Ingredients
2tbspvegetable oil
2medium yellow onions,roughly chopped
3clovesgarlic,very roughly chopped
2tbspfresh ginger,roughly chopped, from a 2-inch knob
2½lbsbutternut squash,pre-cut, or 1 3 lbs butternut squash, peeled, seeded and cubed
3large carrots,cut into 1-inch cubes
6cupschicken broth,best quality such as Swanson
1½tbspfish sauce
3tbspsugar
3tbspThai red curry paste
14ozcoconut milk,(1 can) unsweetened, preferably not low fat
lime juice,from ½ lime, plus more limes for serving
¼tspsalt
sriracha sauce,for drizzling
4scallions,thinly sliced
¾cupsalted peanuts,roughly chopped
⅓cupfresh cilantro,chopped
Preparation
Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, for 6 to 8 minutes until softened. Do not brown; reduce heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, for about 20 minutes until the vegetables are tender.
Using a hand-held immersion blender, purée the soup until silky smooth. Stir in the coconut milk, lime juice, and salt. Bring to a simmer, then taste and adjust the seasonings, adding the remaining curry paste if more heat is desired.
Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Serve warm and enjoy.
