My favourite way to celebrate my birthday is with a home cooked meal that is shared with family. Usually, on my sisters and my birthdays, my Mom made the birthday girl’s favourites. As an adult living far away from my parents, it is a rare treat if I get to spend it eating my Mom’s special meal 🙂 Even if I am not spending it with my parents, I do still find at least one family member to share a meal with on or near my birthday. During my last birthday, I made a home made dinner that I shared with my husband. I didn’t try to make the dishes my Mom used to make as I know that would only result in disappointment. The meal consisted of a flavourful soup served with hot from the oven biscuits, a light salad and surf & turf main course. For dessert I took the easy route and was store bought. This is the recipe of the soup we shared.

Thai Red Curry Roasted Butternut Squash Soup

Ingredients:
500 gm Butternut Squash, cut into chunks
5-10 Garlic Cloves
1 Medium Onion, sliced
Olive Oil
2-3 tbsp Thai Red Curry Paste
1 tsp Ginger Paste
5-7 Lime Leaves
1 can (400 ml) Coconut Milk
1 tsp Brown Sugar
Salt to taste
Chicken or Vegetable Broth or Water, as required
Lime

Pre-heat oven to 350 F. In a roasting pan or oven safe dish, place a little oil along with butternut squash, garlic and onions. Toss them to ensure that they are lightly coated with oil. Place in the oven and bake until the squash are fully cooked and garlic is nice and aromatic. If you find any of the items might be burning, cover the pan with aluminum foil.

Garlic and Squash in an Oven-safe Pan

Garlic and Squash in an Oven-safe Pan with Onions Added In

Once the squash are ready, heat a little oil in a pot.

Roasted Butternut Squash

Add curry paste and saute until aromatic – about 30 seconds. Add ginger paste and saute for another 30 seconds or until aromatic. Add the roasted garlic and onions and incorporate them with the curry paste.

Red Curry Paste Mixture

Add the squash and mix it with the rest of the ingredients.

Mixing The Roasted Squash With The Curry Paste Mixture

Add brown sugar, coconut milk, stock and lime leaves. Bring to a boil.

With Coconut Milk and Chicken Stock

Reduce heat and simmer for 5 minutes. Them remove the lime leaves from the pan and using an immersion blender blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in your blender and blend until smooth and transfer back to the pot. Add stock or water to the soup to bring it to a consistency of your choice and bring to a boil. Add salt to taste. Once the soup has the desired thickness, remove from heat and serve hot with a lime wedge.