Thai Red-Curry Squash Soup

1. 1

   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.

2. 2

   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.

3. 3

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

* Per serving · 4 servings · Values may vary.

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