Red Curry Ginger Squash Soup

This is a delicious, filling soup to make for the fall. The sweetness from the squash goes really nicely with the sourness from the lime. You can even stir in some sour cream or plain Greek yogurt before you serve it.

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Red Curry Ginger Squash Soup
Adapted from Flour Bakery

Yield: 4 servings

• 2 tablespoons unsalted butter
• 1 small yellow onion, chopped
• 2 tablespoons peeled and finely chopped fresh ginger
• 1 tablespoon Thai red curry paste
• 1.5 pounds kabocha OR uchici kuri OR butternut squash, peeled, seeded, and cut into 2-inch pieces
• 2 cups water
• 13.5-ounce can unsweetened coconut milk
• 2 Mukrat/Kaffir lime leaves OR zest of 2 limes
• 1 stalk fresh lemongrass, trimmed of dry outer stalks, upper 2/3 dry stalks discarded, pale inner core split in half lengthwise (optional)
• 2 tablespoons fresh lime juice, or more to taste
• 1 tablespoon sugar, or more to taste
• 1 teaspoon salt, or more to taste

1. In a large, heavy pot, melt butter over medium heat. Add the onion and ginger and cook 4-5 minutes, stirring occasionally, until the onion is translucent.
2. Add curry paste and stir until fragrant, about 1 minute.
3. Add the squash and water and bring to a boil. Cover and simmer over low heat until soft, about 15 minutes.
4. Add the coconut milk, lime leaves OR zest, and lemongrass (if using).  Cover and simmer for 30 minutes longer. Discard the lime leaves and lemongrass (if using).
5. Stir in lime juice, sugar, and salt.  Let cool slightly. 
6. Working in batches, puree the soup in a blender or food processor until smooth.  If using a blender, vent it a bit so it doesn’t explode.  If you feel motivated, pass soup through a fine strainer (I didn’t).
7. Taste and add more lime juice, sugar, and salt as necessary.
8. If you prefer a thinner consistency, you can add water until the soup runs off the back of a spoon.
9. To store: Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.