- 1 Tbsp coconut or canola oil
- 1 lb ground pork
- Salt and pepper
- 4 scallions, thinly sliced on diagonal, white and light green and dark parts divided
- 1" fresh ginger, skin removed and minced
- 1 Tbsp Thai red curry paste
- 12 oz butternut squash, cubed
- 2-1/2 cups water
- 1 cup coconut milk
- 2 tsp fish sauce
- 1/4 bunch fresh basil leaves
- 1 jalapeño, cut into 1/8" rings
- 1 lime, cut into 6 wedges
- Heat 1 Tbsp oil of choice in a large pot over medium-high heat. When oil is simmering, add pork and season with salt and pepper. Cook, breaking up with spoon, until browned and almost cooked through, about 5 minutes. Pour off any excess fat from pot.
- Add scallion whites and light greens, ginger, and Thai red curry paste to pan with pork and stir to combine. Cook about 1 minute. Add butternut squash and water and stir to combine. Increase heat to high and bring to a boil, then cover and reduce heat to medium. Simmer until squash is tender, about 15-20 minutes.
- Add coconut milk and fish sauce, then stir to combine. Increase heat to medium-high and return to a simmer to warm through. Add salt and pepper to taste.
- Divide soup evenly in bowls. Garnish with dark scallion greens, basil leaves, and jalapeño rings and squeeze fresh lime of one wedge over each bowl.
Recipe provided by Stacey Stauffer.