Kabocha curry soup

  • 2 tbsp Thai red curry paste
  • ½ small kabocha squash (1 pound)—peeled, seeded and cut into 1 ½-inch pieces (4 cups)
  • 1 cup coconut milk
  • 1 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • ½ cup mixed chopped herbs, such as cilantro and basil

In a large saucepan, heat oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in lime juice and herbs and season with salt and pepper.