Thai Spiced Butternut Squash Soup
1 1/2 Tbsp. olive oil
3/4 c. shallots, sliced
1 Tbsp. fresh ginger, minced or grated
1 garlic clove, minced
3 lb. butternut squash, peeled and cubed
3 c. chicken or vegetable broth
2 tsp. Thai red curry paste
3/4 c. light coconut milk
1 Tbsp. lime juice
Fresh Thai basil leaves, for garnish
Heat oil in a large pot over medium heat. Add shallots and cook until softened, about 2 to 3 minutes. Add ginger and garlic and cook until fragrant but not browned, about 1 minute. Add squash, broth and 1/2 tsp. salt and bring to a boil over high heat. Reduce heat to maintain a simmer, cover, and cook until squash is tender when pierced with a fork, about 20 minutes. Cool slightly.
Put curry paste in a small bowl and stir in coconut milk until well blended.
Puree soup in a blender or food processor, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup until just hot, stir in lime juice, and season to taste with salt.
NOTES: We haven't tried this recipe yet.