Spicy Butternut Squash and Coconut Soup

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By Domenica Marchetti

Wednesday, February 20, 2008; 12:00 AM

4 main-course servings

Heat 2 tablespoons peanut or vegetable oil in the pot. Add 1 cup chopped red onion; cook, stirring often, for 6 to 8 minutes or until the onion is translucent. Add 2 tablespoons minced fresh ginger root and 2 teaspoons minced fresh garlic; stir for 1 minute. Add 1 tablespoon jarred Thai red curry paste and mix well. Add 4 cups pre-cut and peeled butternut squash, in 1/2-inch cubes, and 4 cups chicken or vegetable broth. Bring to a boil, then reduce the heat, cover and cook for 10 minutes, until the squash is tender. Turn off the heat and stir in one 13.5-ounce can unsweetened coconut milk. Puree the soup in a blender (in 2 batches) and return it to the pot. Heat through.

GARNISH: with chopped fresh cilantro, if desired.