Fall Thai Soup

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cut into ½-inch cubes
• 2 tbsp olive oil, divided
• 1½ tsp ground cumin, divided
• 1 tsp kosher salt
• 1 medium yellow onion, thinly sliced
• 1 stalk lemongrass, outer leaves removed, smashed and minced (or 2 tsp lemongrass paste)
• 1 Thai chili, thinly sliced
• 2 cloves garlic, minced
• 1 (14oz) can coconut milk
• 1–2 cups vegetable broth or water
• 2–4 tsp fish sauce
• Juice of ½ lime
• ¼ cup coconut yogurt or plain Greek yogurt
• 3 tbsp sunflower seeds, lightly toasted
• Cilantro leaves, for garnish

Recipe

1. Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, ½ tsp cumin, and salt on a parchment-lined baking sheet. Roast until caramelized, about 25 minutes. Reserve.
2. Heat remaining 1 tbsp olive oil in a large heavy pot. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Reduce heat to medium-low and continue cooking, stirring often, until deeply caramelized, 10–12 more minutes.
3. Stir in lemongrass, Thai chili, and garlic; cook 2–3 minutes until fragrant.
4. Pour in coconut milk and 1 cup broth. Add roasted squash and bring to a simmer. Cook until squash is very soft, 10–15 minutes. Remove from heat.
5. Blend with an immersion blender until velvety smooth. Add more broth if too thick. Season with salt, 2 tsp fish sauce, and lime juice.
6. Stir together yogurt and remaining 1 tsp cumin with a splash of fish sauce. Ladle soup into bowls, drizzle with cumin yogurt, and top with sunflower seeds and cilantro.