Carrot and Squash Soup with Ginger and Lemongrass

Name: Carrot and Squash Soup with Ginger and Lemongrass
Ingredients: 2 tablespoons olive oil; 12 ounces sliced carrot (about 6 medium carrots); 12 ounces peeled orange-fleshed winter squash (such as pumpkin, butternut, or acorn, roughly chopped); 1 onion (peeled and roughly chopped); 2 stalks celery (roughly chopped); ½ teaspoon kosher salt; ¼ teaspoon ground white pepper; 4 cups chicken or vegetable stock; 2 teaspoons very finely minced lemongrass (soft, white interior only); 2 teaspoons finely grated fresh ginger; 1–2 teaspoons aji amarillo yellow hot chile paste (or other hot chile paste, to taste); ½ teaspoon curry powder; 1 cup plain Greek yogurt (plus more as garnish); 1 tablespoon fresh lime juice; lime zest (optional); toasted squash seeds (optional)

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Ingredients

2 tablespoons olive oil
12 ounces sliced carrot (about 6 medium carrots)
12 ounces peeled orange-fleshed winter squash (such as pumpkin, butternut, or acorn, roughly chopped)
1 onion (peeled and roughly chopped)
2 stalks celery (roughly chopped)
½ teaspoon kosher salt
¼ teaspoon ground white pepper
4 cups chicken or vegetable stock
2 teaspoons very finely minced lemongrass (soft, white interior only)
2 teaspoons finely grated fresh ginger
1–2 teaspoons aji amarillo yellow hot chile paste (or other hot chile paste, to taste)
½ teaspoon curry powder
1 cup plain Greek yogurt (plus more as garnish)
1 tablespoon fresh lime juice
lime zest (optional)
toasted squash seeds (optional)