Carrot and Squash Soup with Ginger and Lemongrass - SippitySup

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)