THAI CURRY SQUASH SOUP

Everyone I speak with lately is busy making soup. Rightfully so with the chilly temps, as well as the delicious flavors a fresh soup can bring to any meal (or be the meal). I lightened this original recipe by cutting out the butter and oil, using light coconut milk, and simplifying some of the ingredients, without changing the delightful flavors. 

INGREDIENTS
1 medium onion, thinly sliced
1/4 cup thinly sliced fresh ginger
2 Tablespoons Thai red curry paste
3 pounds butternut squash, peeled, seeded, and cut into 2-inch pieces
5 cups of water
2-13.5 ounce cans lite coconut milk
1 teaspoon lime zest
1 stalk fresh lemongrass, smashed and cut into quarters 
2 Tablespoons sugar
2 Tablespoons fresh-squeezed lime juice
freshly ground pepper and salt to taste
Nonstick cooking spray
Garnish suggestions: 2 scallions, thinly sliced plus about a 1/4 cup of fresh cilantro, chopped

PREPARATION
Spray the bottom of a large soup pot with nonstick cooking and place over medium heat. Add the onion and ginger and cook for about 6–7 minutes, or until the onion is softened. Add the curry paste and cook for another 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, about 25 minutes. Add the coconut milk, lime zest, and lemongrass, stirring to combine. Continue to cook with the lid slightly ajar, for another 30 minutes. Discard the lemongrass. 
Working in batches, purée the soup in the blender, making sure to remove the center cap from the lid of your blender and cover the top with a towel (*If you have an immersion blender, go for it!) Repeat until all of the soup has been puréed and returned to the soup pot. Stir in the sugar and lime juice. Add freshly ground pepper and salt to taste. If not serving immediately, store in the refrigerator for up to 3 days. 
When ready to serve, reheat and ladle into bowls. Garnish with scallions and cilantro. Makes 12 1-cup servings.