This is great to freeze and reheat! I’ve been enjoying it for light lunches lately- microwave for 5 minutes. I found freezing them in coffee cups super handy rather than the plastic container.
You can use any squash, I made this a couple times using a kabocha squash and a butternut. You could even save time and buy the squash precut.
2 Tb unsalted butter (or olive oil for vegan version)
1 small yellow onion, chopped
2 Tb peeled and finely chopped ginger
1 Tb Thai red curry paste
1 1/2 pounds squash, peeled and cut into 2” pieces
1 stalk lemongrass
One 13.5 ounce can coconut milk
2 makrut lime leaves or zest of 2 limes
2 Tb fresh squeezed lime juice, more to taste
1 Tb sugar, more to taste
2 tsp kosher salt, more to taste
In a large stock pot (too large for regular but good if doubling the recipe) melt butter over medium heat and cook the onions and ginger 4-5 minutes to soften. Add the curry paste and cook a minute, until fragrant.
Add the squash and 2 cups of water and cook until mushy, about 15 minutes.
Peel off the outer leaves of lemongrass, chop off the very bottom and top third and discard. Split the bottom third lengthwise and add to soup along with the coconut milk and lime leaves. Simmer for 30 minutes. Fish out the lime leaves and lemongrass and discard. Season with lime juice, sugar and salt.
Purée the soup using a stick blender, blender or food processor. Pass soup through a strainer (not necessary but will find some bits of ginger).
Can be made up to 4 days in advance or frozen up to 2 weeks.
