Thai Red Curry Squash Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger
- 2 tablespoons Thai red curry paste
- 3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces
- 5 cups water
- Two 13 1/2-ounce cans unsweetened coconut milk
- 2 lime leaves or 1 teaspoon lime zest
- 1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- Salt
- 1/4 cup vegetable oil
- 2 large scallions, thinly sliced
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