Roasted Butternut Squash Soup with Curry and Lime

Ingredients:

2 TB olive oil
1 medium onion, thinly sliced
1 Tbs. minced or grated fresh ginger
1 garlic clove, minced
9 cups peeled and cubed butternut squash (about 3 lb.)
3 cups chicken or vegetable broth
1/2 tsp salt, plus more, to taste
1 tsp Thai red curry paste
3/4 cup light coconut milk
2 tsp fresh lime juice

Preheat oven to 400°. Toss squash with 1 TB olive oil, place on jelly roll pan and roast until lightly caramelized and cooked through (about 30-40 minutes). As squash cools, in a large pot over medium heat, warm 1 TB olive oil. Add the sliced onion and cook until softened, 6-8 minutes. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute more. Add the squash, broth and salt to taste, increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Let cool slightly.

Put the curry paste in a small bowl and stir in the coconut milk until well blended.

In a blender or food processor, puree the soup, in batches if necessary, until smooth. Return the soup to the pot and stir in the coconut milk mixture. Heat the soup until just hot, then stir in the lime juice and adjust the seasoning with salt. Ladle the soup into warm bowls or pour into cups and serve immediately. Serves 4. Taken from the Williams-Sonoma web site; some modifications were made.