Thai Red-Curry Squash Soup

• 4 TBSP butter
• 1 large onion, thinly sliced
• 1/4 C ginger
• 2 TBSP Thai red-curry paste
• 3 lbs butternut squash
• 5 C water
• 2 13 1/2 oz cans unsweetened coconut milk
• 1 tsp lime zest
• 1 stalk lemongrass smashed and cut into 2-inch lengths
• 2 TBSP sugar
• 2 TBSP lime juice

1. 1. Pierce squash in several places, microwave for 15 minutes or until soft. Let cool, slice in half, clean out the seeds and scoop out flesh; set aside.
2. In a large heavy pot, melt the butter. Saute the onion and ginger over moderate heat until tender, about 7 minutes. Add the curry paste and cook, stirring until fragrant, 2 minutes. Add the squash and bring to a boil. Add the coconut milk, lime zest and lemon grass, partially cover and simmer 30 minutes longer. Discard lemon grass.
3. 2. Working in batches, puree the soup in a blender. Return to pot and add sugar and lime juice, season with salt.

butter, onion, ginger, redcurry, butternut squash, water, unsweetened coconut milk, lime zest, lengths, sugar, lime juice

Taken from www.epicurious.com/recipes/member/views/thai-red-curry-squash-soup-51198871 (may not work)