thai-style butternut squash soup with coconut milk

Ingredients:

2 tablespoons vegetable oil

2 medium yellow onions, roughly chopped

3 cloves garlic, very roughly chopped

2 tablespoons roughly chopped fresh ginger, from a 2-inch knob

2-1/2 pound pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)

3 large carrots, cut into 1-inch cubes

6 cups chicken broth

1-1/2 tablespoons fish sauce

3 tablespoons sugar

3 tablespoons Thai red curry paste

1 (14-oz) can unsweetened coconut milk (preferably not low fat)

Juice of half a lime, plus more limes for serving

1/4 teaspoon salt

Optional garnishes:

Sriracha sauce, for drizzling

4 scallions, thinly sliced

3/4 cup salted peanuts, roughly chopped

1/3 cup chopped fresh cilantro

Directions:

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, about 6 to 8 minutes. Do not brown; reduce heat if necessary.

Add the squash, carrots, broth, fish sauce, sugar, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solid, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust

the seasonings, if necessary. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.

The soup can be made up to three days in advance. It can also be frozen for up to three months. If it thickens up, thin with a little water.

Serves 8