Thai Pumpkin Coconut Soup

Adapted from a 101 Cookbooks recipe, this soup is seriously delicious with just the right amount of spice.

Ingredients

1/2 onion, finely chopped
1 T butter
1 large butternut squash, chopped into cubes
14 oz can coconut milk
14oz (1 can) veggie broth
1-2 t red curry paste
1 t salt
juice of 1 small lime

Instructions

1) Saute onion in 1 T butter over medium heat, for about 7 minutes, until well done and slightly browned.
2) Add butternut squash, coconut milk, chicken broth, and thai paste.
3) Bring soup to a simmer, and cook for about 15 minutes, until the squash is tender.
4) Remove from heat and blend (I use a hand blender) until smooth.
5) Add lime juice, season with salt (to taste), and add extra water if the soup is too thick.