Curried Butternut Squash Soup

Ingredients

• 1 butternut squash, washed
• 1 large shallot (or 1/2 small onion), peeled
• 1 head garlic, top cut off (keep the head whole)
• 2 cups chicken broth (or vegetable broth), plus more as needed
• 1 13.5-oz can coconut milk
• 1 15-oz can cannellini beans (or navy, Great Northern, or butter beans)
• 2 tablespoons red curry paste (or yellow curry paste)
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• Croutons, for topping (optional)

Steps

1. Heat the oven to 425 degrees F.
2. Wrap the squash, shallot, and garlic together tightly in two layers of foil, in one pouch.
3. Place the pouch on a sheet pan and roast until a paring knife slips easily in and out of the squash, about 1 1/2 hours. Test by poking the knife through the foil so the steam doesn't escape.
4. Carefully open the foil, watching out for the steam, and cut the squash in half.
5. Let the squash cool for a few minutes, then cut off the stem.
6. Scoop out and discard the seeds.
7. Squeeze the soft garlic out of its skins into a blender and discard the skins.
8. Add the squash (skin and all) and the shallot to the blender.
9. Add the broth, coconut milk, beans and their juices, curry paste, maple syrup, soy sauce, fish sauce, and rice vinegar.
10. Blend until creamy and well combined. If the blender gets too full, blend what fits, pour it into a large pot, then blend the rest.
11. Pour the purée into a large pot.
12. Stir in more broth until the soup is as thick or thin as you like.
13. Taste and season with kosher salt and more curry paste, fish sauce, or rice vinegar (or lime juice) as needed.
14. Heat the soup over medium-low heat until it is as hot as you like, and keep it warm until ready to serve.
15. Ladle the soup into bowls and top with croutons.

Notes

• Serves 4 to 6.