Butternut squash lends a lovely color and flavor to this soup. Coconut milk makes the soup creamy without the cream, and the red curry paste provides a touch of heat. This would be a good first course for an Asian-themed meal.

3 Tbs. olive oil
1 small butternut squash, peeled and cut into 1-inch chunks

1 Tbs. olive oil
1 small onion, diced
1 Tbs. fresh ginger, minced
1 Tbs. fresh garlic, minced
1 tsp. salt
32 oz. vegetable broth
13.5-oz. can coconut milk
1/2 tsp. red curry paste (or to taste; you can use sambal oelek instead, but it’s not as authentic)
Fresh lime juice (optional)
Fresh or dried cilantro for garnish (optional)

1. Preheat oven to 425 degrees. Toss butternut squash chunks with olive oil and place on a greased baking pan or a baking pan lined with parchment paper. Bake the squash until tender (about 40 minutes).

2. Heat the olive oil in a large stewpot over medium heat. Saute the onions until softened. Don’t brown them; add a little broth to the pan if they start to brown. Add the ginger, garlic, and salt; cook for an additional minute or two. Add the vegetable broth and squash chunks; heat thoroughly. Stir in coconut milk and sambal oelek.

3. If you have an immersion blender, use it to puree the soup in the stewpot. If you don’t have an immersion blender, transfer the soup to a blender and process until smooth.

4. Divide soup among serving bowls. Drizzle a teaspoon of fresh lime juice over the soup in each bowl. Garnish with fresh or dried cilantro if desired.