Recipe courtesy of Chef Tryg Siverson. This soup is hearty, rich and full flavored. The curry paste offers an abundance of flavor and it is gluten-free!
Preparation Time: 20 minutes
Cooking Time: 55 minutes
1/3 cup olive oil
4 tablespoons unsalted butter
1 large onion, thinly sliced
1/3 cup fresh ginger, peeled and thinly sliced
2 tablespoons Thai red curry paste
3 pounds squash, peeled, seeded, and cut into 2-inch pieces
3 cups water
2 13.5-ounce cans of unsweetened coconut milk (full fat)
1 large stalk fresh lemongrass, smashed, and cut into 2-inch lengths
1 tablespoon sugar
2 tablespoons fresh lime juice
1 teaspoon lime zest
Salt (to taste)
2 large scallions, thinly sliced
Heat a large pot over medium heat. Add olive oil and butter. Then add onions and ginger. Cook about 5 to -6 minutes, stirring occasionally, until the onions become translucent in color. Add the curry paste, and stir to incorporate. Cook for another 2 minutes, or until curry paste becomes fragrant.
Add the squash and water then bring to a boil. Cover pot and reduce flame to low. Simmer over low heat until the squash is soft, about 25 minutes.
Add the coconut milk and lemongrass. Let soup simmer for an additional 30 minutes longer. Discard the lemongrass.
Working in batches, puree the soup in a blender. Add blended soup to a clean pot. Stir in the sugar, lime juice, and lime zest,then season with salt to taste. Serve with sprinkled scallions on top.