflores Winery.

Servings: 8

Cook Time: 1 hour 20 minutes

Pair With: the Miraflores Winery Viognier

Source: Recipe courtesy Chef Gabriel Glasier; photo courtesy Collins Communications


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

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.

Recipe Courtesy Of


In the heart of the Sierra Foothills, acclaimed for interesting and historical places to visit, Miraflores is dedicated to helping write a new chapter in its history as a world-renowned viticulture area.