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Ingredients
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1 cup coconut milk
¾ teaspoon Thai red curry paste
4 teaspoons sugar
1 teaspoon salt
2 cups vegetable oth
2 teaspoons lime juice
Zest of one lime
1 teaspoon freshly grated ginger
3 cups butternut squash, chopped
Scallions, chopped, for garnish
Sour cream, for garnish
Salt and pepper
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Directions
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Optional toppings: Steamed shrimp, pan-fried tofu, baby spinach
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In a large stockpot, whisk together the coconut milk, curry paste, sugar, salt, and oth. Add the lime juice, ginger, and squash and ing to a simmer. Cover the pot and cook until the squash is tender, about 15 minutes.
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Zest the lime and add it to the pot. Puree the soup, either with an immersion blender or by transferring it in batches to a blender and carefully returning it to the pot. Season to taste, and serve immediately, garnishing it with your choice of toppings.
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