Thai Curried Butternut Squash Soup

2  lb.		large butternut squash
1/2  cup		large shallots
2  tablespoons		canola oil
1/2  ounce		freshly grated ginger
1  teaspoon		brown sugar
1/2  teaspoon		Thai yellow or red curry paste
5  cups		water
1  cup		unsweetened coconut milk
1/2  teaspoon		salt, plus more to taste
1  tablespoon		freshly squeezed lime juice

Tip: Click on the ingredient links to learn the nutritional information for all the Thai Curried Butternut Squash Soup ingredients. The serving size for any ingredient in Thai Curried Butternut Squash Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Peel and seed the squash. Chop it into large pieces and pulse in a food processor until finely chopped.

Peel and chop the shallots (you should have about 1/2 cup).

Add the canola oil to a large pot set over medium heat. Add the chopped shallots and cook until soft, about 5 minutes. Add the ginger, sugar, and curry paste and cook until fragrant, about 1 minute.

Add the squash and water. Cover the pot and bring the soup to a boil. Remove the lid and reduce the heat to a simmer. Simmer until the squash is very tender, about 5 minutes. Add the coconut milk and salt and simmer for another 10 minutes.

Puree the soup - either use a hand blender to blend the soup in the pot, or puree the soup in batches in a blender. Add more salt if necessary.

Right before serving, stir in the lime juice. Serve warm.