2 tablespoons vegetable oil
2 cups chopped yellow onion
2 cloves garlic, chopped
1 teaspoon salt
1 tablespoon peeled and grated fresh ginger
1 teaspoon Thai red curry paste, or more to taste
2½ pounds butternut squash, peeled, seeded and chopped (about 6 cups)
3 cups water
1 cup unsweetened coconut milk
2 cups baby spinach, cut into chiffonade
¼ cup chopped fresh cilantro (optional)
In a stock or large soup pot over medium-low, heat the oil. Add the onions, garlic and salt and cook until the onions have softened, about 10 minutes. Stir in the ginger and curry paste and cook for a minute or two more. Add the squash and water and bring to a boil. Reduce the heat and simmer until the squash is tender, 15-20 minutes.
While the squash cooks, zest and juice the lime. Add about 1 teaspoon of the zest and 1 tablespoon of the juice to the pot (reserving the extra). When the squash is tender, stir in the coconut milk.
Transfer the soup to a blender or food processor, then purée until smooth. Be careful when blending hot liquids.
Return the soup to the pot and reheat. Taste and adjust the flavor with spoonful of sugar, if desired, as well as additional lime juice and/or curry paste. Stir in the spinach and cilantro and heat until just wilted.
Nutrition values per serving: 220 calories, 13 g fat (8 g saturated), 27 g carbohydrate, 5 g fiber, 7 g sugar, 3 g protein, 0 cholesterol, 440 mg sodium.
Adapted from The Moosewood Collective's "Moosewood Restaurant Favorites" (2013, St. Martin's Griffin)