Thai Red-Curry Squash Soup ​

Servings: 6

Ingredients

	2 tablespoons unsalted butter
	2 tablespoons thinly sliced fresh ginger, plus 1 cup slivered fresh ginger
	1 tablespoon thai red curry paste
	1 1/2 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces
	2 1/2 cups water
	6 1/2 ounces two  1/2- cans unsweetened coconut milk
	1/2 large onion, thinly sliced
	1 lime leaves or 1 teaspoon lime zest
	1/2 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
	1 tablespoon sugar
	1 tablespoon fresh lime juice
	salt
	2 tablespoons vegetable oil
	1 large scallions, thinly sliced

Directions

Step 1 In a big, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, before the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for thirty minutes longer. Discard the lime leaves and lemongrass.

Step 2 Employed in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.

Step 3 In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, five minutes. With a slotted spoon, transfer the ginger to paper towels to drain.

Step 4 Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.

Nutrition Facts