THAI RED CURRY SQUASH SOUP

THAI RED CURRY SQUASH SOUP image

Yield 12 servings

Number Of Ingredients 14

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4 T unsalted butter
1 large onion, thinly sliced
1/4 C thinly sliced fresh ginger, plus 1 C slivered fresh ginger
2 T Thai red curry paste
3 lb curi or buttercup squash, peeled, seeded and cut into 2" pieces
5C water
2 13 1/2 oz cans unsweetened coconut milk
1 tsp lime zest
1 large stalk of fresh lemongrass, smashed and cut into 2" lenghts
2 T sugar
2 T fesh lime juice
salt
1/4 C vegetable oil
2 large scallions, thinly sliced

Steps:

In a large, heavy pot, melt the butter. Add onion and sliced ginger and cook over medium heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 min. Add squash and water and bring to boil. cover partially and simmer over low heat until soft, 25 min. Add coconut milk, lime, and lemongrass, cover partially and simmer for 30 min longer. Discard lemongrass. Working in batches, puree the soup in a blender and add to clean pot. Stir in sugar, lime juice and season with salt In a medium skillet heat oil until shimmering. Add slivered ginger and cook until golden brown and crisp. With a slotted spoon, transfer to paper towels and drain. Reheat the soup; ladle into bowls. Garnish with fried ginger and scallions and serve