Ingredients

4 TBSP butter

1 large onion, thinly sliced

1/4 C ginger

2 TBSP Thai red-curry paste

3 lbs butternut squash

5 C water

2 13 1/2 oz cans unsweetened coconut milk

1 tsp lime zest

1 stalk lemongrass smashed and cut into 2-inch lengths

2 TBSP sugar

2 TBSP lime juice

Preparation

  1. Pierce squash in several places, microwave for 15 minutes or until soft. Let cool, slice in half, clean out the seeds and scoop out flesh; set aside. In a large heavy pot, melt the butter. Saute the onion and ginger over moderate heat until tender, about 7 minutes. Add the curry paste and cook, stirring until fragrant, 2 minutes. Add the squash and bring to a boil. Add the coconut milk, lime zest and lemon grass, partially cover and simmer 30 minutes longer. Discard lemon grass.

  2. Working in batches, puree the soup in a blender. Return to pot and add sugar and lime juice, season with salt.