by Jen Segal (OnceUponAChef.com)

Ingredients: (Serves 8)

  • 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
  • 2½ lb. 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, best quality such as Swanson
  • 1½ tablespoons fish sauce
  • 3 tablespoons sugar
  • 2 – 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
  • ¼ teaspoon salt
  • Optional Garnishes: Sriracha sauce, for drizzling, 4 scallions, thinly sliced, ¾ cup salted peanuts, roughly chopped, ⅓ cup chopped fresh cilantro

Instructions:

  1. Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger, and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
  2. Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
  3. 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.
  4. Stir in the coconut milk, lime juice, and salt. Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.

Freezer-Instructions:
The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Information per serving:
Calories:307, Fat:17 g, Saturated fat:10 g, Carbohydrates:36 g, Sugar:13 g, Fiber:4 g, Protein:8 g, Sodium:658 mg, Cholesterol:6 mg