A silky, subtly spiced soup with a hit of sweetness that makes fall vegetables feel downright swanky. Lemongrass and curry paste give this Thai–inspired soup extraordinary depth of flavor. Look for lemongrass paste in the refrigerated section of the produce aisle near the packages of fresh herbs. Using prechopped butternut squash makes prep a breeze; find it at most well-stocked grocery stores in the produce section with the bags of other prepared veggies. Bonus: One serving delivers 100% of your daily dose of eye-healthy vitamin A.
1 tablespoon olive oil
2 1/2 cups chopped carrots
1 (12-oz.) bag prechopped fresh butternut squash
1 cup chopped onion
1/4 teaspoon kosher salt
3 1/2 cups unsalted vegetable or chicken stock
2 teaspoons lemongrass paste
1 teaspoon Thai red curry paste
1/2 teaspoon ground ginger
1 cup plain 2% reduced-fat Greek yogurt, divided
1 tablespoon fresh lime juice (from 1 lime)
4 teaspoons toasted pumpkin seeds
Calcium 14% DV
Potassium 18% DV
Added sugars g
How to Make It
Heat oil in a Dutch oven over medium. Add carrots, squash, onion, and salt; cook, stirring occasionally, until softened, about 8 minutes. Add stock, pastes, and ginger; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and cook, covered, until vegetables are very tender, about 15 minutes.
Pour carrot mixture into a blender; add 3/4 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Add lime juice; process until combined. Ladle soup into 4 bowls; top evenly with remaining 1/4 cup yogurt and pumpkin seeds.
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