1medium Butternut SquashPeeled, seeded and chopped
1medium onionchopped
6garlic clovespeeled and smashed
3TbspThai red curry paste
3Tbspfresh gingergrated
1/4tspsea salt
1/4tspred pepper flakes
1Tbspfish sauce
2stalks fresh lemongrasscut into 6 inch pieces
4cupslow sodium chicken broth
1can Coconut milk14oz
1Tbsplime juice
Toppings
fresh cilantro leaveschopped
toasted coconut flakes
red pepper flakes
Instructions
Heat oil in a large pot over medium heat.
Add squash, onion, garlic, curry paste, ginger, salt, pepper flakes, fish sauce, and lemongrass. Stir to combine and cook until onion starts to soften.
Add broth and bring to a boil. Reduce heat and simmer until the squash is soft, about 15 minutes.
Remove from heat and transfer to Kenmore Pro Heavy Duty Professional Blender, first discarding the lemongrass pieces, to blend on medium speed until smooth.
Transfer back to the pot and stir in coconut milk and lime juice, bringing the pot back to a simmer over medium-low heat.
Serve hot topped with cilantro, coconut flakes and red pepper flakes.