Red Curry Squash Soup
Saute onions or shallots in coconut oil. Add minced or grated garlic, ginger, and lemongrass and a big scoop of red curry paste. When everything is aromatic, add cubed butternut squash, coconut milk, and chicken or vegetable broth. Simmer until soft, puree, and finish with lime juice. Serve with bread, naan, etc.