Full of flavor and comfort.

Scale

1 large butternut squash, seeded, peeled, diced

2-tablespoons canola oil

1-tablespoon butter

1 tablespoon chopped lemon grass

2 teaspoons green curry paste or more or less to taste

1 large onion, chopped

3/4 cup chopped celery

1/4 cup seeded and chopped jalapeno pepper, plus additional for garnish

1 (14 oz) can chicken broth

1 (14 oz) can coconut milk

2 tablespoons coconut sugar or brown sugar

1 lime, halved

kosher salt and freshly ground black pepper

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Heat oven 400F. Line a large rimmed, baking sheet with foil.
Toss the squash with 1 tablespoon of oil and spread out in an even layer on prepared pan. Sprinkle with a pinch of salt and pepper. Roast about 30 minutes or until just tender.
Meanwhile, heat remaining oil and butter in a Dutch oven or stockpot over medium-high heat.
Add lemon grass, curry paste, onion, celery and jalapeno; cook, stirring occasionally, 5 to 6 minutes or until vegetables are tender.
Add chicken broth, coconut milk, sugar, juice from half the lime and ¾ of the roasted butternut squash.
Bring mixture to a boil. Reduce heat and simmer for 5 minutes.
Using an immersion blender, puree soup until smooth. (Soup may also be pureed in batches in a regular blender).
Taste and season with salt and pepper and balance out with additional sugar +/or lime juice.
Ladle soup into bowls. Garnish with remaining roasted squash and minced jalapeno or chopped cilantro.