Thai Red-Curry Squash Soup

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4 tablespoons unsalted butter

1 large onion, thinly sliced

1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger

2 tablespoons Thai red curry paste

3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces

5 cups water

Two 13 1/2-ounce cans unsweetened coconut milk

2 lime leaves or 1 teaspoon lime zest

1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths

2 tablespoons sugar

2 tablespoons fresh lime juice


1/4 cup vegetable oil

2 large scallions, thinly sliced

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