Curry butternut squash soup

Directions

1. Melt butter oil in a large saucepan over medium heat. Cook onions for 2 minutes.

2. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes.

3. Stir in the red curry paste, until fragrant, 3 minutes. Stir in 4 cups broth.

4. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes. Add coconut milk.

5. Purée soup in two or three batches – when blending hot foods, allow the heat to escape to prevent splattering.

6. Remove the cap from the hole of the blender’s lid, and cover with a dish towel.

7. Stir in Sriracha sauce and salt. Serve hot, garnish with chopped scallions.

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