4 scallions, sliced, white and green parts separated
1 teaspoon finely grated fresh ginger
1 pound precut butternut squash cubes
1 15-ounce can coconut milk
2 teaspoons Asian fish sauce
Torn fresh basil, sliced jalapeño, and lime wedges, for serving
Fat 54g (30 g saturated fat)
How to Make It
Heat the oil in a large pot over medium-high heat. Add the pork and cook, stirring occasionally, until browned and nearly cooked through, 3 to 4 minutes. Add the curry paste, scallion whites, and ginger. Cook, stirring, until the paste darkens, about 1 minute.
Add the squash and 2 cups water. Cover and bring to a boil. Reduce heat and simmer until the squash is tender, 10 to 12 minutes. Stir in the coconut milk and fish sauce.
Serve the soup topped with the basil, jalapeño, lime wedges, and scallion greens.
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