Red Curry Squash Soup | McCormick For Chefs®

Ingredients

• Main Recipe | Serves 4
• 1 3/4 pounds butternut squash, peeled, medium diced
• 2 eaches garlic cloves, crushed
• 2 eaches pancetta, diced
• 2 pieces fresh lemongrass, 6", cut in half and bruised
• 2 cups chicken broth
• 1/4 cup Thai Kitchen ® Red Curry Paste
• 1 2/3 cups Thai Kitchen Coconut Milk
• 1 tsp sugar
• 1 pinch McCormick Culinary ® White Pepper, Ground
• 1 sprig fresh cilantro
• 1 tsp salt
• 2 tsps lime juice