Thai Butternut Squash Soup

By á-47

Ingredients

• 1 Tbsp. olive oil
• 1 medium sweet onion, chopped
• 1 piece ginger (1-2"), peeled and grated
• 2 cloves garlic, minced
• 1 Tbsp. red curry paste (such as Thai Kitchen)
• 1 can (14/5 oz) coconut milk
• 4 cups chicken broth
• 3 lb. butternut squash, peeled, seeded and cut into 1"cubes
• 1 lime, juiced (about 3 Tbsp)
• 1 tea. slat
• garnish: 1/3 cup sliced green onions

Preparation

Step 1

Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.

Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15-20 minutes or until squash is tender.

Puree soup with an immersion blender until smooth. Stir in lime juice and salt.

Serge with green onions and bread.