Butternut Squash and Green Curry Soup

Recipe by Catherine Pla, adapted from NYTimes Cooking

Serves 4-6

Butternut Squash and Green Curry Soup

A warming, savory, creamy soup that can be vegan as well as vegetarian (see notes below for substitutions).

• 3 T coconut oil (or other neutral oil)

• 3 shallots, diced

• 1 (2-inch) knob of ginger, peeled and thinly sliced

• 1 t lemongrass paste, or 1 lemongrass stalk, cut into 3” pieces

• 2 lb cubed butternut squash (about 1 large or 2 small squash)

• Kosher salt and ground black pepper

• 4-6 T Thai green curry paste, or to taste

• 2 cans full-fat coconut milk

• 3 T fish sauce, coconut aminos or soy sauce if vegan

• 3-4 c vegetable broth or water (or chicken stock if not vegan)

• Garnish with fried onions and cilantro.

In a medium heavy-bottomed pot, heat the oil. Add the shallots, ginger, lemongrass, and a generous pinch of salt. Sauté over medium-low heat, stirring occasionally, for about 10 minutes, until shallots are tender. Add the squash, curry paste, coconut milk, fish sauce, and 3 cups of water or stock. Increase heat to high. When liquid boils, reduce to a simmer and cook the soup covered for about 25 minutes, until squash is tender.

Remove soup from the heat. Remove lemongrass stalks if using. Puree soup in a blender, in batches if necessary, or use an immersion blender. Taste, and add salt and and curry paste if needed. If the soup is too thick, add some more water or stock.

Garnish with fried onions and cilantro.