My friend Sara served this to me one day for lunch, and I loved it so much I asked for the recipe. She went and pulled out the cookbook and I saw it was one I already had! This is from Simple Suppers by the Moosewood Collective, although I’ve altered it a little bit. I use this cookbook quite often. This recipe is one that actually has been kid-tested, since Sara’s three kids (all five years and under) love it.

Thai Butternut Squash Soup

In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth (or water). Add the squash (frozen, or scooped out of the skin if you bake your own) and lime leaf if you’re using it. Whisk to incorporate squash. If you baked it long enough, it should blend right in with a whisk and you shouldn’t need to blend it in a blender like the recipe suggests. When it is heated through, add 1 tsp. of lime zest and two tablespoons lime juice. Stir in the spinach and cook until it wilts. Taste for seasonings - I often add a little more sugar and/or salt, and sometimes more curry paste. The curry paste (it comes in a little glass jar from Thai Kitchen - do not substitute curry powder as it is not the same thing) is not too hot, but if your family doesn’t like spicy food, limit how much you add.

The original recipe also has you fry up some tofu cubes in soy sauce, oil, and curry paste and stir that in. I haven’t done this, but it would be an easy addition.