Coconut-Curry Butternut Squash Soup

Using a sharp, heavy knife, trim the stem end from the squash, then cut in half lengthwise. Scoop out the seeds and discard. Cut off the peel, and then cut the flesh into 1-inch (2.5-cm) cubes. (You should have about 9 cups/3 lb./1.5 kg.)

In a soup pot over medium heat, warm the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute. Add the squash, broth and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.

In a small bowl, combine the curry paste and coconut milk and whisk until well blended. In a blender or food processor, working in batches if necessary, process the soup until smooth. Return to the pot and stir in the curry–coconut milk mixture. Reheat the soup gently over medium heat just until hot and season with the lime juice and additional salt to taste. Ladle into warmed individual bowls and serve immediately. Serves 4.

Adapted from Williams Sonoma Good for You, by Dana Jacobi (Weldon Owen 2013)