2 1/2pounds1kilo butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
1large yellow onionchopped
4large garlic cloveschopped
2inchpiece fresh gingergrated
2 - 3tablespoonsThai red curry pastesee note above about vegan brands of paste
1/2teaspooncoarse kosher saltmore to taste
1-2tablespoonsagaveor honey, not vegan
1tablespoonfresh lime juice
5cupsvegetable brothor chicken - not vegan, obviously (1liter)
1cupcoconut milksave the rest of the can for drizzling (250ml)
Handful fresh mint or cilantro leaveschopped
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
Blend soup well using a stick blender or, working in batches, transfer soup to a blender (do not fill blender more than halfway with hot liquid and use a kitchen towel to protect your hand from any escaping steam). Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt. Ladle soup into individual bowls. Use a spoon to drizzle a bit coconut milk over each bowl. Top with Spiced Peanuts and a sprinkle of cilantro or mint.