Thai Curry Butternut Squash Soup

Ingredients

• For the soup:
• 1 tablespoon coconut, peanut, or vegetable oil
• 1 large leek, white and light green parts only, washed and chopped
• Salt to taste
• 1 tablespoon minced fresh ginger
• 2-3 garlic cloves, minced
• 1 quart vegetable broth
• 1-3 teaspoons Thai curry paste (red, green, or yellow), to taste
• 1 medium butternut squash (1 1/2 to 2 lb), peeled, seeded, and cut into 2-inch cubes
• To finish:
• 2 medium shallots
• 1 tablespoon coconut, peanut, or vegetable oil
• 1/2 cup heavy cream, half-and-half, coconut milk, almond milk, or plain yogurt, or to taste
• Juice of half a lime, or to taste
• Chopped fresh cilantro or Thai basil for garnish (optional)

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