Squash Soup with Thai Spices - Mill City Farmers Market

Ingredients

• 1 Tablespoon neutral oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 3 Tablespoons Thai red curry paste, or more to taste
• 4 cups vegetable or chicken stock
• 1 small acorn squash (or butternut squash), peeled, seeded and cut into 1-inch chunks
• ½ cup coconut milk
• 1 Tablespoon fish sauce or soy sauce, or to taste
• 2 Tablespoons lime juice, or more to taste
• Salt and freshly ground black pepper to taste
• Chopped scallions, mint and/or cilantro